Both hot and cold hibiscus tea share many of the same benefits: they contain antioxidant power, help maintain blood pressure and are caffeine-free. However, temperature changes how the tea extracts and tastes (6,7):
How to Make Hot Hibiscus Tea
Hot hibiscus tea makes the flavour sharper, punchier and more tart due to rapid heat extraction. (7)
To make hot hibiscus tea, you will need a mug or teapot, a strainer, one cup of water, and 2 to 3 heaped teaspoons of dried or powdered hibiscus. You may also want honey, sugar, a squeeze of lemon or mint to adjust the taste, depending on your preference.
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Place 2 to 3 heaped teaspoons of dried or powdered hibiscus into your mug, teapot, or infuser.
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Pour one cup (approx 250 ml) of boiling water directly over the tea.
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Let it steep for 5 to 10 minutes, depending on how strong and tart you want the flavour to be
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Pour the tea through a mesh strainer into your cup to separate the flowers or powder.
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Add your sweetener or flavourings of choice, such as honey, lemon, or mint.
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Serve hot and enjoy.
How to Make Cold Hibiscus Tea
Cold hibiscus tea takes longer to prepare, but can be more refreshing, sweeter and less tart. To make hibiscus iced tea, you will need a heatproof pitcher or jar, a fine mesh strainer, dried or powdered hibiscus, water, and your choice of sweetener or ice.
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Place the tea in your heatproof container, then pour the hot water in.
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Let it steep for 10 to 15 minutes.
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Pour the mix through a mesh strainer into a pitcher or jug to remove the flowers.
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Add your sweetener of choice while the tea is still warm so it dissolves easily.
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Pour in cold water until you are satisfied with the taste.
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Refrigerate until cold.
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Fill a glass with ice, pour the chilled hibiscus on top, and serve.
To make karkade, a traditional North African drink made from hibiscus, simply add line, sugar and mint after pouring the tea into your heatproof container. For more brewing ideas, see our guide to crafting teas with dried botanicals.
