BLOOMING BREWS
Jun 09, 2021
3 minutes
Words Kerry Boyne
![f0024-01](https://article-imgs.scribdassets.com/9ovog14da88qbb09/images/fileEZPT4YOD.jpg)
The first floral tea I drank regularly was the Persian beverage often referred to as “sour tea”. I call it simply my flower tea.
It’s an infusion of the calyces of hibiscus flowers — not the ornamental kind, but , also known as rosella. The first time I bought it at a Persian food shop, I was warned not to overdo in case I experienced a blood pressure drop. In fact, my slightly elevated BP
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