Rosehip tea is a traditional remedy for many health issues. It is often recommended in the winter months due to its ability to increase the body’s resistance against colds and flu. Rosehip seed oil is recommended for dry skin, scalp issues, and psoriasis. Rosehip tea is also known as roshteya or roshita.
Traditional Uses:
Rosehip seed oil has been used for centuries to help improve the health of hair and skin, as well as improving the condition of mucous membranes in the mouth and throat. The oil can be used as a face and body moisturizer, but should not be applied directly to open wounds or areas with sensitive skin such as the eyes or groin. It is also used as a digestive aid in India.
Sound familiar? The content of this article applies to the benefits of rosehip oil, astringent, psoriasis and more.
How To Make Rosehip Tea:
Rosehips are harvested during the summer months, when they are at their peak of freshness. Dried seeds from this time can be used as an alternative to rose hip tea! To make a roshteya tea beverage, first gather the rose hips and place them in a blender with water. Continue blending for several minutes until the mixture is a liquid consistency. After blending the mixture, strain it through a sieve to remove any remaining seeds or pieces of rose hips that did not make it through the blender. You can use a strainer or cheese cloth to strain the rose hips. Place the tea in a pot and add water until you reach your desired strength of beverage. The amount of rose hip tea depends on personal preference. If you want a more concentrated solution, infuse the tea for 5 minutes instead of boiling it. If you want a more diluted solution, boil it for less time than recommended on the package. According to an Ayurvedic practitioner, there are three types of rose hips: red, white and black seeds that each have different benefits for your health.
Herbalists use rose hips as a source of vitamin C, which is necessary for healthy skin and hair growth. The vitamin C in rosehips is also used to treat a variety of health issues including: wounds, bruises, burns, eczema, psoriasis and skin diseases.
The red rosehip is known as roshita in Hindi and translates as “red flower”. It is also known as rasna or arjuna. The white rosehip comes from the seedlings that are produced after the rose hips have matured. It grows in a similar color as the red rosehip but its flavor is slightly sweeter and it contains more vitamin C than the red rose hip.
The black seed of the rose hip contains more vitamin C than other seeds and has an aroma that is slightly similar to black pepper. The black seed of the rose hip is also known as arjun.
What You’ll Need to Make Rosehip Tea:
Rosehips (fresh or dried) Water Blender (preferably high speed) Cheese cloth or strainer Sieve (for straining) A glass container to hold your tea A pot for boiling the tea A spoon for stirring the tea A timer for timing your boiling time Glass jars with tight-fitting lids for storing your tea after it’s been strained. You can use glass jars with wide openings that allow the steam to escape and a tight-fitting lid. An insulated stainless steel pot is preferable because it allows you to keep the tea hot without the tea boiling over.
If you’re feeling creative, you can make rosehip tea in a variety of ways:
Rosehip Tea Infusion Method:
Step: 1 – Place your rosehips in a blender. Add water and blend until the mixture is a liquid.
Step: 2 – Strain the rosehip mixture through a cheese cloth or strainer. You can also use a regular strainer if you don’t have cheese cloth.
Step: 3 – Allow the tea to cool, then transfer it to a glass jar with a tight-fitting lid. You can also store the tea in an airtight jar with a lid that allows for steam to escape while allowing air in. If you want to store your rosehip tea for longer than 1 month, you should store it in an airtight container with an oxygen absorber that keeps out oxygen from spoiling your tea.
Note: You can also make rosehip tea by brewing it in a tea pot and adding water to the pot, then straining the mixture through a fine mesh filter.
Rosehip Tea Syrup Method:
Step 1 – Add your rosehips to a blender along with enough water to cover them.
Step 2 – Blend the rosehip mixture for several minutes until the mixture is a liquid.
Step 3 – Strain through a sieve, pressing on the rosehips to release all of their juice. You can also use a cheese cloth or strainer.
Step 4 – Add sugar or honey to taste. If you’re using this method, you don’t need to strain the mixture through a sieve because it is already strained through your filter and strainer.
Step 5 – Warm the syrup by placing it in an insulated stainless steel pot with water and heating on medium heat for 15-20 minutes (or longer if desired). The syrup should be warm but not hot. Stirring occasionally helps release any air bubbles.
Step 6 – Add your rosehip syrup to a glass jar with a tight-fitting lid. You can also store the syrup in an airtight container with a lid that allows for steam to escape while allowing air in. If you want to store your rosehip tea for longer than 1 month, you should store it in an airtight container with an oxygen absorber that keeps out oxygen from spoiling your tea.