Tulsi and Hibiscus Tea – A Tasty, Healthful Blend

Tulsi and Hibiscus sun tea in Bormioli Rocco Frigoverre Jug with Hermetic Lid

How I Make My Tea:

First, I bring out my Sun Tea Pitcher:

I chose this pitcher because the mouth is just the right size for the diffuser (which is also the best I could find), or vice versa, I guess.

And of course, it’s glass, so no problems with taste, odor, BPA leaching, etc.

It is also an excellent shape – tall, but with a small footprint. It will fit in a fridge door, and you can buy several of them and have a variety of liquids in a relatively small space.

I also like the design of the lid, which has continued to work properly for over two years and counting. Though it does take a bit of firm twisting to get a leak-proof seal…

Then, the Bulk Tea Diffuser:

This one is well made and has “wings” on both sides that allow it to sit securely in the mouth of a large mug or pitcher.

It also has the capacity to hold enough loose material for the proper strength of tea in a larger container like a pitcher.

Also, the stainless steel is durable and does not impart any unwanted flavor to your infusions. And the cover doubles as a tray, which is a nice added feature.

 

 

 

And then, the Bulk Teas:

Davidson’s Three-Tulsi Blend

Tulsi-loose-leaf-1-pound

 

 

 

 

 

 

 

 

 

Davidson’s Organic Hibiscus Flowers

Organic-Hibiscus-Flowers-1-pound

Add clean, cold water to the pitcher till it’s about an inch from the top and then gently insert the almost-full diffuser into the opening.

Then, carefully pour a little more water over the tea until the pitcher is full.

I use a spoon or other utensil (or my finger) to push the tea down under the water level, before I place the dual-purpose dish/cover over the tea and put the pitcher out in the sun.

Of course, the same principles apply if the weather is not conducive to sun tea. I simply boil some water and use the same technique – but with additional caution regarding the hot water.

Tulsi alone will yield a pale greenish tea. But when you add Hibiscus, it will quickly begin to “bleed” strands of sangria red into the pitcher.

When the proper color has been reached (from a light red to a dark crimson), your tea is done steeping and is ready to drink.  The darker the color, the stronger the tea.

It is excellent either hot or cold, so experiment with it and the various sweeteners you can try. My recommendations are raw honey, pure stevia (not the stuff that is mostly erythritol), lohan or evaporated coconut juice – all non or low glycemic.

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