The Taster
One ingredient. That is the whole list.
Whole dried hibiscus flowers and nothing else. No sugar, no flavouring, no colouring, no caffeine. The part you brew is the calyx, the deep red cup that holds the flower, and we keep it whole.
How to brew it.
Hot: 1 tablespoon per cup, boiling water, 5 to 7 minutes.
Iced: about 1 oz per quart. Steep, sweeten, pour over ice.
Cold brew: overnight in the fridge, then strain.
From African farms to your cup.
Grown on farms in Africa, picked by hand and dried in the sun. You may know it as zobo, bissap, sorrel, flor de Jamaica or karkade. Same flower.
So many ways.
Swipe through.
Common questions.
If yours is not here, ask us.
What does it taste like?
Tart and fruity, a lot like cranberry. A little honey or sugar rounds it out.
Does it have caffeine?
No. Hibiscus has no caffeine, so you can drink it at any hour.
How much do I use?
About 1 tablespoon per cup of boiling water, steeped 5 to 7 minutes. For a cold jug, about 1 oz per quart.
How do I store it?
Keep the pouch zipped, somewhere cool, dry and out of the sun.
