Hibiscus High Tea

$7.00

HERBAL TEA | CAFFEINE FREE | TART & CITRUSY

Put this in a glass pitcher and someone will ask what it is before they taste it because it's beautifully red. To balance the tartness of the hibiscus, we've blended in copious amounts of orange and lemon peel for a citrus balance. It's the most delicious way we know to drink hibiscus. Caffeine free means the answer to one more glass is always yes.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

hibiscus, orange peel, rosehips, lemon peel, all natural orange extract

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“The world can buzz on the other side of the rim.
In here, it’s just the tea.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

People come in asking for hibiscus tea, and they aren't always sure what they mean by it. So we put two things in front of them, the straight hibiscus petals and this blend, and let them decide. More often than not they leave with this one, because there is more going on in it than in the petals alone. First time buyers come back for the biggest bag we carry.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Herbal blends need the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Hibiscus Cucumber Tea

Pinky Blossom Margarita

Serves 1

A hibiscus tea syrup sweetened with Indian jaggery, shaken with fresh lime and tequila for a vibrant, floral margarita.

Ingredients

  • 5 tsp Hibiscus High Tea
  • 1½ cups water
  • ¼ cup Indian jaggery
  • 4 tsp fresh lime juice
  • 3 oz tequila of your choice

Instructions

  1. In a small saucepan, bring the water to a boil. Stir in the jaggery until dissolved and remove from the heat.
  2. Add the tea and steep for 5 minutes.
  3. Let stand for another 5 minutes, then strain the tea liquid into a separate container.
  4. Make the cocktail: mix half of the tea syrup with the lime juice and tequila, then chill in the fridge for an hour.
  5. Once cooled, serve in a margarita glass over ice and garnish with a lime slice.

Download the printable recipe card (PDF)