These dried flower petals have a tart, refreshing flavor when brewed as tea or infused into syrup. Bright red-purple and lip smacking, hibiscus tea has a flavor reminiscent of cranberry juice, but with a more complex floral aroma. The edible petals can also be candied to make a delightful garnish!
Product Details
Single Origin Binga District, Zimbabwe
Tasting Notes Tart, Floral, and Citrusy
Pairs Well With Lime, berries, melon
Special Tips We love the recipe for sorrel tea in Jubilee by Toni Tipton-Martin, which is wonderful on its own or as a mixer with alcohol or seltzer.
Ingredients
Botanical Name Hibiscus rosa-sinensa
Contains Dried hibiscus petals.
Shipping information
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