Background: This floral tisane is made from the crimson calyx (the part just below the petal) of the roselle species of hibiscus native to West Africa. The drink is sometimes called roselle or rosella (Australia), sorrel or red sorrel (Caribbean), and Agua de Jamaica or simply Jamaica in the United States, Mexico, and Central America.
High in vitamin C, hibiscus tea has been used in traditional medicine around the world as a diuretic or to reduce cholesterol and blood pressure, but we enjoy it for its refreshing tartness and cranberry-like sweetness — hot or cold, morning or night.
Because of its very strong flavor, hibiscus is often mixed with other ingredients to create a balanced cup of tea. Traditional combinations include ginger, mint, lemon, and sugar, but we have developed our own signature blend which we've dubbed "Hibiscus Sunrise" — comprised of hibiscus, chamomile, lemongrass, rosehips, cinnamon, and blood orange.
In the Cup: This organic floral infusion is citrusy and tart with notes of cranberries and grenadine.
Perfect Brew: Brew at 200-212°F for 3-5 minutes for a bright, crisp cup. If the result is too acidic or dry, try mixing with Green or Yerba Mate teas to round out the flavor.