Hibiscus tea

Dried hibiscus calyces.

A glass of cold agua de Flor de Jamaica in a Cuernavaca restaurant.

Bag of Flor de Jamaica calyces from Mexico, sold by Comercial Mexicana.

Hibiscus tea is a popular herbal beverage known for its vibrant crimson or deep magenta hue. Derived from the calyces (sepals) of the Hibiscus sabdariffa flower, this tisane is cherished globally, not only for its refreshing taste but also for its traditional medicinal properties.

Origin and Nomenclature

The tea has its origins from the Hibiscus sabdariffa flower, often referred to as roselle. Depending on the region, the beverage goes by numerous names:

• Roselle or Rosella in parts of Australia.
• Agua de Jamaica or Flor de Jamaica in Latin America.
• Arhul ka phool in India.
• Karkadé in the Levant, Egypt, Italy, and Sudan.
• Chai Kujarat in Iraq.
• Chai Torsh in Iran.
• Gumamela in the Philippines.
• Bissap, Tsoborodo or Wonjo in West Africa.
• Sorrel in Jamaica, Barbados, and Trinidad and Tobago.
• Red Sorrel in the wider Caribbean.

In the U.S., it is sometimes colloquially referred to as Jamaica.

Flavor and Composition

With a tart flavor resembling cranberries, Hibiscus tea is often sweetened with sugar to balance its sourness. The beverage boasts a rich content of vitamin C and minerals. Additionally, the tea contains between 15-30% organic acids, including citric acid, malic acid, and tartaric acid. The presence of acidic polysaccharides and flavonoid glycosides, specifically cyanidin and delphinidin, give Hibiscus tea its characteristic deep red hue.

In West Sudan, a variant made from a white hibiscus flower is preferred for its distinct bitter taste and is a customary offering to guests.

Health Benefits and Medicinal Uses

Traditionally, Hibiscus tea has been used as a mild medicinal beverage. The anthocyanins present in hibiscus flowers are believed to serve as potent antihypertensive agents, functioning as angiotensin-converting enzyme (ACE) inhibitors. This makes the tea a potentially beneficial drink for those with or at risk of high blood pressure. Regular consumption might also offer antioxidant benefits due to its vitamin C content.

Preparation and Serving

Hibiscus tea can be consumed both hot and cold. When serving hot, the sepals are usually steeped in boiling water for a few minutes. For a cold version, the infusion is typically refrigerated for several hours and served over ice. Adjusting sweetness levels with sugar or honey is a common practice.

See Also

• Herbal Tea
• Tisane
• Antioxidants
• Anthocyanins

References

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