Dried hibiscus tea from Hibiscus sabdariffa, known in Australia as rosella tea, brews into a stunning ruby-red infusion with a tart, cranberry-like flavour. These certified organic hibiscus flowers are naturally rich in anthocyanins and vitamin C, and are wonderfully versatile. Enjoy them as a hot tea, brew a refreshing iced tea, make a rosella cordial, or add them to your next home brew for colour and fruit character. Key Benefits Rich in anthocyanins: The deep red colour comes from anthocyanins, particularly delphinidin-3-O-sambubioside, naturally occurring compounds with antioxidant properties. Natural source of vitamin C: Hibiscus flowers contain vitamin C along with flavonoids and organic acids that contribute to their tart, fruity flavour. Versatile in the kitchen: Perfect for iced tea, cordials, syrups, jams, kombucha, and cocktails. The tart, berry-like flavour works beautifully in both sweet and savoury recipes. Home brewing favourite: Add dried hibiscus to craft beer, mead, fruit wine, or kombucha for vibrant colour and a subtle berry character. Caffeine-free: A naturally caffeine-free herbal tea that can be enjoyed any time of day, hot or cold. Certified organic: Grown without synthetic pesticides or fertilisers, ensuring a clean product for food, drink, and herbal preparations. How to Use Hot tea: Use 1 to 2 teaspoons of dried hibiscus per cup. Pour boiling water over the flowers and steep for 5 to 7 minutes. Strain and sweeten with honey if desired. A squeeze of lemon or lime lifts the flavour. Iced tea: Simmer half a cup of dried hibiscus in 1.5 litres of water for 3 minutes, then steep for 20 to 30 minutes. Strain, sweeten to taste, add lime juice, and chill. Keeps in the fridge for up to a week. Combines well with Rosehip for extra vitamin C or Ginger Root for warmth. Brewing: Add 30 to 60g of dried hibiscus per 20 litres of beer in the last 5 minutes of the boil for colour and berry flavour. Also works well in kombucha second fermentation at 1 teaspoon per 500ml. Try it with Peppermint for a refreshing summer blend. Good to Know Rosella jam is a beloved Queensland tradition. The tart, ruby-red jam tastes like a cross between raspberry and rhubarb, and has been a staple of Australian bush food culture for generations. Hibiscus acts as a natural pH indicator, turning magenta in acidic solutions and green in alkaline ones. It has also been used as a natural textile dye, producing colours ranging from pink to purple depending on the mordant used. Not recommended during pregnancy. May interact with blood pressure or diabetes medications. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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