The crimson infusion made from the sepals of the hibiscus flowers is known by many names as it is consumed in many countries around the world; both hot and cold. Containing high levels of citric, malic and tartaric acid the cup is quite piquant and lively and often is made more complete by the addition of a sweetener.
- Brewing Method
- Using 212°F (boiling) water, steep 1/2 gram of flowers per ounce of water for 4-5 minutes. Is excellent as is, or slightly sweetened and served over ice.
- Tasting Notes
- Cranberry, Pomegranate, Citrus