Hibiscus Tea Basics

Iced Roselle L.jpg

Carolyn L.H. Furr
May 23, 2018

Steep Hot or Cold Brew.

Cold Brew

Perfectly cold brewed Hibiscus iced tea couldn't be much simpler to make. With the blazing days of summer coming this refreshingly tangy infusion should have a permanent place in your fridge. Hibiscus tea has a cooling effect and can take your body temperature down a few notches so you can cool off and rehydrate. Cold brewing hibiscus can take some of the bitterness out of the equation so your tea is tart without the biting acidity. Let’s go over a few easy essentials to enjoying a healthy, caffeine free refreshment that’s literally, no sweat!

iced hibiscus.jpg

Here’s what you’ll need:

  • 3 Quart Container
  • Mesh Strainer
  • 3 Quart Pitcher


  • 3 Quarts - Cold Filtered or Spring Water
  • ¾ cup (1 oz) - Dried Hibiscus (Roselle)

Start by placing 1 ounce of dried, loose-leaf Hibiscus (Roselle) in a 3 quart container. Pour 3 quarts of cold filtered or spring water over dried hibiscus and give it a good stir. Place container in the fridge and chill for at least 8 hours. After 8 to 12 hours in the fridge, you can strain your infusion into an empty 3 quart pitcher and discard the solids. Now you have 3 perfect quarts of delicious hydration to enjoy at your leisure!


Steep Hot

Steeping an amazing cup of tart hibiscus tea is pretty darn easy. All you need to know is how potent you'd like your brew. Steep it too long and you may have a permanent pucker. On the flip side, if you don't use enough hibiscus or if it doesn't steep long enough it may leave your wanting tastebuds disappointed. We're shooting for the Goldilocks Zone, where the result is a brilliant garnet infusion that's not too tart and anything but bland.... Zang! So let's take the mystery out of brewing this delicious, caffeine-free herbal infusion, that's as gorgeous as it is good for you. In a few simple steps you'll be on your way to steeping the perfect cup of hibiscus tea!

Here’s what you’ll need:

  • Tea Kettle
  • Tea Pot
  • Mesh Strainer
  • Teacup or Mug


  • 8 oz - Cold Filtered or Spring Water
  • 1 tbsp (2 grams) - Dried Hibiscus (Roselle)

Start with 8 ounces of cold filtered or spring water. Bring water to a rolling boil, turn off and let cool for a moment. Place 1 tablespoon (or 2 grams) of dried, loose-leaf Hibiscus (Roselle) in teapot or french press. Pour hot water over Hibiscus. Steep for 4 to 7 minutes. Pour over a mesh strainer into a mug. Enjoy!

Stay tuned for our next in The Roselle Series... Hibiscus Jalapeño Margaritas!


Comments (1)

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