Which temperature is best for brewing Hibiscus

Which temperature is best for brewing Hibiscus

Hibiscus is a plant widely distributed in tropical and subtropical countries. It is a traditional medicinal and edible plant. Its stems, leaves, flowers and seeds all can be used. Hibiscus is rich of dietary fiber, protein, vitamins, minerals and a variety of biologically active substances, such as organic acids, anthocyanins, polysaccharides, etc.

With the awakening of consumer health awareness, scented tea has become a health choice for more people. In daily life, when people brew hibiscus tea, which temperature is the best temperature on the releasing of hibiscus’ anthocyanins.

From the above, we can get that the brewing temperature has a significant effect on the dissolution of anthocyanins in hibiscus. As the brewing temperature increases, the amount of anthocyanin dissolved first increases and then decreases. The dissolution of anthocyanin is the largest at 70 ℃. When the temperature is low, the movement speed of the molecules is slower, and the dissolution of anthocyanins is small. As the temperature increases, the dissolution rate of anthocyanins increases. When the brewing temperature is higher than 70 ℃, the dissolution of anthocyanin gradually decreases. Because the structure of anthocyanins is easily destroyed and degraded under higher temperature conditions, the higher the temperature, the faster the degradation rate.

In daily life, when people brew the hibiscus, 70 ℃ is the best temperate for the release of anthocyanins.