Hibiscus tea is a vivid, tart herbal infusion made from the dried calyces (flower-cups) of Hibiscus sabdariffa — the Roselle plant, native to West Africa and cultivated across tropical and subtropical regions worldwide. The characteristic deep ruby-crimson color and tart, berry-bright flavor come from anthocyanins — the same polyphenol compounds responsible for the color and antioxidant properties of red and purple fruits. Hibiscus is naturally caffeine-free, deeply colorful, and one of the most visually striking herbal infusions available.
Hibiscus is known in West Africa as bissap, in Mexico as agua de jamaica (a major commercial product), in Egypt as karkadé, and in the Caribbean as sorrel. It is one of the most widely consumed herbal drinks in the world, typically served either hot or cold-brewed, sweetened or plain.
In the cup, hibiscus brews a stunning deep ruby-red. The aroma is tart, berry-like, and bright. The body is medium-light, the flavor vivid, tart, and naturally fruity. Sweetener enhances rather than masks the character.
Use 2 grams per 8-ounce cup.