Herbal · Kordofan, Sudan, and Senegal
Hibiscus
Caffeine-free
You do not steep the flower but the fleshy red part left behind when it falls: a deep red infusion, tart and refreshing.
Recipe
- Temperature
- 100 °C · 212 °F
- Plants
- 2.5 g
- Water
- 250 ml
- First steep
- 5:00
- Each next steep
- +1:00
- Steeps
- 2
Suggested starting point.
Time this brew with Pekoe
Aroma notes
cranberry · red plum · citrus peel
Tasting notes
tart · bright · refreshing
Making
Planting 
Harvesting 
Drying 
Sorting
Origins
- El Obeid, North Kordofan · Where the plant comes from
- Dakar · Drunk here
Lore
This hibiscus has been grown in Sudan for thousands of years, first for its seeds, then its leaves, and only later for the red part that is dried and steeped. It is called karkadé in Egypt and Sudan, and bissap in Senegal. It is drunk hot in winter and iced in summer, and it is one of the few tisanes you recognize by its color before you taste it.
