These blossoms which are a major part of fruit teas give a fresh and tangy infusion. Depending on the country of origin, the colour and acidity varies. The imports from Thailand give a dark infusion with less acidity. Our Sudanese hibiscus, on the other hand, has a noticeably stronger acidity and a brighter cup. Hence, with fruit tea blends you can determine the degree of acidity and/or colour by trying out different quantities and qualities of hibiscus blossoms. To those who are very thirsty, we can recommend the pure, freshly brewed and cool hibiscus tea as a really thirst quenching drink in summer.
5-10 minutes brewing time at 100 c 3-4 Heaped Teaspoons Per litre.