H-GH-073

Sorrel (Sobolo)

Spiced dried calyx infusion, from Blend, Ghana.

Herbal tisanes

Sorrel (Sobolo) is strongest on brightness, aroma intensity and finish length. Typical tasting words: hibiscus, cranberry, red berry, ginger, clove. A historic West African beverage made from roselle calyces, traditionally spiced and shared at public gatherings. Extensively consumed in Ghana cold and sweetened, often flavoured with ginger and selim pepper for celebrations.

Also known as sobolo, bissap, zobo and hibiscus tea.

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The profile

Taste, 0 to 5

sweetness1bitterness1astringency3umami0brightness5body3smoothness2aroma intensity4finish length4

Flavour families, 0 to 5

floral4fruity4vegetal0marine0nutty0toasty0malty0honey0spicy3woody0earthy1smoky0creamy0citrus2stone fruit0tropical0cocoa0caramel0

Facts

Origin: Blend, Ghana
Plant: Hibiscus sabdariffa calyces and spices
Harvest: dry season winter
Elevation: low
Oxidation: to %
Roast: unroasted
Leaf: whole flower
Price band: budget
Availability: common
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: none

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

Caffeine

Sorrel (Sobolo) 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	3.8 g	95 to 100 °C	6 min
Cold brew, 250 ml	3.8 g	Fridge	8 to 16 hours

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
hot_weather
social
midday

Pairs with spicy_food, fried_food and fruit. Milk: no. Iced: yes. Sweetener: yes. Good for beginners: yes.