Hibiscus is found in many gardens as “Rose of Sharon.” You can spot its enormous flowers in red, white, pink, or purple. The tea variety is a different species, with paler flowers and a darker core. For tea, the calyx is used ~ the part that holds the base of the flower. Once dried, these calyces turn deep red and are prized for jams, jellies, sauces, and tangy drinks. When brewing, they release a vivid red hue and a tart, pleasantly sour taste ~ be amazed as your tea turns red almost instantly.
Blended with Lemongrass, a beautifully tart, fruity, gently citrus tea is born ~ vivid red, pleasantly sour, and easy to enjoy steaming hot or ice cold.
