Hibiscus Tea: Ruby-Red and Refreshing

Few teas are as striking as hibiscus. Brew it and the water turns a deep, glowing ruby-red, with a tangy, cranberry-like tartness that is refreshing in any season. Known across the region and beyond, it is one of the most rewarding caffeine-free infusions to keep on hand.

A flavour all its own

Hibiscus is made from the dried petals of the hibiscus flower. Its flavour is bright and tart — a little like cranberry or pomegranate — with a clean, refreshing finish. It is naturally caffeine-free, so it suits any time of day, and it takes beautifully to a touch of honey if you prefer it a little sweeter.

Hot or iced

Hot, hibiscus is warming and vivid, its colour alone a pleasure on a grey day. Iced, it is spectacular: brew it strong, chill it, and serve over ice with a slice of orange or a few berries for one of the most refreshing summer drinks there is. The colour makes it a favourite for gatherings, too.

How to brew it

Use freshly boiled water and steep for five to six minutes to draw out the full colour and tang. The longer it steeps, the deeper and tarter it becomes, so adjust to taste. Enjoy it on its own, or blend it with other fruit teas for a layered, ruby-red cup.

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