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MY BLUE TEA CHEF PROFILE Jeffery Liew ​ Jeffery has a Masters of Science degree under his belt, or rather, under his apron, but we cannot imagine Jeffery working in an office with computers, diagrams and formulas. He started working as an engineer when he was training himself in baking. He worked his way up from waiter to apprentice to pastry chef and sous chef. And he was finally able to devote himself full-time to Cheffery's Kitchen in 2018. Chef Jeffery Liew Jeffery Liew Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart ​ When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. ​ Blending East and West Cooking is an art that is full of surprises. As long as you are willing to experiment and keep trying, you get a delicious reward at the end. Hard work, but it is worth it. Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. It may have sounded like a wild idea at the beginning to ask, "can one combine the savoury spiciness of the iconic Malaysian dish Nasi Lemak with the sweetness of a classic French macaron?" It took Jeffery a year of patient experimenting in the kitchen to perfect this unique East meets West recipe. It meant creating a spicy sambal buttercream and making the coconut macaron shells topped with crunchy fried anchovies. Even just saying it makes our mouths water! Definitely a challenge and Jeffery had the happy help of his wife to do taste tests and give honest feedback to help him create this savoury dessert. (We would gladly volunteer for future taste tests of new recipes if his wife wants a break!) ​ "Every time I see a customer’s satisfied and happy face, I feel like the luckiest person on earth and it makes me want to do more." Food for When You Miss Home ​ For many who came to Australia for work, study or family, homesickness can appear in the form of craving for food from home. Jeffery remembers his early days in Adelaide. It was difficult to get his beloved, comforting 'kuihs' (Malaysian bite-sized desserts). As they say, necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. It did not take him long to develop his own recipes and even start selling his own kuihs in Adelaide. His kuihs found their way into the stomachs and hearts of many Singaporeans and Malaysians living in Australia, who appreciated how his food was helping them cope with their homesickness. It is an achievement for any chef when people say the quality of the food is excellent, but for people to say how the food has gone straight to the cockles of their hearts and given them a sense of comfort, that is quite another level to achieve for a chef! For those of you who are lucky to live in Adelaide, if you have a chance to get hold of Jeffery's onde-onde (Malaysian-style glutinous rice ball), make sure you grab a dozen or more to stock up for those moments of homesickness! ​ ​ Traditional Made New ​ Jeffery has since gone on to create other amazing fusion pastries at Cheffery's Kitchen such as the kaya (traditional coconut jam) macaron and even a teh tarik (special 'pulled' tea) macaron! Whenever we share My Blue Tea's ingredients with different chefs, we never quite know what they would cook up. Jeffery bowled us over with his pandan and blueberry cheesecake macarons made with My Blue Tea's pandan powder and butterfly blue pea flower powder . He was also the first in Adelaide to whip up pandan hot cross buns with our pandan powder! He has made the distance between the East and West a lot closer with his culinary creations. And wait till you try his pandan milo macaron - one bite is enough to remind you of home as well as awaken your tastebuds to a new exciting blend of flavours! And for the true-blue hardcore Malaysians out there who swear by your durians, you have to try Jeffery's durian kaya made with My Blue Tea's durian powder ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! East Meets West Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. Pandan Milo Macarons Awaken your tastebuds to a new exciting blend of milo and our Pandan powder! Blue Macarons Delicate and beautiful made with Butterfly Pea flower powder! Pandan Hot Cross Buns Chef Jeffery was the first in Adelaide to whip these up! Pandan Kuih Necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. Durian Kaya Made with My Blue Tea's durian, this is yet another Jeffery creation you need to stock up on! Going Vegan ​ What we admire about the chefs we have met is how they are never satisfied with just one achievement or one project. It feels like they never stop cooking! Jeffery goes beyond conquering traditional recipes and Malaysian-French innovations. He is also venturing into vegan cakes! Again, it was due to a lack of vegan cakes that he started experimenting and learning about vegan ingredients and cooking. He learnt to bake