Unlike ornamental hibiscus flowers, it is the calyx of the shrubby Hibiscus sabdariffa plant that is used for making a tangy-sweet herbal tea that is equally delicious brewed hot or iced. Harvested by hand when plump and juicy, hibiscus makes a full-bodied, crimson-colored infusion with a flavor similar to tart cranberry. Hibiscus is also used in culinary and drink recipes.
Steep 1 tea measuring spoonful in 8 oz 212* water for 4-5 minutes
All tea is non-refundable.