Tea made from hibiscus flowers is known by many names in many countries around the world and is served both hot and cold. This beautiful tropical flower steeps to give a bright red brew and offers a tart, tangy, refreshing cup of tea.
Hibiscus tea is caffeine free and is popular as a natural diuretic and contains vitamin C and minerals.
Hibiscus is known as bissap in West Africa, karkadé in Egyptand Sudan, flor de Jamaica in Mexico, “agua de Jamaica” in Honduras, gudhal (गुड़हल) in India and gongura in Brazil. Some refer to it as roselle, a common name for the hibiscus flower.
Dried hibiscus flowers are edible, and is a delicacy in Mexico. Hibiscus can also be candied and used as a garnish.
Whole dried hibiscus flowers are a popular choice in pot pourri due to it’s deep colour.
To make Hibiscus flower tea: Steep six or eight flowers for 3-5 minutes in boiling water. Taste before adding sugar or honey to sweeten, as many find the natural tartness of the cup appetising though personally I prefer adding half a teaspoon of sugar to give it a taste and sweetness similar to home made lemonade.
Field grown, Sundried, Whole Hibiscus Flowers
Botanical name – Hibiscus sabdariffa
Hand Packed in our own Local Authority Registered Food Packing Facility to guarantee quality
Stored in Food Safe Resealable Pouch
Available from AbbeyBotanicals in sizes from 25g up to 1kg in our Amazon Store