Hibiscus, cinnamon and ginger have excellent antioxidant and anti-inflammatory action, supporting the emaciation. Discover the recipe for hibiscus tea with cinnamon and ginger.
Ingredients
1 cup (tea) of filtered water
2 teaspoons of hibiscus
1 unit of cinnamon stick
1 teaspoon(s) ginger slivers
How to Prepare
Boil the water. In a cup put the hibiscus, cinnamon and ginger. Cover for 5 minutes and strain. Serve then.
yield: 01 portion
Source: Thais Souza, nutritionist
See also: Delicious teas for summer
Did you know?
Tea is considered the second most consumed beverage in the world, second only to water. Its origin, according to legend, happened by chance in the year 737 BC, when leaves of a bush would have fallen into the water that the servants of the Chinese emperor Shen Nung boiled for him and his court to drink during a trip. The result was a brownish liquid that, moved by the curiosity of the emperor who was also a scientist, was tasted and approved.
The drink quickly conquered the inhabitants of China and began to spread across the east, reaching the rest of the world from 1560 onwards.
Varieties and Benefits
Because it originated in an oriental country, tea was born with a predisposition to not just be a drink with a delicious taste. Since the time of the Chinese Emperor, the liquid was already part of the religious culture and, as time went by, more and more was discovered about the power of the infusion of plants in the health of the body and mind.
Click here and learn more about the power of teas