vegan cakes and play with the flavours to make it taste and feel like a normal cake. For those with a sweet tooth, this is good news as vegan cakes are healthier! This means, more desserts, guilt-free! Jeffery has since then expanded his vegan range to include vegan treats that are gluten-free, dairy-free, nut-free and refined sugar-free. There is something for everyone. Jeffery counts himself lucky that he is able to turn his passion into his full-time career. He gets to be creative every single day at Cheffery's Kitchen , creating new treats that have traditional tastes as a foundation and which is given a contemporary twist to excite the modern palate. Preserving Peranakan culture is a value he holds very closely in his heart and knowing his food brings joy and comfort to people is his best reward. We are really glad Jeffery first came to Adelaide as an international student in 2005. Who would have imagined the contributions he would be making at that time? Thanks to the faith and support from Jeffery's family to help him continue in his culinary career, we are fortunate to get to enjoy his wonderful creations here. Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! ​ Blue Recipes Shop Online Buy Direct Trade Enquiries Jeffery Liew

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MY BLUE TEA CHEF PROFILE Nora Haron Once you see and taste Chef Nora´s culinary creations, you will be tempted to take her home with you. Eating has never been this exciting! You get to taste food from home that has an exciting international twist plus a good dose of family love injected into it. Based in San Franciso, Nora is someone who has managed to not only retain authenticity in her cooking but has also completely redefined the idea of global cuisine, mixing flavours that enhance each other. There is absolutely no clash of cultures in her dishes. It is impossible to put Chef Nora in a box and label her cooking as one or the other. She is in a league of her own. NORA HARON RECIPES NORA HARON Daring to be Authentic and Beyond Chef Nora Haron's background is Singaporean, of Indonesian-Indian descent. With a grandfather from Kerala, South India and a grandmother from Java, Indonesia, Chef Nora grew up living and breathing all the rich, exotic, wonderful spices. In fact, her grandfather had his very own special curry spice mix. None of the ready-made mixes bought from a supermarket. Chef Nora´s childhood memories were delicious ones where she would go with her mother sourcing for all the individual spices needed to make grandfather's special curry. Blending it all Together Having had a solid foundation with her mother and grandmothers as her culinary gurus, Chef Nora went on to attend the San Francisco Baking Institute. Now she leads the culinary team at Red Bay Coffee in Oakland and is also the Director of Culinary for San Francisco's 4P's Restaurant Group. Interestingly enough, her real inspiration for diverse cooking came from her mother while helping her prep meals in Singapore. Chef Nora has managed to blend the authentic with the diverse in her cooking and as far as she is concerned, whatever labels people place on her cooking, ¨the flavours are still home ¨. Chef Nora is well-known in San Francisco , and her genuine love for cooking and how she enjoys feeding her guests is evident. Beautifully blended species and carefully chosen ingredients all respectfully and skillfully cooked together - these keep guests coming back for more. This is cooking for the sake of enjoying a culinary experience, and it is growing die-hard fans who love authentic Asian cuisine as well as those who are open to tasting exciting new flavours. Don't Forget the Dessert As a trained pastry chef, baking is something that brings her joy. Her desserts carry her signature authentic and diverse flavour where you just want slice after slice of cake without needing to impose a label on it. Is it Singaporean, Indonesian, Indian, Californian, American? It is simply put, Chef Nora-n. It is food made and filled with love, which is how Chef Nora wants it to be, and how she wants her guests to feel after a dining experience with her - full to the brim and drunk on culinary love. Kueh Lopes. A childhood favorite with a twist: Glutinous Rice, Coconut, Blue Pea Flower and Coconut Sugar Syrup Did you Know? ​ A little side tidbit for those who do not know - Chef Nora used to work for Martin Yan in the cooking series, TASTE OF MALAYSIA. Chef Nora was behind the scenes prepping ingredients and the finished dishes for Chef Martin Yan to his live audience.” Coconut Milk Bread with Pandan made with Pandan Powder Powder it Up! My Blue Tea was introduced to Chef Nora via Malaysia MasterChef Judge, Chef Jo on Instagram. We are so delighted with how social networks can bring people together from so far away! When we connected, Chef Nora ordered some superfood powders from us. This was during the COVID-19 lockdown and it took more than a month to arrive from Australia all the way to California. It was a nerve-wrecking time - we were both anxious the powders would not arrive in time for her to make her amazing Cinta Nasi Lemak with Blue Rice to serve her friends. All good things certainly do come to those who wait and Chef Nora got right down to experimenting with our powders and created these gorgeous beauties here. We can´t wait to see what new creations Chef Nora would come up with next! Chef Nora's Cinta Nasi Lemak with naturally tinted Blue Rice is now one of her popular offerings! Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Nora Haron Recipes

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Benefits of Blue Butterfly Pea Flowers Ladies and Gentlemen, this is a Clitoria Ternatea. Commonly known as the Blue Butterfly Pea Flower. The plant is native to equatorial Asia. The flower is commonly used in cooking, baking and drinks and as a natural food colouring. The Clitoria Ternatea is also used in traditional Ayurvedic and Chinese medicine. BLUE BUTTERFLY PEA BENEFITS Butterfly Pea flower (also scientifically referred to as Clitoria Ternatea) is noted for its bright blue edible flowers. Aside from its many culinary uses, the blue butterfly pea vine has been used in Ayurveda as well as traditional Asian and Middle Eastern medicine for centuries. Its health benefits (improved memory, balanced mood, and a healthy immune system) are increasingly supported by modern science. This potent powder is known to promote vitality and healthy ageing. It is chock full of antioxidants, including pro anthocyanidin (which supports skin collagen and elasticity) and anthocyanin (supports hair and eye health). Both of these ingredients help promote the overall healthy life cycle of your cells. Blue Butterfly powder is a notable nerve tonic, and provides support to the digestive, circulatory, and central nervous systems. The key ingredient in this tea is the Butterfly Pea flower which is native to South East Asia. This ingredient has beneficial anthocyanins (which provide the blue colour) and has a variety of health benefits such as: Eyes The presence of the anti-oxidant, proanthocyanidin, helps to improve eyesight by increasing blood flow in the capillaries of the eyes which also allows the eyes to adjust to changes in light and improves vision. The blue butterfly pea vine flowers have been shown to effectively prevent cataracts and glaucoma, correct blurred vision, and reverse retinal damage as well as soothing inflamed and tearing eyes. Hair The blue butterfly vine flower, rich in bioflavinoids, has been used traditionally to promote hair growth, thicken the hair and reduce greying of the hair. Skin Anti-oxidants in blue butterfly pea flower stimulate collagen and elastin synthesis helping to rejuvenate the skin, reduce wrinkles and other effects of ageing skin. Aphrodisiac Traditionally used as an aphrodisiac particularly for women and used to treat problems associated with menstruation as well as leucorrhoea (white vaginal discharge). Brain Nootropic – enhances cognitive functions including heightening intelligence and enhancing memory via acetylcholine localised to the hippocampus. ​ Stress A known Anxiolyhic – reduces stress and anxiety – calming effect. Relaxes smooth vascular muscle aiding blood flow. ​ Pain relief Analgesic – helps to relieve pain to the extent it is used as a local anaesthetic. ​ Diuretic Promotes excretion of water (urination) which decreases blood volume thereby lowering blood pressure, also used for fasting but typically temporary weight loss. Other benefits include: ​ Anti-inflammatory – the deep blue flowers contain flavonoid pigments similar to blue berries, acai berry, mangosteen rind etc. that protect the plant. When you inject the flower the effect is remarkably similar to the anti-inflammatory effect of the plant in nature. Aids diabetic activity by inhibiting glucose intake from the diet. Noted anti-cancer and anti-tumor abilities resulting from cyclotides that cause cell death by disrupting cell membrane integrity. Anti-pyretic –reduces fever by dilating the blood vessels just beneath the skin which increases blood flow near the surface of the skin where it can be more easily cooled by the air. Loaded with antioxidants – that helps boost circulation and collagen production and prevent premature ageing. * It’s been used in traditional Ayurvedic medicine as a memory enhancer, a stress alleviator, to lift the mood, and it is believed to balance blood sugar levels. Strengthens the hair for healthy hair growth/prevent hair loss and greying. Possesses anti cancer properties. *Keeps skin glowing & healthy *Treats urinary problems. *Improves eyesight & night vision *Treats eye infections. Detoxifies the whole body. Enhances memory. Enhances immune system. Scientific Support & Reference Citations ​ References http://examine.com/supplements/clitoria-ternatea/ lists 22 scientific refer-ences which provide support for the benefits of Clitoria principissae: 1. Rotblatt M, Ziment I 2002 – Evidence based Herbal Medicine. Hanley & Belfus, Philadephia. 