Hibiscus tea

Did You Know?

• In Nigeria, the drink is called zobo and is made by boiling hibiscus leaves alongside ginger and cloves.
• In Ghana, the drink is known as sobolo.
• In Thailand, roselle is sometimes combined with Chinese tea leaves in a 4:1 ratio by weight.

Description

Hibiscus, also called roselle, makes a purple-red juice that is often served cold in West Africa and warm in Egypt and Sudan. Its flavor is similar to grape or cranberry juice, and it can be mixed with mint, orange, or ginger. The drink's color comes from anthocyanins, while the plant also contains organic acids, polysaccharides, and flavonoids.

Consumption

Hibiscus tea comes from the roselle plant, which was first domesticated in Africa, especially the western Sudan region. West Africans have grown and used roselle for a long time, adding it to sauces, soups, and drinks. Across Africa, the dried flowers are sold in markets from West to East Africa, and many different versions of the tea are enjoyed in West and parts of Central Africa. In North Africa, particularly Egypt and Sudan, the drink is called karkadé and can be served hot or over ice. It is a traditional toast at weddings in those countries, and in Cairo, street vendors and open-air cafés sell it regularly. Ancient Egyptians valued karkadé as a restorative, sometimes calling it “Tea of the Pharaohs,” and used its bright red color for dyes and religious ceremonies. In Mexico, Central America, parts of South America, and the Caribbean, it is known as agua de flor de Jamaica or agua de Jamaica. Enslaved Africans brought it to the region, and it was likely first grown in Brazil, where it is used in both drinks and cooking. It is a common agua fresca, served cold. In Jamaica, a spiced version is a Christmas tradition, often paired with fruitcake or sweet potato pudding. In American soul food, hibiscus tea falls under “red drinks” linked to West Africa, though Caribbean recipes like bissap and sorrel have been adapted with West African spices by immigrants. In Thailand, roselle is usually served as a cold, very sweet drink over ice, sold in plastic bags at schools and markets. It is also drunk in Malaysia, Cambodia, and Indonesia, and sometimes blended with Chinese tea leaves at a four-to-one ratio.