Organic Hibiscus
This Organic Hibiscus (also known as Flor de Jamaica or Roselle) blends hibiscus calyces from two African countries, Egypt and Kenya. Unlike our previous hibiscus which was sourced from one origin, this blended dual-origin hibiscus combines seedpods from pink and red varieties to offer an herbal tea that is a vision of beauty! The pink hibiscus from Kenya contributes a bright, tart and sweet note to the cup while the thick, earthy, and beet-like note comes from the Egyptian hibiscus. The seedpods range in color from a dark, deep crimson all the way to a bright pink, and the liquor is a vibrant scarlet. This exceptionally delicious organic, caffeine-free tea is bold, tart, and mouth-puckering with notes of citrus and cranberry highlighting all the qualities of high-end hibiscus.
This organic Hibiscus can be used to make an Agua de Jamaica in your own home. Agua de Jamaica (also known as Agua de Flor de Jamaica or Rosa de Jamaica) is a traditional Latin American drink that, in its most simple form, is an infusion of hibiscus flowers with sugar and lemon. We have also seen ginger, orange, vanilla, cinnamon, and even rum added!
Ingredients: organic hibiscus
Origin: Egypt and Kenya
While most hibiscus on the market is typically grown in Asia, we source our hibiscus from two areas in Africa and blend them together. One part of this blend comes from Meru Herbs in Kenya, a small women’s cooperative. Located along the Kithino River in the lush Meru region of Kenya where mango, papaya, lemon, pineapple, and guava are also grown, this co-op was originally created to provide job opportunities and fair wages for Kenyan women. Eighty percent of the employees in this small co-op are women who fulfill positions in farming, harvesting, processing, and management. Meru Herbs also helps to educate other local farmers about organic farming, empower women in the community, and to acquire vital resources (specifically irrigation) for the community.
Steeping Instructions
At Arbor Teas, we believe tea should be brewed to suit your personal taste. We’re happy to make recommendations to get you started, but don’t hesitate to experiment! When brewing your tea, your main considerations are tea quantity, water temperature, and steeping time. We recommend herbal and rooibos teas to be steeped for 5 to 7 minutes in water heated to a full rolling boil. For the best flavor, use fresh water whenever possible, and avoid overboiling. If you want a stronger brew, just use more tea. And don’t forget to re-steep your tea leaves to get the most out of your leaf!
Looking for more info? Check out our How-To Guides and Eco-Brewing Tips!
Staff Perspectives
Chelsea
"Iced Hibiscus tea in the summer is the ultimate healthy refresher for me. I love the beet-like earthiness and the juicy tart flavor!"
Sarah
"There is nothing like a spicy tamale and a glass of iced Agua de Jamaica! The Hibiscus is tart and beautifully crimson, you are instantly refreshed."
Aubrey
"Good quality Hibiscus is not just tart. A good Hibiscus also has an earthiness in the cup that I liken to a beet. Note the hint of beet that is tasted on the backend. Delicious!"
Health Benefits
Hibiscus is loved for its tart and juicy flavor, but is also consumed for its potential health benefits. Research has found that drinking hibiscus tea can help lower blood pressure. According to a study published in The Journal of Nutrition, daily consumption of hibiscus tea can lower blood pressure in mildly hypertensive patients. Additionally, some studies show that hibiscus tea may contain more antioxidants than any other tea - even more than matcha! For these reasons it has grown in popularity as a healthy beverage.
For more information about health benefits of Hibiscus and other types of herbs, and for direct sources of the above information, check out our Herbal Tea Health Benefits page!
Please note: the information above is for educational purposes only and has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
