Hibiscus tea is an herbal tea made as an infusion, color (sepals) of Roselle (Hibiscus sabdariffa) flowers. Consumed as hot and cold.
It has a blueberry flavor, and sugar is often added to sweeten it. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan a white hibiscus flower is favored for its bitter taste and is usually served to guests.
Hibiscus tea contains 15-30% organic acids, including citric acid, malic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, which give it its characteristic deep color red.
Roselle drink is sometimes called (a name for the flower) or rosella (Australia); sorrel in Jamaica, Belize, Barbados and Trinidad and Tobago; red sorrel in the wider Caribbean; and Agua de Jamaica or simply Jamaica to the United States, Mexico, and Central America.