Elora Tea
Khartoum Hibiscus - Organic
Khartoum Hibiscus - Organic
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A lovely deep red infusion similar to pomegranate but with a 'pucker power' taste similar to lemonade. Hibiscus is tangy and full of natural Vitamin C.
HEALTH PROPERTIES: Natural source of vitamin C
CAFFEINE LEVELS: Caffeine Free
TEA SOURCING: Egypt (Nile Delta and Fayoum)
INGREDIENTS: Hibiscus petals* *Organic Certified Organic by Pro-Cert Organic Systems (Organic Equivalency with COR, NOP, EU, JAS)
ETHICS: Ethical Tea Partnership and GMO free
THE STORY OF KHARTOUM HIBISCUS
If you've ever been to Egypt, you'll know that as magnificent the Great Pyramids might be, the traffic is 100 times worse. A comparable cacophony of horns, engines, bells and shouting would be difficult to find anywhere on earth. No wonder Egyptians love an opportunity to sip karkadé, a soothing herbal tea brewed from hibiscus.
Hibiscus has long been grown as a minor cash crop in Egypt and because of its hardy nature, grows very well organically. The flowers are planted in sweeping plots that line the Nile, their roots benefitting from the rich silty soil deposited there by the river over the millennia. Once harvested, the flowers are dried and transported to the markets of Cairo, where they are packed and marketed for domestic consumption and export.
We're pleased to offer this special product from the farmlands of Egypt. Excellent either as a blending component in custom herbals or brewed on its own, this organic hibiscus is among the finest available in the world. As a stand-alone tea, the taste is sweet, honey-ish and incredibly fresh. Blended in with other herbs, green or black teas, hibiscus imparts an added layer of tart astringency and floral character that is in a word, stunning.
To make karkadé, steep Hibiscus petals in water, then add lime juice and sugar to taste. We'd suggest proportions, but karkadé is as different as the road-side sellers who make it. Experiment and enjoy.
BREWING INSTRUCTIONS
BREWING INSTRUCTIONS FOR HOT TEA: Infuse one slightly heaping teaspoon for each 8 ounce cup with water brought to a boil for 3-7 minutes.
Infuse 6 slightly heaping teaspoons of tea with 1 1/4 cups of boiling water for 7 minutes. Quarter fill a serving pitcher with cold water, and add the infused tea, straining the leaves, to the pitcher. Add ice and top-up the pitcher with cold water. Add lemon and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Infuse 1 slightly heaping teaspoon of loose tea with 6 ounces of boiling water for 7 minutes. Add the tea to a 12 ounce glass, filled with ice, straining the leaves. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Add lemon and sweeten to taste.
NUMBER OF CUPS: 15-20 cups from each 50 grams of tea, with a single use of the leaves. Loose leaf tea is traditionally infused 3 times, with a different flavor profile following each infusion. Accordingly, each 50 gram bag can make up to 60 cups of tea.
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