Yes, speaking of herbs in Okinawa, it is HIBISCUS!
The hibiscus that shines in the blue sky and the ocean not only has vibrant color but also excellent effectiveness.
- Taste: astringent, sweet
- Function: Cool body
- VIPAKA (taste after digestion): sweet
- VPK analysis: Pitta, lower Kapha, raise Vata
- Efficacy: relaxation of poor circulation, stiff shoulder, muscle pain,
recovery from fatigue, improvement of eye fatigue, diuretic action
The hibiscus you used was a tippack (I forgot the name of the shop) I bought at the shop where I took you.
Recipe on this hibiscus
- Black pepper
- Star Anise
- Brown sugar
Simply boil it, boil, just add milk can make chai ♪
Hibiscus is often drunk in Okinawa and Southeast Asia, but it has a very sour taste. A long time ago I studied spice, I received a hibiscus by a souvenir, but it is too acidic … With that impression, I met with hibiscus again. . I guess this is destiny. By making it chai, sourness became less and it became easier to drink! Also, not only hibiscus but also the efficacy of spice is taken and it is not good to be on the body! What? And is secretly thinking that it will become a signboard menu, areUspicy.