Hibiscus Rosehip Tea
Karkadeh (كركديه)
A crimson, tart hibiscus and rosehip infusion: cranberry-bright, fruity and best with a little sweetness.
Hibiscus rosehip tea blends the dried calyces of Hibiscus sabdariffa, the fleshy cups that give karkade its ruby color, with dried rosehips. It is tart, fruity and bright. Steeped hot at 100°C for five to ten minutes, or cold for hours.
Sensory profile
You should taste
How it unfolds
Where it sits
Published as caffeine-free. Botanical infusions carry no caffeine unless blended with tea or coffee.
Related gear
| Brewing method | Teapot |
|---|---|
| Brew ratio | 1:48 |
| Dose & yield | 5g → 240g |
| Grind size | Cut calyces and hips |
| Water temperature | 212°F / 100°C |
| Target brew time | 5:00-10:00 |
| Serving | 8 oz cup (240ml) |
What you need
- 5 g dried botanicals, whole or cut
- 240 g filtered water at 100°C
- Honey or lemon to finish, optional and added after tasting
Required gear
Step-by-step protocol
- 0:00Warm the pot with hot water and pour it away, so the brewing water does not lose heat to cold ceramic.
- 0:10Add 5 g of leaf to the pot or basket, leaving room for it to open.
- 0:20Pour 240 g of water at 100°C over the leaf and cover. Start the timer.
- 7:50Remove the leaf or decant completely. Leaf left in the pot keeps extracting and turns the last cup bitter.
What it may be good for
Strain the hips
Rosehips have fine hairs around their seeds that can irritate the mouth. Strain the tea through a fine strainer or choose cut, hulled hips.
What to watch out for
- Herbal drinks are not automatically right for everyone. If you are pregnant or nursing, take regular medication, or have a medical condition, check with your doctor or pharmacist before drinking an herbal tea regularly.
Hibiscus rosehip tea blends the dried calyces of Hibiscus sabdariffa, the fleshy cups that give karkade its ruby color, with dried rosehips. It is tart, fruity and bright. Steeped hot at 100°C for five to ten minutes, or cold for hours.
Origin & Story
Hibiscus tea is a color before it is a flavor: a deep, clear crimson that few other infusions match. What gets steeped is not the petals but the calyces, the fleshy cups that wrap the flower bud of Hibiscus sabdariffa, also called roselle.
The drink travels under many names. It is karkade in Egypt and Sudan, where it is served at weddings, and the earliest recorded brewing of hibiscus is placed there. It is bissap in West Africa, sorrel in the Caribbean and agua de jamaica in Mexico, and each place has its own habits: citrus and sugar in Mexico, ginger and mint in West Africa. Hibiscus spread around the world in the seventeenth and eighteenth centuries and took on the flavor of every kitchen it reached.
Rosehips are the fruit of the rose, the red-orange hips left when the petals fall. They add a fruity, slightly sweet depth that rounds off the sharp edge of hibiscus. Chile is a main source of rosehips, where the sweet briar rose, Rosa rubiginosa, arrived from Europe early in the twentieth century and spread across the cold Patagonian land. Most commercial hips are cut and hulled, because the seeds carry fine hairs that irritate the mouth and throat.
Brew it hot with boiling water and five to ten minutes for the full tartness, or cold, with cold water in the refrigerator for eight to twelve hours, for a smoother, more floral drink with less of the sharpness. Hibiscus is naturally tart and takes sweetener well: honey, a little sugar or a slice of orange all work.
Steep 5 g of hibiscus rosehip in 240 ml of water at 100°C for five to ten minutes, strain, and sweeten to taste.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 50/100 |
| Acidity | 90/100 |
| Bitterness | 15/100 |
| Body | 50/100 |
| Aroma | 85/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Hibiscus Rosehip Tea?
Hibiscus Rosehip Tea is naturally caffeine-free, so one serving, 8 oz cup (240ml), contains no measurable caffeine.
What temperature should I use for Hibiscus Rosehip Tea?
Target 100°C (212°F).
How long should Hibiscus Rosehip Tea be extracted?
Timing: 5:00-10:00. Method: Teapot. Ratio: 20g per Liter of water (5 g in 240 ml). Grind or leaf format: Cut calyces and hips.
What is the difference between hibiscus petals and calyces?
Hibiscus tea is made from the calyces, the fleshy cups around the flower bud, not from the petals. The calyces give the deep red color and the tart, cranberry-like taste.
Can I cold brew hibiscus rosehip tea?
Yes. Use about 2 to 3 tablespoons in 750 ml of cold water and refrigerate for 8 to 12 hours. Cold brewing gives a smoother, more floral drink with less of the sharp tartness of a hot brew.
Who should avoid Hibiscus Rosehip Tea?
Herbal drinks are not automatically right for everyone. If you are pregnant or nursing, take regular medication, or have a medical condition, check with your doctor or pharmacist before drinking an herbal tea regularly. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Borosilicate Glass Teapot with Infuser
In this recipe: Teapot with room for the leaf to open
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