Hibiscus tea is made from the dried calyces of the roselle plant (Hibiscus sabdariffa), the deep red, fleshy cups that surround its seed pods. It's drunk hot or iced around the world: as agua de jamaica in Mexico, bissap in West Africa, and karkadé in Egypt and Sudan. Hibiscus is naturally caffeine-free.
Tart and fruity, like cranberry or sour cherry, with a vivid ruby color. It's often sweetened or blended with mint, ginger, cinnamon, or citrus.
Hibiscus steeps for 5m – 7m — start the clock as you pour.
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Use one to two teaspoons (2–3 g) of dried hibiscus per 8 oz (240 ml) cup, pour water at a full boil, and steep 5–7 minutes. The color comes out almost immediately; the flavor takes a little longer. Hibiscus has no tannins, so it won't turn bitter, just more sour as it steeps.
Brew it double strength, two to three teaspoons per 8 oz of boiling water for 7 minutes. Sweeten while hot if you're going to, then pour over ice. It's one of the most refreshing iced teas there is.
Put about two tablespoons (8–10 g) of dried hibiscus in 4 cups (1 l) of cold water and refrigerate for 6–12 hours. Cold-brewed hibiscus is fruitier and less sour than hot-brewed. Strain and keep it in the fridge for up to three days.
The Mexican version. Simmer about half a cup (around 15–20 g) of dried hibiscus in 4 cups (1 l) of water for 5–10 minutes, then let it steep off the heat for 15–20 minutes. Strain, sweeten to taste, dilute with cold water if it's strong, and serve over ice.
Yes, once. The second steep is lighter and less tart, but still pink and fruity. Give it the full 7 minutes with fresh boiling water. For agua de jamaica, the flowers are often simmered a second time to make a lighter batch.
Steep a few fresh mint leaves or a few slices of fresh ginger with the hibiscus. Mint cools it down; ginger adds warmth and spice.
In the Caribbean, hibiscus (called sorrel) is simmered with ginger, cinnamon, cloves, and orange peel, sweetened, and served cold at Christmas.
In Egypt and Sudan, hibiscus tea is called karkadé and is drunk hot in winter and iced in summer, usually well sweetened.
5 to 7 minutes in water at a full boil. You can steep it longer for a stronger, more tart cup. Hibiscus has no tannins, so it won't turn bitter.
203–212°F (95–100°C), a full boil. Dried flowers need very hot water to release their color and flavor.
No. Hibiscus is an herbal tea made from the dried calyces of the roselle plant, not from the tea plant, so it's naturally caffeine-free.
Tart and fruity, like cranberry or sour cherry, with a deep crimson color. It's often sweetened, especially when served cold.
It won't turn bitter the way black or green tea does, but it gets more and more sour. If it's too tart, dilute it with water or sweeten it.
One to two teaspoons (2–3 g) per 8 oz (240 ml) cup for hot tea. For a pitcher of iced tea or agua de jamaica, use about half a cup of flowers per 4 cups of water.
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