|
|
|
Hibiscus Flowers
The tart taste of hibiscus is due to its content of 15 to 30% plant acids, including citric, malic, and tartaric acids. The wine-red color of the tea is due to anthocyans, including delphinidins and cyanidins. In tea, the herb yields mucilage and pectins. (0.3 ounces)
|
