Hibiscus Tea

Western style (mug/pot)

2-3 g per 250 ml.

95-100 degC water

5-7 minutes, covered; strain

Re-steep: once; add 2-3 minutes

Gongfu style (optional/unorthodox):

7 to 10 g per 100-120 ml.

95 degC water

The first infusion should be 10-15 sec; gradually increase to 5-6 rounds (spice-dense):

Iced / cold brew

5-8 g/L cold filtered water.

Refrigerate 6-8 hrs; strain - naturally sweet & clean.

100% Hibiscus, dried roselle calyces, organically grown in Egypt.

Hibiscus and cardiovascular research: Hibiscus beverages have been examined in human studies looking at blood pressure and other cardiovascular markers. Some studies have reported changes in these measures, although results vary and this research should not be interpreted as a guaranteed outcome from drinking Hibiscus Tea. Oxford Academic Europe PMC

Naturally occurring plant compounds: Roselle calyces naturally contain polyphenols and anthocyanins, including pigments responsible for Hibiscus Tea’s distinctive deep red colour. These compounds have also been the subject of ongoing nutritional and botanical research.

Research context: One small double-blind study involving 65 adults examined regular hibiscus beverage consumption over six weeks and recorded changes in blood pressure measurements compared with placebo. This is provided as research context only and should not be taken as a claim that Tea Life Hibiscus Tea will produce the same result. Europe PMC

Hibiscus is naturally tart and acidic. Adjust the strength or steeping time to suit your preference. If you have specific dietary, wellness or individual health considerations, seek appropriate professional advice before use.