BLOOMING BREWS

SOMETIMES THE MOST SOOTHING CUPPA YOU CAN MAKE IS A SIMPLE BLEND OF FLOWER AND WATER

- Kerry Boyne

The first floral tea I drank regularly was the Persian beverage often referred to as “sour tea”. I call it simply my flower tea.

It’s an infusion of the calyces of hibiscus flowers — not the ornamental kind, but Hibiscus sabdariffa, also known as rosella. The first time I bought it at a Persian food shop, I was warned not to overdo in case I experienced a blood pressure drop. In fact, my slightly elevated BP was the reason I started drinking it in the first place.

Other flowers that have turned up in teas, or as teas on their own, include rose petals blended with black tea, osmanthus mixed with green or white tea, blue pea with lemongrass and, of course, Asian favourites jasmine, chrysanthemum and magnolia teas.

There are many more lovely flowers you can drink, but here are a few favourites.

ROSELLA HIBISCUS SABDARIFFA

A perennial usually grown as an annual in cooler regions, this easygoing West African native of the Malvaceae family is widely naturalised in northern Australia.

The calyces of its flowers are brewed into the popular Middle Eastern sour tea, which has been shown to have a positive effect on mild hypertension in both animal and human studies. Studies have also suggested it has a therapeutic effect on lipid profile and atherosclerosis.

Steep a heaped teaspoon in a cup of near-boiling water for 10 minutes. For a richer flavour, add some slivers of fresh ginger and a small piece of cinnamon bark, or experiment with other spices. Honey is optional. The therapeutic dose is 2–3 cups a day.