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Hibiscus Tea

Scientific name: Hibiscus sabdariffa
Persian name: Chaye Torsh
English name: Roselle (plant), Hibiscus tea,
Arabic name: shay karkadieh

Hibiscus tea or red tea is made from the sepals of the Hibiscus tea plant and is used as a hot or cold beverage in many countries. It is mostly used in Latin America, especially in Jamaica and in North Africa it is known as Sudanese tea and in Egypt as Karkade. It tastes sour and is usually drunk with sugar. This tea is still anti-cold and has a significant amount of vitamin (C), which is very useful for colds.
This plant is an annual plant and 2–3 m height, with 3–5 yellow-green leaves and yellow flowers with green sepals, which turn red after the fruit ripen.
This plant was cultivated for the first time in Iran in Sistan and Baluchestan province. This plant is also cultivated in Khuzestan province of Iran and Ahvaz is the center of cultivation of this plant. It is also called Maki tea because it is widely cultivated and used in the Arabian Peninsula.

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