What’s in a drink? A roselle by any other name would still taste as sweet.
In honor of National Iced Tea Day, here’s a little backstory to the main ingredient of my favorite iced tea, agua de Jamaica AKA hibiscus iced tea.
From vibrant red petals to a tart, refreshing flavor, hibiscus tea is more than just a beautiful beverage, it’s a story steeped in history and shared across continents. Known for its bold color and bold benefits, hibiscus tea (also called roselle or sour tea depending on where you are) has traveled through centuries, cultures, and ceremonies, making it one of the world’s most beloved herbal infusions.
A Flower Rooted in History
Fun fact: there are about 300 species of hibiscus. Hibiscus sabdariffa is the species most commonly used for tea and other culinary purposes, and is is believed to have originated in North Africa and Southeast Asia. In ancient Egypt, hibiscus was brewed as a cooling drink called karkadé—prized by Pharaohs for its supposed ability to reduce fever and heat. Egyptians sipped it during feasts and ceremonial gatherings, and its presence was so culturally embedded that it became a traditional offering at weddings.
In Ayurveda and traditional Chinese medicine, hibiscus has long been used to support heart health, reduce body heat, and promote digestion. Its deep crimson hue and sour tang were symbolic of purification and vitality.
Global Traditions and Regional Variations
Today, hibiscus tea remains an essential beverage in many countries, each with its unique twist:
- Mexico & Latin America: Known as agua de jamaica, hibiscus is a staple in Mexican households and street food culture. Brewed with cinnamon and sugar, it’s served chilled as a thirst-quenching agua fresca. The tea often accompanies tamales and tacos, adding a tangy contrast to savory meals.
- West Africa: Called bissap in Senegal and zobo in Nigeria, hibiscus is part of daily life and celebration. Often infused with ginger, cloves, or mint, it’s served at weddings, festivals, and even used as a natural remedy for high blood pressure and digestive ailments.
- Middle East & North Africa: Karkadé remains a popular drink in Egypt and Sudan, enjoyed both hot and cold. It’s often served to guests as a gesture of hospitality and is frequently associated with Ramadan and holiday gatherings.
- Caribbean: In Jamaica and throughout the Caribbean, hibiscus tea is part of the Christmas tradition, where it’s often steeped with rum, spices like allspice and nutmeg, and left to ferment slightly for a celebratory punch.
- United States & Europe: Hibiscus has made its way into everything from high-end tea blends to wellness lattes. With growing awareness of its antioxidant properties and vitamin C content, hibiscus is a favorite among health-conscious consumers and herbalists.
More Than Just a Pretty Brew
Modern research supports many of the traditional uses of hibiscus tea. Studies suggest it may help manage blood pressure, support heart health, and aid digestion. Its naturally caffeine-free nature also makes it an appealing option for those looking to reduce stimulant intake.
Beyond its wellness perks, hibiscus has become a muse in culinary innovation—from hibiscus syrups and glazes to cocktail infusions and sorbets. Its floral-tart profile and vivid color inspire chefs and home cooks alike.
Bringing Hibiscus to Your Kitchen
Whether you’re steeping it traditionally or experimenting with modern flavors, hibiscus tea offers a world of history in every cup. Try it hot with honey and cinnamon, cold with citrus and mint, or mixed into sparkling water for a botanical soda alternative.
Here’s my agua de Jamaica recipe:
Agua de Jamaica
Ingredients
- 6 cups water
- 2 cups dried hibiscus flowers
- 1/2 cup chopped piloncilo
- 1 stick cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves or 2-3 whole cloves
Instructions
- In a medium saucepan, bring 4 cups of the water to a boil. Once boiling, remove from heat.
- Add the dried hibiscus petals and spices to the hot water. Stir, cover, and let steep for about 15 minutes. The longer you steep the tea, the stronger it will become.
- Strain the mixture through a fine mesh sieve into a pitcher, discarding the hibiscus petals. Add the piloncilo to the warm concentrate and stir until fully dissolved.
- Add the remaining 2 cups of cold water to the pitcher to dilute the concentrate. Taste and adjust the sweetness or tartness to your preference. Chill in the fridge for at least 30 minutes. For best results, chill overnight
- Pour over ice and garnish with a lime wedge or mint sprig if desired. Enjoy immediately!
