No. 236 - Rosehip
Rosehip tea with honey was recommended in Bancke’s Herbal of 1525 for the feeble, sick and choleric person. Even though the reason for the health benefit of the beverage was not discovered until recently, it is now known that one ounce of concentrated rose hip contains about as much Vitamin C as a dozen or two oranges. During World War II, rosehip jelly was an important substitute for citrus fruits while international shipping lanes were disrupted. It has also been determined that rosehips provide B-complex vitamins A, D, and E, are high in organic iron and calcium and contain measurable amounts of potassium, sulphur, silica and zinc, as well as fructose and tannins. In Germany, rose hip tea or Hagenblut is a national institution. The pink infusion is a common and popular tea and is sold everywhere. The red berries (rosehips) appear on the otherwise naked branches of the bushes in the autumn. Sweetbriar often grows along country roads and can form impenetrable thickets where birds love to nest. The plants botanical name is rosa canina, meaning “dog rose”. The name came about in antiquity, when the roots and berries were thought to cure rabies. The bush flowers in May and June and after the bloom dies, the rosehips form and are collected. Collection occurs when they are ripe, generally after the first autumn frosts - but one has to get there before the birds, as they to love the red berries. Rose hips are mainly used for infusions but as noted previously they also make a delicious red/orange colored jam or jelly.
The infusion is considered to be a stimulant, a diuretic and a good treatment for diarrhea. It also reinforces immunity to infectious diseases, as it is high in Vitamin C. Some sources state that this herb is a good blood purifier considered helpful against all infections especially those affecting the bladder or kidney. This herb also eases stress, battles coughs, colds, the flu and is very nourishing to the skin. A rosehip based drink is especially appreciated in winter when fatigue and colds often strike. The bitterness of rosehip is diminished in a hot drink. Acidity varies according to the variety of sweetbriar the produces the hips. Wild rosehips are generally more flavorful than the hips of any domestic rose plants.
Rosehips are commonly used as a base for herb and fruit infusions. When blended with hibiscus petals and various other dried fruits the resulting drink is lively, fruity and Vitamin C healthy. If tea shops want to create their own signature blends, Rosehips can make your blend distinctive and a blend that only "you can create.
|Shelf Life||10 Years|
|Packed||United States of America|
|Chinese Gongfu Method (Water Amount)||Not Available|
|Chinese Gongfu Method (Water Temp)||Not Available|
|Chinese Gongfu Method (Amount)||Not Available|
|Chinese Gongfu Method (Time)||Not Available|
|Western Method (Water Amount)||8.45 fl oz / 250 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||2 Teaspoons|
|Western Method (Time)||3-7 Mins (to taste)|
|Steeping Notes||It is not necessary to strain the rosehips as they sink to the bottom of the teapot and are not easily "stirred up. For additional flavor add a large slice of orange or lemon or three slices of fresh, juicy peaches. Sweeten to taste.|