Hibiscus tea additive
Hibiscus (hibiscus) is a natural tea additive with a ruby color and refreshing fruity taste. It cleanses the body, supports blood pressure, and gives a boost of vitamins. Perfect for summer!
Hibiscus is the dried petals of the hibiscus plant, known for its intense ruby color and refreshing, tart flavor. Hibiscus tea is not only beautiful to look at, but also has numerous health benefits.
By adding hibiscus to tea, you will get a pleasant sourness, fruity freshness and a charge of antioxidants. The drink perfectly quenches thirst on hot days and keeps the body in good shape.
Benefits of hibiscus:
- Supports heart health and normalizes blood pressure
- Cleanses the body and has a mild detox effect
- Rich in vitamin C — strengthens immunity
- Refreshes and quenches thirst naturally
- Has antioxidant properties, protecting cells from aging
Characteristics:
- Type: Natural floral tea additive
- Form: Dried hibiscus petals
- Origin: Egypt, Sudan
- Aroma: Light fruity-berry
- Taste: Fresh, sour, fruity
How to brew hibiscus:
- Add 1 teaspoon of hibiscus to your main tea or brew separately.
- Water temperature — 90–95°C
- Infuse for 5–7 minutes
- Can be served hot or cold with ice
What teas does it go best with:
- White tea (Bai Mu Dan, Shou Mei)
- Green tea
- Herbal teas
- Fruit mixes
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ДСТУ ISO22000:2019 (ISO ISO22000:2018, IDT)
«Системи керування безпечністю харчових продуктів. Вимоги до будь-якої організації в харчовому ланцюзі»
Products
Black, green, herbal, fruit teas in assortment according to the annexes
UKT ZED code 10.83
Meets the requirements of the SCPP code
DSanPiN 8.8.1.2.3.4-000-2001 "Permissible doses, concentrations, quantities and levels of pesticides in agricultural raw materials, food products, air of the working area, atmospheric air, water of reservoirs, soil", mass fraction of mycotoxins in accordance with the State Sanitary Rules and Regulations "Maximum permissible levels of individual pollutants in food products", approved by order of the Ministry of Health of Ukraine No. 1238 dated 05.22.2020, actual organoleptic indicators, actual values of the mass fraction
of lead.
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