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Hibiscus tea is an herbal tea made as an infusion from crimson or deep magenta-colored calyces of the roselle flower. It is consumed both hot and cold. It has a tart, cranberry-like flavor. In American soul food cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa and is commonly served in soul food restaurants and at African-American social events.
Herbal Tea 16 ct.
The roselle hibiscus used to make the tea likely originated in Africa. In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa.
In American soul food cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa and is commonly served in soul food restaurants and at African-American social events.
Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria.
Karkadé is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Sudan. In Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in central Cairo, many vendors and open-air cafés sell the drink.