The flavour is rich in berries, slightly tart, but with a cranberry sweet finish.
Use 2g per 150ml of water.
For the optimum infusion use 100°C (212°F) water.
Infuse for 30 seconds to 2 minutes, tasting regularly.
You can infuse these herbs at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
8p per cup based on 2g of tea per 150ml of water and 3 infusions.
We get our fabulous hibiscus from Satemwa in Malawi.
Satemwa provides hibiscus seedlings free of charge to smallholder growers, who are mostly women, that they plant and tend to on their plots.
When they’re ready, Satemwa buys back the flowers, providing a vital extra revenue stream.
Hibiscus is enjoyed all over the world both hot or cold - often sweetened with sugar or honey. In Jamaica and many other islands in the Caribbean the drink is known as Sorrel. It is known as Bissap in West Africa, Karkadé in Egypt and Sudan, Gongura in India and Brazil and most famously as Flor de Jamaica in Mexico.
It is a mild diuretic, rich in vitamin C and is believed to help reduce blood pressure.