Hibiscus tea, drink from Nigeria: what it is and how it is eaten

Hibiscus tea is a bright red or deep purple drink made by steeping the dried calyces of the roselle flower. It is enjoyed both hot and cold in many parts of Africa, the Americas, the Caribbean, and Southeast Asia. The drink is known for its sharp, fruity taste, similar to cranberry, and is often sweetened or flavored with spices or citrus.

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Made from the dried calyces of the roselle flower
Known for its bright red color and tart, fruity taste
Served hot or cold, often sweetened or spiced
Popular in Africa, the Caribbean, and Latin America
Called 'zobo', 'sobolo', 'karkade', and 'agua de jamaica' in different regions

What is Hibiscus tea?

Hibiscus tea is made by soaking the dried, colorful outer parts of the roselle flower in water. The resulting drink has a vivid red or purple color and a tangy, fruity flavor that brings to mind cranberry or grape juice. It is often sweetened and may be spiced with ginger or clove, or flavored with citrus or mint. The drink can be served either hot or chilled, depending on local custom. Its striking color comes from natural pigments called anthocyanins found in the flower.

Where does Hibiscus tea come from?

The roselle plant, used for hibiscus tea, was first cultivated in West Africa, where it was valued for both its seeds and its bright calyces. From there, the drink spread to other regions, including North Africa, the Americas, and Southeast Asia. In Mexico and the Caribbean, enslaved Africans introduced the plant and the custom of making this drink. Over time, hibiscus tea became a familiar refreshment in markets and homes across several continents.

How is Hibiscus tea made?

To make hibiscus tea, dried roselle calyces are steeped in water until the liquid turns a deep red. Sugar is often added to balance the tartness, and in many places, ginger, clove, or citrus peel are simmered with the flowers for extra flavor. The mixture is strained to remove solids, and the drink can be poured over ice or served warm. In some regions, mint or orange essence is added just before serving.

Homemade sorrel drink. Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons

A glass of Agua de Jamaica (Cold Hibiscus Tea) in a restaurant in Cuernavaca, Mexico, December 2006. Photo: Meutia Chaerani / Indradi Soemardjan http://www.indrani.net, CC BY 2.5, via Wikimedia Commons

How and when is Hibiscus tea eaten?

Hibiscus tea is enjoyed throughout the day as a cooling refreshment or a warming drink, depending on the weather and local tradition. In West Africa and the Caribbean, it is commonly served cold, sometimes with mint or spices. In North Africa and parts of Europe, it is often sipped hot, sometimes sweetened and brightened with lemon or orange. The drink is popular at gatherings and celebrations, and in some cultures, it is part of wedding toasts or holiday meals.

Kinds of Hibiscus tea

The drink goes by many names and takes on different flavors in each region. In Nigeria, 'zobo' is made with ginger and clove; in Ghana, 'sobolo' may include orange essence. Mexico's 'agua de jamaica' is a chilled, sweetened version, while in Egypt and Sudan, 'karkade' is a traditional hot beverage. In Jamaica, a spiced version is a Christmas tradition. Southeast Asian versions are often heavily sweetened and served over ice.

What Hibiscus tea means

Hibiscus tea holds a special place in several cultures. In Egypt and Sudan, it is a traditional drink for wedding celebrations and is sold by street vendors and cafés. In Jamaica, it is part of Christmas festivities. In the Americas, it is linked to African heritage and is one of the 'red drinks' in soul food traditions. The drink's vivid color and tart taste have made it a symbol of hospitality and celebration in many places.

Questions people ask about Hibiscus tea

What is hibiscus tea made from?

Hibiscus tea is prepared by steeping the dried calyces of the roselle flower in water. It is often sweetened and sometimes flavored with spices like ginger or clove, or with citrus.

Where does hibiscus tea come from?

The drink has its roots in West Africa, where the roselle plant was first cultivated. It later spread to North Africa, the Americas, the Caribbean, and Southeast Asia.

What does hibiscus tea taste like?

It has a sharp, fruity flavor that is often compared to cranberry or grape juice. The taste is usually balanced with sugar and sometimes enhanced with spices or citrus.

How is hibiscus tea usually served?

Depending on the region, hibiscus tea can be served hot or cold. In some countries, it is a chilled, sweetened drink, while in others, it is enjoyed warm, sometimes with added lemon or orange.

Are there different names for hibiscus tea?

Yes, it is called zobo in Nigeria, sobolo in Ghana, karkade in Egypt and Sudan, agua de jamaica in Mexico, and sorrel in Jamaica.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Hibiscus tea", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Hibiscus tea