H-SD-015

Hibiscus

كركديه

Dried calyx tisane, from Kordofan, Sudan.

Herbal tisanes

Hibiscus is strongest on brightness, aroma intensity and finish length. Typical tasting words: hibiscus, cranberry, red berry, pomegranate. Native to West and North Africa, hibiscus has been documented since antiquity along the Nile Basin as a vital refreshment. Known as karkadeh in Sudan and Egypt, it is served hot in winter and heavily sweetened over ice for weddings and festive gatherings.

Also known as karkadeh, roselle, sour tea and flor de jamaica.

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The profile

Taste, 0 to 5

sweetness1bitterness1astringency3umami0brightness5body3smoothness2aroma intensity4finish length4

Flavour families, 0 to 5

floral3fruity4vegetal0marine0nutty0toasty0malty0honey0spicy0woody0earthy0smoky0creamy0citrus3stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kordofan, Sudan
Plant: Hibiscus sabdariffa calyces
Harvest: late autumn to winter
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: broken
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 4 of 5
L-theanine: none

Made by: harvesting, then deseeding, then sun drying, then cleaning.

Caffeine

Hibiscus 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	5 min, 6 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
social
relaxing

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