SPECIAL TEA/LIMEADE
This special tea blend that I made I call Mimosa/Multirosa Rose/Cranberry Hibiscus Tea.
Mimosa Flowers known as pink powder puff flowers
Can be used to make the most delicious teas/drinks.
This flower is a natural antidepressant!
Relaxant and Calming: The flowers contain compounds that have a gentle sedative effect, promoting relaxation and soothing anxiety and nervousness. You can use these flowers as a tea, jelly/jam or tincture.
Multirosa Rose- The petals, leaves, and rose hips of the multiflora rose are edible:
Rose hips: The bulbous bases of the flowers are high in vitamin C and can be eaten fresh or used to make tea, jelly, or simple syrup. You can harvest them in late fall and winter.
Petals: The petals can add crunch to salads and have been used medicinally. You should remove the white parts of the petals, which can be bitter but so delicious as a tea too!
Leaves: The young leaves can be used in salads or tea.
only use the white petals for tea. Multirosa Rose tea contains high amounts of Vitamin C, an antioxidant vital to our body's healing process and its ability to fight off infection. One study found that rose tea may also ease flu-like symptoms like coughing and congestion. However, further studies are needed to understand the effects on human's immune systems.
Cranberry hibiscus- tea is made from the leaves of the hibiscus plant, which are steeped in boiling water. It has a tart flavor, similar to cranberries, and can be served hot or cold. You can drink it on its own or add it to other tea blends.
Improves digestion because it has diuretic properties which improves bowel and bladder functions. - Reduce high blood pressure with the help of the micronutrients known as polyphenols that helps fight cardiovascular and many other diseases.
My recipe
Multirosa Rose petals
Mimosa flowers
Cranberry Hibiscus flowers
Two cinnamon sticks
Brew in tea kettle
Add honey, sweetener of choice and some fresh squeezed lime.. may drink hot or cold
Enjoy!!!
Hey tea lovers! I wanted to share even more about my favorite Mimosa & Multiflora Rose blend, especially for those curious about foraging and making your own natural remedies. It's truly become my go-to "THE BEST REFRESHER" on a quiet afternoon. First, let's talk about those gorgeous mimosa flowers. When I first stumbled upon a tree blooming with these vibrant pink, fluffy mimosa flowers, I was instantly captivated. Foraging for them is such a peaceful activity! I usually look for them in late spring to early summer. The key is to gently pluck the freshest, fully opened blooms. Once I bring them home, I spread them out on a clean cloth or mesh screen in a well-ventilated, shaded spot to dry for a few days. You want them completely dry to prevent mold before storing in an airtight jar. I've found that just a small handful of these dried beauties in my tea really helps melt away the day's stress – it’s like a warm hug in a mug, especially after a hectic day. The gentle sedative effect is real, and it’s become my secret weapon against those jitters. Then there's the incredible multirosa rose. Beyond just the petals, did you know the rose hips are packed with Vitamin C? I love harvesting the white multirosa rose petals for their delicate floral notes, usually in late spring. Just remember to remove the bitter white bases! But later in fall, after the first frost, I head out again for the rose hips. They turn a beautiful red-orange and are super easy to snip off. You can use them fresh or dry them for winter teas. While the original post mentioned their Vitamin C, I've personally felt a boost during cold season when I regularly sip on this tea – it feels like I'm giving my immune system a little extra love. The young leaves can also be a fun addition to salads or a milder tea. And for that lovely tart kick, the cranberry hibiscus flower is essential! I've been lucky enough to grow these in my garden, and seeing their deep pink blossoms always makes me smile. If you can't grow them, many specialty tea shops carry dried cranberry hibiscus. The tartness is just perfect, cutting through the sweetness of honey and balancing the delicate floral notes of the mimosa and rose. I've definitely noticed a difference in my digestion since incorporating this tea regularly. It feels lighter and just... smoother, if that makes sense? It's like a gentle cleanse from within. When brewing, I find that using water just off the boil (around 200°F or 93°C) is ideal for preserving the delicate flavors and benefits of these flowers. I usually steep my blend for about 5-7 minutes. If I'm craving a cold drink, I'll often make a stronger brew, let it cool completely, and then dilute it with sparkling water and a squeeze of fresh lime for an extra zing. Sometimes, I even add a slice of fresh ginger or a few mint leaves for a different twist. It’s incredibly versatile! Just remember to forage responsibly if you're gathering your own flowers – always be 100% sure of your identification and only take what you need. Enjoy crafting your own special brew!