2. Chang ST, Wu JH, Wang SY, Kang PL, Yang NS, Shyur LF 2001. Anti oxidants activity extracts from Acacia confusa bark and heartwood. J Agric Chem 3420-3424 3. Jain NN, et al Clitoria ternatea and the CNS. Pharmacol Biochem Behav. (2003) 4. Rai KS, et al Clitoria ternatea root extract enhances acetylcholine content in rat hip-pocampus. Fitoterapia. (2002) 5. Malik J, Karan M, Vasisht K Nootropic, anxiolytic and CNS-depressant studies on different plant sources of shankhpushpi .Pharm Biol. (2011) 6. Sethiya NK, et al An update on Shankhpushpi, a cognition-boosting Ayurvedic med-icine. Zhong Xi Yi Jie He Xue Bao. (2009) 7..Aulakh GS, Narayanan S, Mahadevan G Phyto – chemistry and pharmacology of shankapushpi – four varieties. Anc Sci Life. (1988) 8. Swain SS, Rout KK, Chand PK Production of Triterpenoid Anti-cancer Compound Taraxerol in Agrobacterium- Transformed Root Cultures of Butterfly Pea (Clitoria ter-natea L.). Appl Biochem Biotechnol. (2012) 9. Kumar V, et al Validation of HPTLC method for the analysis of taraxerol in Clitoria ternatea. Phytochem Anal. (2008) 10. Terahara N, et al Eight new anthocyanins, ternatins C1-C5 and D3 and preternatins A3 and C4 from young clitoria ternatea flowers. J Nat Prod. (1998) 11. Terahara N, et al Five new anthocyanins, ternatins A3, B4, B3, B2, and D2, from Cli-toria ternatea flowers. J Nat Prod. (1996) 12. Taur DJ, Patil RY Evaluation of antiasthmatic activity of Clitoria ternatea L. roots. J Ethnopharmacol. (2011) 13. Ripperger H Isolation of stigmast-4-ene-3,6-dione from Hamelia patens and Clitoria ternatea. Pharmazie. (1978) 14. Kazuma K, Noda N, Suzuki M Malonylated flavonol glycosides from the petals of Clitoria ternatea. Phytochemistry. (2003) 15. Revilleza MJ, Mendoza EM, Raymundo LC Oligosaccharides in several Philippine indigenous food legumes: determination, localization and removal. Plant Foods Hum Nutr. (1990) 16. Kamkaen N, Wilkinson JM The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel. Phytother Res. (2009) 17. Rai KS, et al Clitoria ternatea (Linn) root extract treatment during growth spurt pe-riod enhances learning and memory in rats .Indian J Physiol Pharmacol. (2001) 18. Taranalli AD, Cheeramkuzhy TC Influence of clitoria ternatea extracts on memory and central cholinergic activity in rats .Pharm Biol. (2000) 19. Rai KS, et al Altered dendritic arborization of amygdala neurons in young adult rats orally intubated with Clitorea ternatea aqueous root extract. Phytother Res. (2005) 20. Adisakwattana S, et al In vitro inhibitory effects of plant-based foods and their com-binations on intestinal glucosidase and pancreatic amylase. BMC Complement Al-tern Med. (2012) 21. Solanki YB, Jain SM Antihyperlipidemic activity of Clitoria ternatea and Vigna mun-go in rats. Pharm Biol. (2010) 22. PIALA JJ, MADISSOO H, RUBIN B Diuretic activity of roots of Clitoria ternatea L. in dogs. Experientia. (1962) 23. El-Halawany AM, et al Screening for estrogenic and antiestrogenic activities of plants growing in Egypt and Thailand .Pharmacognosy Res. (2011) 24. Ramanathan M, Balaji B, Justin A Behavioural and neurochemical evaluation of Perment an herbal formulation in chronic unpredictable mild stress induced depressive model. Indian J Exp Biol. (2011) 25. Dr R Mensah, Australia 2016 – Patent for pest management & control using the insecticidal properties of clitoria ternatea MyBlueTea and Blue Butterfly Powder is freeze-dried via our proprietary process to sustain the cellular and molecular structure of the plant as closely as possible to how it existed in nature, delivering you maximum nutrition. Play Video

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MY BLUE TEA THE BOUTIQUE STORE FOR UNIQUE SUPERFOODS Benefits of Roselle ROSELLE: SCIENTIFIC NAME: HIBISCUS SABDARIFFA Roselle, also known as Hibiscus tea has a long tradition of use as a health supporting drink and food ingredient. Roselle is well known and widely used around the planet. The key to the unique quality, safety, and convenience of our Freeze Dried Roselle powder is our proprietary Cellular Fraction Line premium freeze dry process. We start with the high quality Hibiscus Sabdariffa that grows and is processed fresh at our doorstep. Our process cannot make the plant better than nature has created it, but it does sustain and deliver all the benefits in a fully dried, stable, highly concentrated powder that has undergone an aqueous ozone anti-microbial