H-DE-017

Hibiscus Rosehip

Cut herbal blend, from Blend, Germany.

Herbal tisanes

Hibiscus Rosehip is strongest on brightness, aroma intensity and fruity. Typical tasting words: hibiscus, cranberry, red berry, cherry. Developed into a commercial standard by German herbal blenders in the mid-twentieth century, establishing the blueprint for modern European fruit infusions. A household staple throughout Germany, Austria, and broader Western markets, routinely served hot in winter and iced in summer.

Also known as rosehip and hibiscus and hagebutte mit hibiskus.

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The profile

Taste, 0 to 5

sweetness2bitterness0astringency2umami0brightness5body3smoothness3aroma intensity4finish length3

Flavour families, 0 to 5

floral2fruity4vegetal0marine0nutty0toasty0malty0honey1spicy0woody0earthy0smoky0creamy0citrus2stone fruit0tropical0cocoa0caramel0

Facts

Origin: Blend, Germany
Plant: Hibiscus sabdariffa and Rosa canina
Harvest: autumn
Elevation: mixed
Oxidation: to %
Roast: unroasted
Leaf: cut
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

Made by: cleaning, then crushing, then drying, then sorting, then blending.

Caffeine

Hibiscus Rosehip is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	95 to 100 °C	6 min, 8 min
Cold brew, 250 ml	3 g	Fridge	6 to 12 hours

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
hot_weather
cold_weather
relaxing

Pairs with pastry, dessert and scones_cakes. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.