Hibiscus tea is a vibrant, deep red infusion made by steeping dried hibiscus calyces in hot water. It has a bold, tart flavour reminiscent of cranberries or sour cherries, with a refreshing acidity that works well both hot and iced. It’s naturally caffeine-free.
The drink goes by many names around the world — agua de jamaica in Mexico, karkadé in Egypt, bissap in West Africa, sorrel in the Caribbean — reflecting its popularity across tropical regions. In each tradition, it’s often sweetened and sometimes spiced with ginger, cinnamon, or cloves.
Hibiscus tea has grown in popularity in Australia as part of the broader interest in caffeine-free and botanical beverages. It’s widely available as loose-leaf dried hibiscus or in tea bags, and its striking colour makes it a popular base for iced teas, cocktails, and mocktails.
How it's made
Nutrition (per 100g)
8 fl oz is about 237 g.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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