Hibiscus Tea is an intense ruby red herbal infusion made from the dried calyces, or fleshy flower cups, of roselle (Hibiscus sabdariffa L.). Naturally caffeine free, it is prized for its clean cranberry-like tartness, balanced by soft berry and floral notes for a refreshing cup that works beautifully hot or iced. Known in drinks around the world as agua de Jamaica and karkade, hibiscus has a bold character that stays bright even when diluted or served over ice. A shorter steep creates a lighter, fresher cup, while a longer steep develops deeper colour and richer red fruit character. Cold brewing creates a smoother, softer infusion with less perceived tartness. Hibiscus is also versatile beyond the teapot. Its vivid colour and tart fruit profile work well in iced tea, spritzes, syrups and sorbets, and it pairs naturally with mint, ginger, citrus peel, berries or a little sweetness. Origin: Organically grown in Egypt Flavour and Aroma Aroma: Red berries, tart cherry & light florals. Taste: cranberry /pomegrane, sour Body: light-medium, juicy Bitterness/astringency: low; Acidity provides most of the bite! Ingredients 100% dried hibiscus calyces. Botanical name: Hibiscus sabdariffa L. Caffeine level None (caffeine-free). How to brew Western style (mug/pot) 2-3 g per 250 ml. 95-100 degC water 5-7 minutes, covered; strain Re-steep: once; add 2-3 minutes Gongfu style (optional/unorthodox): 7 to 10 g per 100-120 ml. 95 degC water The first infusion should be 10-15 sec; gradually increase to 5-6 rounds (spice-dense): Iced / cold brew 5-8 g/L cold filtered water. Refrigerate 6-8 hrs; strain - naturally sweet & clean. Health Benefits Hibiscus and cardiovascular research: Hibiscus beverages have been examined in human studies looking at blood pressure and other cardiovascular markers. Some studies have reported changes in these measures, although results vary and this research should not be interpreted as a guaranteed outcome from drinking Hibiscus Tea. Oxford Academic Europe PMC Naturally occurring plant compounds: Roselle calyces naturally contain polyphenols and anthocyanins, including pigments responsible for Hibiscus Tea’s distinctive deep red colour. These compounds have also been the subject of ongoing nutritional and botanical research. Research context: One small double-blind study involving 65 adults examined regular hibiscus beverage consumption over six weeks and recorded changes in blood pressure measurements compared with placebo. This is provided as research context only and should not be taken as a claim that Tea Life Hibiscus Tea will produce the same result. Europe PMC When to Drink Naturally caffeine free, Hibiscus Tea can be enjoyed throughout the day. Serve it hot, chilled with meals or prepared as a refreshing iced tea. Storage and Shelf Life Store sealed in a cool, dark and dry place away from direct sunlight and moisture. For the best colour, flavour and aroma, enjoy within 12–18 months. Quick FAQs Is Hibiscus Tea caffeine free?Yes. Hibiscus is a naturally caffeine-free herbal infusion. Why does Hibiscus Tea taste tart?Hibiscus naturally has a bright, cranberry-like tartness. A shorter steep or cold brewing creates a softer tasting cup. Will Hibiscus Tea stain?Its naturally deep red colour can mark some light fabrics and surfaces. Rinse teaware promptly after use. Can I sweeten Hibiscus Tea?Absolutely. It can be enjoyed unsweetened or with a little honey or sugar to balance its natural tartness, particularly when served iced.
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