How to make hibiscus tea, properly

There is a difference between a hibiscus tea brewed in haste and one brewed with attention. Here is how we make it at the bench.

Hibiscus is unforgiving of inattention. Pushed too hot or too long, the calyces release a sharp astringency that masks the bright fruit notes underneath. Brewed correctly, the cup is a clear ruby red with a flavour somewhere between cranberry and pomegranate.

Start with whole calyces, not crushed petals. Use one heaped teaspoon per cup, more if you want a deeper brew. Bring the water just off the boil, around ninety five degrees. Pour over the calyces in a glass or ceramic pot, never metal.

Steep for five minutes for a balanced cup, seven for a stronger one. Strain promptly. Hibiscus continues to extract after steeping, so leaving leaves in the cup will turn it sharp within a few minutes.

Iced, the same brew is exceptional. Make a double-strength steep, strain, chill, pour over ice with a sprig of mint and a slice of orange.