Many people are familiar with the beautiful flowers of the hibiscus plant (Hibiscus Sabdariffa). It originated in North Africa and Southeast Asia but now grows in many tropical and subtropical climates. People around the world use various parts of the plant as food and medicine.
The part of the hibiscus plant that protects and supports the flower is called the calyx. The dried calyces are used to make hibiscus tea.
Other drinks made from the hibiscus plant include:
Hibiscus tea is categorized as a herbal tea. Herbal tea is made from a variety of plants, herbs, and spices. In many countries, herbal tea cannot be called “tea” since it does not come from the tea plant, Camellia sinensis.
Although not as popular as black and green teas, herbal tea sales continue to rise, in part due to their potential health benefits.
Historically, hibiscus tea has been used in African countries to decrease body temperature, treat heart disease, and sooth a sore throat. In Iran, hibiscus tea is used to treat high blood pressure.
Recent studies have looked at the possible role of hibiscus in the treatment of high blood pressure and high cholesterol.
A 2010 study published in the Journal of Nutrition found that consuming hibiscus tea lowered blood pressure in people at risk of high blood pressure and those with mildly high blood pressure.
Study participants consumed three 8-ounce servings of hibiscus tea or a placebo beverage daily for 6 weeks. Those who drank the hibiscus tea saw a significant reduction in their systolic blood pressure, compared to those who consumed the placebo drink.
A meta-analysis of studies published in 2015, found that drinking hibiscus tea significantly lowered both systolic and diastolic blood pressure. More studies are needed to confirm the results.
Research published in 2011 compared the results of consuming hibiscus versus black tea on cholesterol levels.
Ninety people with high blood pressure consumed either hibiscus or black tea twice a day for 15 days.
After 30 days, neither group had meaningful changes in their LDL or “bad” cholesterol levels. However, both groups had significant increases in their total and HDL or “good” cholesterol levels.
However, other studies have shown mixed results. A review published in 2013, found that drinking hibiscus tea did not significantly decrease cholesterol levels.
Other studies, including a 2014 review of a number of clinical trials, showed that consuming hibiscus tea or extract increased good cholesterol and decreased bad cholesterol and triglyceride levels.
Better quality studies are still needed to investigate the impact of hibiscus consumption on cholesterol levels.
Hibiscus tea is naturally calorie and caffeine-free. It can be served hot or iced. Because hibiscus tea is naturally tart, sugar or honey is often added as a sweetener, adding calories and carbohydrates.
The heart health benefits associated with hibiscus tea are believed to be due to compounds called anthocyanins, the same naturally occurring chemicals that give berries their color.
Hibiscus may be available in the following forms:
A 2013 review of studies reported that very high doses of hibiscus extract could potentially cause liver damage. The same review reported that hibiscus extract was shown to interact with hydrochlorothiazide (a diuretic) in animals and with acetaminophen in humans.
Individuals who drink herbal teas should be let their doctors know, as some herbs have the potential to interact with medications.
According to other sources, hibiscus consumption is not safe for people who take chloroquine, a medication for malaria. Hibiscus may decrease how well the medicine works in the body.
People with diabetes or on high blood pressure medications should monitor their blood sugar and blood pressure levels when consuming hibiscus. This is because it may decrease blood sugar or blood pressure levels.
Pregnant or breastfeeding women should not drink hibiscus tea.
Drinking hibiscus tea in moderation is generally considered safe. However, other products containing hibiscus are not regulated and may or may not contain what they claim. These include:
When you brew a cup of Hibiscus Tea, you’ll witness its rich red herbal goodness infusing into your cup almost instantly. This deep red hue is a unique characteristic of hibiscus, and it’s a trait that’s beneficial beyond tea. In fact, in the West Indies, this plant is used to color and flavor rum. It has a nice tangy taste, mildly fruity and lemony. We drink this tea hot or cold when we’re looking for cardiovascular support, or if we just want something delicious and refreshing.
There are several hundred species of hibiscus shrubs and trees, often peppered with beautiful flowers that can be white, pink, red, yellow or even purple. Hibiscus species are traditionally used as herbal medicine in India, Africa, Central America, China and the Caribbean for many different purposes. Red hibiscus (or Hibiscus rosa-sinensis in Latin) is said to be the flower of the Hindu Goddess Kali. She is known as the “dark mother” who represents time and death, a fierce mother with four arms who accepts hibiscus as a flower offering.
For tea, we rely on Hibiscus sabdariffa, a species known for striking white flowers with red centers, and use the calyces, which are red, pliable pods that appear after the flowers bloom. Some of our favorite hibiscuses come from Fair Trade certified farms in the fertile Nile Valley of Egypt, where farmers harvest bright red calyces for our tea. We also include blackberry leaf and lemongrass in our blend as subtly sweet compliments to the tart and tangy hibiscus.
In Mexican restaurants, you may have had it in a beverage called Agua de Jamaica, which is a tart and fruity hibiscus punch with zesty ginger, cinnamon or lime. Hibiscus calyces can also be made into jam, syrup, wine cider or even a herbal margarita. The tender leaves and stalks are sometimes eaten as a salad or in curry seasoning.
Even if you don’t live in a tropical paradise, you can try to create one by growing hibiscus. It’s native to India and the North African region, but it can be grown in areas that get a warm and wet summer or in temperate climates like California. In colder places, you’ll want to start the seeds indoors, away from potential frost. Once the cold weather has passed you can transplant them outdoors. Hibiscus shrubs like water, and you’ll know the herbal medicine is almost ready to be harvested once the flowers appear. A little over a week after the flowers bloom you’ll notice flexible red calyces appearing. Pick them regularly, and use them fresh or dry them to enjoy throughout the year.
Hibiscus tea is as potent as its rich crimson color. We hope you’ll now see this refreshing red beverage as more than just a sweet and colorful treat. Whether you’re looking to support your cardiovascular system or just cool down, Hibiscus Tea can help.