Over 4,000 saplings planted in March 2025 form the basis of the project in which hibiscus tea is being made in two variants.
Herbal tea, called Idhazh, is brewed with hibiscus flowers grown at the State horticulture farm at Athur in Chengalpattu district.
Five to six kilograms of fresh flowers are converted to 900-950 grams of dried petals by sun drying them in the solar drier for 24 hours
Soon, you will be able to drink herbal tea, called Idhazh, brewed with hibiscus flowers grown at the State horticulture farm at Athur in Chengalpattu district. The farm has only recently begun production of the tea on a small scale.
Blending sun-dried organic native hibiscus petals with herbs, including dry ginger and pepper, the workers at the farm are packing tea in small packets that will be sold at tea shops and Tanhoda outlets, said an official source.
Over 4,000 saplings planted in March 2025 form the basis of the project in which hibiscus tea is being made in two variants. One variety of tea has green tea, cardamom, amla, black pepper, cinnamon, fennel seeds and of course hibiscus — and the other contains cardamom, cloves, black pepper, dry ginger, fennel seeds and hibiscus. “Hibiscus helps boost metabolism, aid digestion and calms down the body,” said an official.
Five to six kilograms of fresh flowers are converted to 900-950 grams of dried petals by sun drying them in the solar drier for 24 hours. The 32-acre farm has mother plants of mangoes, amla, acid lime, jamun, fig and star gooseberry. It also has roses, crossandra and Jasmine. “Apart from the native variety of hibiscus, hybrid varieties too have been planted on another two acres. A mist chamber, drip irrigation, tractors, and solar drier are facilities created to cultivate hibiscus plants,” said another official.
Published – March 20, 2026 12:23 am IST
