Roselle Tea
By: Anonymous

About

Roselle, Hibiscus sabdariffa, is a hibiscus plant. Served in the Sahel, Africa. In Sahel, it is sold on the street as a sugary herbal tea and sold in all the markets there. Teas marketed as berry-flavored often have roselle in them for the bright red coloring the dried flowers give a beverage.

Information
Other names: Roselle Petals
Translations: Jasmine Tea, Ledi Arbata, Roselle Ceai, Jasmine Tea, Roselle Trà, Roselle Herbata, Roselle चाय, Roselle Chá, Roselle чай, Roselle Τσάι, كركديه الشاي, Roselle 차, Teh Roselle, 玫瑰茄茶, Roselle té, Roselle תה, Борис Чај, ローゼル茶, Roselle Thé, Roselle Tee, Roselle Te, Roselle te, Roselle чай, Sheryn Tea, Roselle Чай


Physical Description

Colors: Bright red


Preparation and Use

To bring out the full juicey tart flavor, the calyces must be boiled. Steeping in freshly boiled water, as with real tea, won’t work. Some cooks say the ratio should be 1:4: one cup of calyces to four cups of water, for example. Others contend that a smaller proportion of calyces is fine, as the recipe below shows. It probably depends on the source of the roselle. The depth of color and the zip is a function of the Ph level. The following recipe produces about 1 liter of liquid.