The tea is frequently brewed hot, but also makes an excellent iced tea. The tea is often compared to cranberries due to its tart yet sweet flavor. Hibiscus tea has a flavor profile that includes fruity, sweet, sour, and astringent notes. Hibiscus flowers are often blended with green tea and black tea. Hibiscus flowers are also frequently used in flavored teas to add new taste notes. Other common names for hibiscus tea include sour tea, red sorrel, agua de Jamaica, roselle, and karkadé. The hibiscus plant is native to the Caribbean. The petals and sepals-the green bulb found in the center of the petals-are infused in hot water to create a ruby red tea. Hibiscus tea is an herbal tea made from plant parts of the hibiscus plant known by the botanical name Hibiscus sabdariffa and its cousin Hibiscus rosa-sinensis. The plant is native to tropical locations across the globe and the petals are commonly infused in water to make a variety of drinks including tea. They are commonly found in sunny locales including Africa, Florida, and the Hawaiian islands.
The tropical plants thrive with hours of sunlight and the addition of healthy plant food.
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Hibiscus plants are hardy plants that enjoy full sun and moist soil. Perennial hibiscus plants typically bloom in late summer. The small trees feature colorful flowers and some of the most common feature vibrant red flowers. Hibiscus plants are also known as rose mallow, hardy hibiscus, and rose of sharon.
There are several hundred species of hibiscus plants all of which belong to the family Malvaceae.
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