Roselle Tea (Hibiscus Sabdariffa)

1. Definition & Processing Roselle, also known as Hibiscus, is a caffeine‑free herbal fruit‑flower infusion. It is made from dried fleshy calyces of Hibiscus sabdariffa through harvesting, sorting and drying. Non‑fermented with no artificial additives. Rich natural anthocyanins give brilliant ruby‑red liquor. Available in whole calyx, cut pieces and broken fannings for loose sale, blending and tea‑bag raw material。

2. Raw Material and Characteristics‑Raw Material: Dried fleshy calyces of Hibiscus sabdariffa, core and impurities removed. ‑ Appearance: Whole calyces show purple‑red to deep magenta colour with thick lobes. Broken grade is reddish‑purple fragments. ‑ Cup profile: Bright ruby‑red / wine‑red infusion. Aroma: fresh fruity‑sour with subtle floral‑herbal note. Taste: prominent bright tart‑sour, refreshing herbal character. Usually sweetened with honey or sugar. Caffeine‑free.

3. Flavor & Properties ‑ Rich in anthocyanins and vitamin C, zero caffeine. Excellent for both hot‑brew and cold‑brew; cold‑brew delivers milder, smoother taste. Very popular worldwide as cooling herbal drink. ‑ Naturally high acidity, seldom drunk neat. Widely blended with fruits, herbs and black tea. ‑ Storage requirement: air‑tight, dark, cool and dry environment to prevent moisture‑induced colour fading.

4. Application Scenarios ‑ Whole roselle calyces: loose‑leaf retail, gift set, hot & iced drinking. ‑ Cut / broken roselle: raw material for tea‑bags, fruit‑herbal blending, ready‑to‑drink beverage, syrup and jam production. ‑ Target markets: global herbal‑tea markets, high demand in Europe, Middle East, Africa and Southeast Asia.

5. Brewing Recommendation‑Water temperature: 85‑95℃ for hot brew; room‑temperature water for cold‑brew. ‑ Tea‑water ratio: 2‑4g per 250ml. Shorten steeping time for broken grades. ‑ Steeping time: 3‑5 minutes hot brew; 6‑10 hours refrigerated for cold‑brew. Sweeten with sugar or honey to taste. ‑ Storage: Keep sealed, away from light, moisture and foreign odors.