Hibiscus tea

Hibiscus tea is a herbal infusion made from the dried calyces of Hibiscus sabdariffa, also called roselle — the deep red, fleshy cups that hold the flower. It is not a tea in the strict sense, because it contains no leaves from the tea plant, Camellia sinensis. It is enjoyed around the world: as agua de jamaica in Mexico, karkadé in Egypt and Sudan, and sorrel in the Caribbean, where it is a Christmas tradition.

On its own, hibiscus is bold and tart, so it is also a favourite blending partner. Many of the teas on this page pair it with fruit, rosehip, citrus peel or other herbs, which soften its sharpness and add natural sweetness.

Hibiscus brews a vivid ruby-red cup with a bright, tangy flavour often compared to cranberry or pomegranate. Pure hibiscus is pleasantly sour with a light, fruity finish; in blends it gives apple, berry and orange flavours a juicy lift. Because the tartness carries well, hibiscus is one of the few herbal teas that tastes just as good iced as it does hot.

Use freshly boiled water at about 100°C and 2–3 g per 250 ml. Steep for 5–7 minutes: herbal infusions need longer than true teas to release their colour and flavour, and hibiscus will not turn bitter the way an over-steeped green tea does. A longer steep simply makes it tarter.

For iced hibiscus, brew it double strength and pour it over a glass full of ice, or cold-brew it in the fridge for 6–8 hours for a smoother, rounder cup. A little honey, a slice of orange or a sprig of mint all suit it well. Browse our selection above for pure hibiscus and fruity blends.

Pure hibiscus is naturally caffeine-free, which makes it an easy choice for the afternoon or evening and a popular caffeine-free iced tea. If a blend also includes green or black tea, it will contain some caffeine, so check the ingredients on each tea's page.