treatment. Roselle is not a fruit or a flower. The edible parts used to make the juice or tea are the “calyces,” the red fleshy sepals that cover and enclose the flower ’s seed pods. Ancient Wisdom and Spiritual History: The ancient sages did not have the same tools of investigation or the same vocabulary we use today. Consistent results over long periods of time gave rise to knowledge expressed in the spiritual vernacular of their day. When a culture attributes high value to a botanical item there is often logical observation based reasons behind this. Hibiscus is used as an offering to the Goddess Kali and Lord Ganesha in Hindu worship. The red hibiscus flower is said to incite passion and attract love. Hawaiian women wear a single hibiscus behind the right ear to indicate availability. Egyptian women have been banned from drinking Roselle tea because it is said to act as an aphrodisiac and induce lust. Hibiscus is used in incense mixtures to assist divination and clairvoyance and when the petals are floated on water in a wooden bowl the result is sacred and used to attract good Spirits. Nutritional Value: Roselle is a good source of nutrients, vitamins and minerals. Consuming 100 grams of raw Roselle offers 215 mg of Calcium, 1.48 mg of Iron, 12 mg of Vitamin C, 51 mg of Magnesium, 6.0 g of Carbohydrate, 37 mg of Phosphorus, 208 mg of Potassium, as well as Vitamin A, Vitamin B1, B2 and B3. The flowers are a rich source of anthocyanin (antioxidants) and protocatechuic acid (“PCA”). Let’s look not only at what Roselle provides, but just as important, what it lacks. Nutritional facts disclose very low levels of fat, sugar, sodium and carbs. (1) Keep in mind that in the case of My Blue Tea Freeze Dry’s Roselle powder we have ellimated the water which is approximately 85% of the total weight. It is, thereby, naturally concentrated six to seven times. Roselle tea is a mild infusion. You drink the mild infusion and throw the flower (calyse) away. In the case of Roselle powder from My Blue Tea, you are actually drinking the entire calyse. All benefits, nutritional and otherwise are highly concentrated. Supporting traditional beliefs we know that Roselle is rich in phosphorus. P hosphorus along with calcium is essential to the formation and maintenance of strong bones and teeth. Phosphorus also helps to combat overall weakness including sexual weaknesses such as loss of libido, frigidity, impotence and sperm mobility. (2) Potassium helps to control electrical activity of muscles including the heart and regulation of our body fluids (including water balance). Health benefits include relief from high blood pressure, stroke and other heart disorders as well as regulation of blood sugar levels. Potassium supports kidney functions, and helps to relieve anxiety and stress. It also enhances muscle strength, brain function and supports the nervous system. (3) ​ Anti-Bacterial: PCA has been shown to treat malignant bacterial effected cells taken from human oral cavities.(4) In another study the anti-bacterial effects of PCA derived from Roselle effectively inhibited the growth of bacteria in humans and it was concluded that PCA specifically from Roselle may be useful in clinical infection prevention and therapy. (5) ​ Antioxidant / Anti-Inflammatory: PCA is a strong antioxidant and anti-inflammatory in general and specifically associated with liver protection. (6) Higher concentration in the color of the red flavonoid pigments in the anthocyanins was shown to have a direct relationship to the antioxidant effects. Under less ideal processing temperatures and storage conditions the anthocyanin content declines. (7) This validates the strong advantage achieved by My Blue Tea Freeze Dry’s proprietary Cellular Fraction-Line Technology. This process is a key factor in delivering the high quality premium freeze dried Roselle powder. ​ Anti-tumor: PCA was found to increase proliferation and inhibit apoptosis of neural stem cells and was found to induce cell death of human leukemia cells. (8) In a laboratory model using HL-60 leukemia cells, PCA was shown to prevent damage to genetic information that could potentially lead to cancer, help destroy existing tumours. (9) PCA was found to inhibit the growth of lung cancer cells (10). PCA contained in Hibiscus Sabdariffa may induce cell death (apotosis) in human leukemia cells.