Description
Hibiscus Tea – Roselle Flowers (Hibiscus sabdariffa)
Our pure Hibiscus Tea is made from the cut and crushed calyxes of Hibiscus sabdariffa, also known as Roselle. The dried calyxes produce a beautiful deep-red infusion with a naturally tart and refreshing flavour.
Roselle is a tropical plant that has a long history of use in traditional food and herbal preparations. The red calyxes are particularly popular for making herbal tea and refreshing beverages.
Hibiscus Tea is naturally vibrant in colour and has a distinctive fruity, slightly sour taste. You can enjoy it on its own or combine it with other herbs and flavours.
Traditional Hibiscus Tea
Roselle has been used traditionally in many parts of the world, including Africa, Asia and the Middle East. People have prepared the dried calyxes as a refreshing tea for generations.
The cut and crushed form makes the calyxes easy to brew at home. Simply steep them in hot water, then strain before serving. You can enjoy the tea warm or chill it for a refreshing iced drink.
Hibiscus also works well with other ingredients. For example, try adding lemon, mint or ginger to create your own preferred flavour. You can also include the dried calyxes in herbal tea blends.
Pure Roselle Flowers
Our Hibiscus Tea contains pure dried Roselle calyxes with no added ingredients. The calyxes retain their naturally rich colour and tart flavour, making them ideal for preparing a vibrant herbal infusion.
For a simple cup of Hibiscus Tea, steep 1–2 teaspoons of the cut and crushed calyxes in hot water for around 5–7 minutes. Then strain and enjoy. You can adjust the amount and steeping time according to your preferred strength and flavour.
The tea is also delicious when chilled. Simply allow the infusion to cool, then refrigerate and serve over ice for a refreshing drink.
Botanical name: Hibiscus sabdariffa
Common names: Hibiscus, Roselle, Roselle Flowers, Red Sorrel
Part used: Calyx
Form: Cut and crushed dried calyxes
Store in a cool, dry place away from direct sunlight to help maintain the quality, colour and flavour of the dried calyxes.
