Hibiscus, also known as Roselle, is a vibrant and strikingly beautiful flower — but it’s more than just an ornamental plant. Known for its bright pink and red blossoms, hibiscus has been used for centuries in various cultures for its medicinal properties and culinary uses.
The most popular form of consuming hibiscus is as a tea, creating a beverage that is rich in antioxidants, aids digestion, supports liver health, lowers blood pressure, and boosts immunity via vitamin C.
Traditional Chinese Medicine states that Hibiscus has 4 main uses.
Clearing Heat: Hibiscus is used to help clear excess heat from the body, which can manifest as symptoms like fever, irritability, or inflammation. Its cooling nature makes it beneficial in treating conditions associated with heat and fire.
Soothing the Liver: The liver is associated with the smooth flow of qi throughout the body. Hibiscus is believed to have a calming effect on the liver, helping to alleviate symptoms related to liver qi stagnation, such as stress, mood swings, and digestive issues.
Promoting Blood Circulation: Hibiscus is thought to invigorate blood circulation, which can help in treating conditions related to blood stasis, such as menstrual pain or bruising.
Relieving Thirst and Hydrating the Body: Due to its cooling and moistening properties, hibiscus is often used to relieve thirst and hydrate the body, especially in cases of dehydration or during hot weather.
Coming at hibiscus from the angle of sensory enjoyment, I have done some testing.
Hibiscus flowers are very random in their weight, so to ‘count flowers’ per pot will give wildly unpredictable results. Sometimes they weigh 0.4g, other times 1.2g so to do this properly you’ll need a good scale.
All pots were brewed with boiled tap water, there was no agitation during brewing. The weakest pot had 1 flower at .4g, it was followed by the other 5 pots with 1.3g, 2.4g, 3.5g, 7g, ending with 11g.
The Lightest Brew: 0.4g in 330mL
This pot of tea was barely pink. While it only had subtle sour aroma, it still unmistakably belonged to hibiscus. The scent reminded me of water that’s been sitting in a garden hose on a hot day. As expected, the flavor was extremely mild, water with a slight tartness that could easily be overlooked.
The Fuchsia Oddball: 1.3g in 330mL
This infusion had an unexpectedly vibrant fuchsia color, quite the outlier compared to the other brews. The aroma was a strange mix of sour and earthy, reminiscent of opening a plastic bag of garden soil. It had a slightly floral note, but not in the typical hibiscus sense—more like the scent of a greenhouse. The flavor was distinctly sour, with an odd resemblance to unseasoned, boiled pasta noodles. This brew was certainly unique but not necessarily in a way that I’d seek out again.
The Sexy Hot Pink: 2.4g in 330mL
This brew was a showstopper with its intense hot pink color, though the photo above doesn’t quite do it justice (looks red in the image). The aroma was strongly hibiscus, instantly transporting me back to childhood memories of my grandfather’s old chess set, where the wooden pieces were stored in a felt-lined box. The flavor was sour, but in a stimulating, pleasant way, almost like the sensation of a lemon but with a different kind of acidity. It was at this strength ratio where the hibiscus began to shine.
Bright and Floral: 3.5g in 330mL
At 3.5g, the color was similar to the 2.4g brew, but slightly brighter and more transparent. The floral notes were more pronounced, while the ‘felt’ aroma was dialed back. However, the boiled pasta noodle flavor became more apparent, making this brew somewhat inferior to the 2.4g one in my opinion. The sourness was more manageable, but overall, this infusion left me second-guessing its place in the lineup. This could likely be due to the variability of flower to flower.
The Definition of Red: 7g in 330mL
This brew was the very essence of red. The aroma was concentrated, taking on fruity notes reminiscent of choke cherries, purple raisins, and goji berries. If this tea were sweetened, it could easily pass for a delicious candy-like beverage. The flavor was intense, with a strong cranberry juice-like tartness and the weight of grape juice, all underpinned by a dominant sourness that lingered on the palate.
The Scarlet Intensity: 11g
The final brew, made with 11g of hibiscus, was a deep scarlet red. The aroma was even more concentrated, bringing to mind sour plums on the verge of becoming prunes, and boxes of purple raisins from my childhood Halloween treats. There was even a hint of artificial strawberry. The flavor was heavy, concentrated, like fruit snacks without the sugar, with the sourness taking center stage. This was my favorite infusion, though it might be a bit overwhelming for some. Since I’ve conduced this test all those years ago, I’ve been brewing with 12.4g per 330mL, getting consistently satisfying results.
Reflections on Hibiscus Tea
After this intense tasting session, my stomach was in revolt, overwhelmed by acid reflux from all the hibiscus. We do have to take care of what we drink, there is a limit on everything. 2L of tea in 45 minutes is too much. What I’ve learned from this experience is that the ideal concentration for my palate lies somewhere between 1:30 and 1:47. At this strength, the tea achieves a delightful fruitiness without overwhelming the senses with sourness. Anything more diluted, like the 1:47 to 1:94 range, starts to bring out those boiled pasta noodle flavors, which aren’t particularly desirable.
Hibiscus is truly a miracle flower, packed with Vitamin C, protein, malic acid, polysaccharides, iron, and sodium. The sour notes in hibiscus tea are largely due to malic acid, the same acid found in apples, especially green ones. For those willing to brave the intensity, hibiscus tea offers not just a healthy drink but a fascinating journey through a fun spectrum of flavor.