(11) and induce apotosis in human gastric carcinoma cells to help fight stomach cancer. ​ Immune Support: The high vitamin C content in Roselle can be an adjunctive therapy when combined with conventional treatments. Among the long list of benefits of Vitamin C, it may help to boost immunity and improve blood flow. ​ Weight Management: Roselle may help your body to break down your food and decrease absorption of carbohydrates. Roselle has been shown to decrease the synthesis of amylase, an enzyme that speeds up the chemical breakdown of starch into sugars. (13) In addition, Roselle boosts your metabolism allowing you to burn more calories faster. Studies show that Hibiscus Sabdariffa significantly reduces body weight gain due to obesity. (14) Drinking a cup of hibiscus tea after meals will reduce the absorption of dietary carbohydrates and assist in weight loss. Blood Pressure: A report by Diane McKay (antioxidant research laboratory of the Jean Mayer USDA Human Research Center on Ageing at Tufts University/Boston) presented to the American Heart Association (published in November of 2008) states that consuming hibiscus tea lowers blood pressure in pre-hypertensive and mildly hypertensive adults. Dramatic improvement resulted from consuming only three cups of Roselle tea (a mild infusion) daily for a few weeks. Another study conducted by Odigie IP suggests that Roselle can benefit people suffering from high blood pressure and at risk of heart diseases. This is supported by scientific studies which conclude that Hibisucs Sabdariffa consumption may have a public health benefit due to its reduction of high blood pressure and lowering cholesterol in the blood primarily due to anthocyanins found in abundance. (15) Another study describes Hibiscus Sabdariffa as being rich in organic acids, polyphenols, anthocyanins, polysaccharides and volatile constituents that are beneficial for the cardiovascular system and concludes that randomized controlled trials show a significant effect in lowering both systolic and diastolic blood pressure. (16) In addition hibiscus tea has diuretic properties that increase urination, contributing to lowering blood pressure. Lowering Cholesterol: Roselle tea has impressive antioxidant properties. It helps lower “bad” LDL cholesterol, thereby helping to defend against heart disease and blood vessel damage. Diabetes: Roselle's ability to lower cholesterol and high blood sugar levels may help people suffering from diabetes. A study conducted on humans with type II diabetes suggests that consumption of Roselle tea lowers cholesterol, triglycerides and low density lipoprotein cholesterol to help manage diabetes. (17) Anti-ageing: Antioxidant rich Roselle can help to keep your skin looking youthful. Hibiscus Sabdariffa is a natural source of alpha hydroxyl acid (AHA) used in anti-ageing products. In addition, the muscle tightening effect Hibiscus Sabdariffa helps smooth fine lines and wrinkles naturally while strengthening skin cells. (18) Keep cool and breathe more easily: Roselle satisfies your thirst (with no added sugar or sweeteners) and has a cooling (refrigerant) effect. It also reduces bronchoconstriction (nar- rowing of the airways) to allow you to breathe easy. Studies show that Roselle tea decreases the negative effects of drinking alcohol by reducing the absorption of alcohol. Ingesting Roselle has the potential to increase your vitality and lifespan by maintaining good overall health and wellness in many of our organ systems. Our delicious premium freeze dried Roselle powder is a safe and convenient way to make cold or hot tea, mix in your yogurt, baking, deserts etc. The applications of 100% Roselle powder are as unlimited as your imagination. Let’s get healthy! t Avoid ingesting Roselle powder or tea during the first trimester of pregnancy due to possible hormonal interference. Disclaimer: This product brief is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. The Food and Drug Administration Australia has not evaluated any statements made herein. Consult with your doctor about all prescription and non-prescription medicines you take before you begin to use any herbal products and partner with your professional health care practitioner on determining your own health destiny. If you are a pregnant, considering pregnancy or are a nursing mother you should consult your physician prior to using any health supplement product. ​ End notes: (1) USDA Nutritional Database (http://ndb.nal.usda.gov/ndb/search/ list ​ (2) Kandeal.FR, Koussa KT, Swerdloff KS, “Male Sexual Function and its disorders: physiology, patho-physiology, clinical investigation and treatment.” Endocr Rev. 2001 Jun;22(3):342-88. (3) He FJ, McGregor GA, “Beneficial effects of potassium on human health” Physiol Plant. 2008, Aug, 122(4) 725- 735. (4) Babich H, Sedletcaia A, Kenigsberg B (November 2002). "Invitro cytotoxicity of protocat echuic acid to cultured human cells from oral tissue: involvement in oxidative stress". Pharmacol. Toxicol. 91 (5): 245–253. doi : 10. 1034/j. 1600-0773. 2002. 910 505. x . PMI D 12 570031 ​ (5) Liu DS, Tso SM, Yin MC, “Ub vitro antibacterial activity of roselle calyx and protocatechuic acid.” Phytother Res. 2005 Nov;19(11):942-5. ​

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