Hibiscus Ginger

Ruby-red, tart, and warm with a snap of ginger: this is the cup that wakes up a gray afternoon. Hibiscus, the tart red flower behind Mexican hibiscus water (agua de Jamaica) and West African bissap, brews a deep crimson, cranberry-bright infusion, and the ginger gives it a spicy heat. Drink it hot for a cozy cup, or brew it strong and pour it over ice for a tart, thirst-quenching red tea. A spoonful of honey rounds the tartness if you like it sweeter.

Hibiscus is boldly tart, close to cranberry, and some first-timers find it sharp on its own. The ginger is the balance here, adding warmth and a little bite that keeps the cup from reading as only sour. For a softer glass, steep it a touch weaker or stir in honey. The color alone, a deep jewel red, makes it a striking pour hot or over ice.

Two ingredients: hibiscus flowers and ginger. Caffeine-free, no sugar, no preservatives, and vegan. Packed fresh to keep the tartness bright and the ginger lively.

How do I brew it?
Use one teaspoon per eight ounces of water. Heat fresh filtered water to around 200°F, pour it over the blend, and steep for five minutes for the best flavor. Use fresh leaves each time you brew. For iced tea, brew it double-strength and pour over ice.

Why is it so tart, and how do I balance it?
Hibiscus is naturally cranberry-tart, so a strong or long brew reads sharp. To soften it, steep a little weaker, add a spoonful of honey, or lean on the ginger warmth by serving it hot. Over ice with honey, that same tartness turns refreshing rather than sour.

How do I make it iced?
This blend loves the cold. Brew it double-strength, since ice dilutes it, then pour over a full glass of ice. Sweeten with honey and add a squeeze of lime for a bright, jewel-red cup in the style of a classic hibiscus cooler.

Does it have caffeine?
No. It is a caffeine-free blend of hibiscus flowers and ginger, with no black or green tea, so it suits an evening cup or an all-day iced pitcher.