Product Overview
ROSEHIP Loose Herbal Tea
a.k.a. Sweetbriar or Eglantine
(Herbal blending component)
ARTISANAL NOTES:Small Batch Blended and Packed in Canada. HACCP Certified.
INGREDIENTS FROM:Germany
REGION(S):Black Forest
SHIPPING PORT(S):Hamburg
GRADE(S):1st grade
GROWING ALTITUDE(S):1000 - 2500 feet
MANUFACTURE TYPE(S):Dried and sorted
CUP CHARACTERISTICS:Mild and fruity with slight pungency (tangy) and sweet pear notes.
INFUSION:Tending pink with light rosy notes
INGREDIENTS:Rosehip pieces
ANTIOXIDANT LEVEL:Low
CAFFEINE LEVEL:None - Caffeine Free Herb
SHELF LIFE: Almost 2 years.
INFORMATION:
Rosehip tea with honey was recommended in Bancke's Herbal of 1525 for the feeble, sick and choleric person. Even though the reason for the health benefit of the beverage was not discovered until recently, it is now known that one ounce of concentrated rose hip contains about as much Vitamin C as a dozen or two oranges.
During World War II, rose hip jelly was an important substitute for citrus fruits while international shipping lanes were disrupted.
It has also been determined that rose hips provide B-complex vitamins A, D, and E, are high in organic iron and calcium and contain measurable amounts of potassium, sulphur, silica and zinc, as well as fructose and tannins.
In Germany, rose hip tea or Hagenblut is a national institution. The pink infusion is a common and popular tea and is sold everywhere.
The red berries (rose hips) appear on the otherwise naked branches of the bushes in the autumn.
Sweetbriar often grows along country roads and can form impenetrable thickets where birds love to nest.
The plant's botanical name is rosa canina, meaning 'dog rose'. The name came about in antiquity, when the roots and berries were thought to cure rabies.
The bush flowers in May and June and after the bloom dies, the rose hips form and are collected. Collection occurs when they are ripe, generally after the first autumn frosts - but one has to get there before the birds, as they to love the red berries.
Rose hips are mainly used for infusions but as noted previously they also make a delicious red/orange colored jam or jelly. The infusion is considered to be a stimulant, a diuretic and a good treatment for diarrhea.
It also reinforces immunity to infectious diseases, as it is high in Vitamin C.
Some sources state that this herb is a good blood purifier considered helpful against all infections especially those affecting the bladder or kidney.
This herb also eases stress, battles coughs, colds, the flu and is very nourishing to the skin.
A rose hip based drink is especially appreciated in winter when fatigue and colds often strike.
The bitterness of rose hip is diminished in a hot drink.
Acidity varies according to the variety of sweetbriar that produces the hips.
Wild rose hips are generally more flavorful than the hips of any domestic rose plants.
Tea uses - Rose hips are commonly used as a base for herb and fruit infusions. When blended with hibiscus petals and various other dried fruits the resulting drink is lively, fruity and Vitamin C healthy.
HOT TEA BREWING METHOD:
To prepare as an infusion, use 1 teaspoon (for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces). Put into your teapot and add boiling water. Let steep for 5 minutes and then pour. It is not necessary to strain the rose hips as they sink to the bottom of the teapot and are not easily 'stirred up'. For additional flavor add a large slice of orange or lemon or three slices of fresh, juicy peaches. Sweeten to taste.
SERVING THIS AS ICED TEA IS GENERALLY NOT RECOMMENDED. HOWEVER, SHOULD YOU WISH TO BREW IT ANYWAY, PLEASE FOLLOW THE INSTRUCTIONS BELOW:
ICED TEA BREWING METHOD (Pitcher): (to make 1 liter/quart):
Place 6 slightly heaping teaspoons into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml into the pot. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish 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.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving into the pot. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the leaves or removing the tea bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon 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.
(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
RECOMMENDATION:We recommend the use of our 1 Cup of Perfect Tea measuring spoon for best results.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today‟s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
IDEAL BREWING TEMPERATURE: 100C/212F.
MINIMUM BREWING TEMPERATURE: 90C/194F
