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Hibiscus drink is made by boiling the hibiscus leaf alongside ginger, garlic for less than an hour. [26] It is served hot or chilled depending on the weathered condition of the area it was produced. Other ingredients used in making zobo drink include nutmeg , cinnamon, cloves , lime, pineapple and artificial colours.
Hibiscus flowers are common in Dominica and other Caribbean islands, and make a hibiscus tea popular throughout the region. Hibiscus tea is popular in Dominica, as in other Caribbean and Latin American cultures. Hibiscus plants are native to the tropics, and have long been associated with health benefits in traditional medicine.
Zobo drink is also known as hibiscus tea, hibiscus drink and roselle drinks because the beverage drink is gotten from hibiscus leaves. Also it is known as local Chapman since other fruits and artificial colours are added. Due to the sour taste of zobo drink, it is referred to as sour tea as well. [24] [25]
Gongura (Hibiscus sabdariffa var. rubra), or Puntikura, or Gogaaku is a variety of the roselle plant grown for its edible leaves in India and in other countries like Fiji. [2] These leaves are used in south-central Indian cuisine to impart a tart flavour. [3] Gongura comes in two varieties, green stemmed leaf and red stemmed.
Dr. Shepard's final report indicated the chief expense in the production of tea was the gathering of the leaf, which amounted to approximately 50% of labour costs, but this did not preclude the profitable production of the crop even when sold at prices as low as half the cost of imported leaf. [10]
Dried flowers of the flor de Jamaica plant, used to make agua de Jamaica, or Jamaica iced tea. Jamaica iced tea is a popular herbal tea made of the flowers and leaves of the Jamaican hibiscus plant (Hibiscus sabdariffa), known as flor de Jamaica in Mexico. It is served cold and quite sweet with a lot of ice.
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