Hibiscus is native to Asia and the Pacific Islands, and there are thousands of subvarieties with different colors. Some have blossoms just two inches in diameter, while others are ten to twelve inches. Hibiscus can take the form of bushes that will only grow one foot in several years, while others may grow to 15 feet if left undisturbed in the ground.
Hibiscus tea can be made from both the flowers and the calyces of some hibiscus varieties. The calyx (a collection of flower sepals) turns into a fruit with an edible, fleshy red exterior after the flower’s petals have fallen.
Hibiscus makes a delicious iced tea in the hot summer months, either by itself or blended with other herbs; check out our guide to cold brewing here.
Ingredients: 100% Organic Hibiscus.
Deep red, sweet-tart brew, with a silky mouthfeel.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|