Description
Hibiscus is part of the mallow family, with shrubs reaching up to two to three meters (around six to ten feet). For tea production, the bright red calyces of the flowers are carefully picked shortly after blooming and then dried either in the sun or in the shade. The intense red color of hibiscus tea comes from its flower pigments called flavonoids, which can impart a red hue to tea blends even in small amounts. The characteristic sweet-tart flavor of hibiscus is reminiscent of cranberries and red currants.
History of the Hibiscus
Hibiscus tea has historical roots dating back to ancient Egypt, where it was appreciated for its refreshing properties. Known as "Karkad" or "Karkade," it is still traditionally served heavily sweetened, either hot or cold. In West Africa, it is referred to as "Bissap" and is often infused with flavors like ginger, lemon, cinnamon, sugar, and mint. Over the centuries, various international variations have emerged, such as the Mexican "Agua de Jamaica," which serves hibiscus tea with sugar and lime.
Fun Facts about Hibiscus
After brewing the tea, the flowers can be creatively repurposed to add tart notes and to adorn a variety of dishes and drinks. They're ideal for use in salads, smoothies, desserts, jams, liqueurs, or to make syrup. In the summer, hibiscus tea is refreshing as iced tea and can be enhanced with lemon or other fruits for added flavors.