Hibiscus flowers (also known as Roselle) contain Vitamin C and antioxidants.

They are used as a mild medicinal tea in many cultures and are grown locally in Hong Kong. I bought mine in Tai Po village. They have the most amazing colour and a nice tart flavour that goes with ginger and lemon very well. Sweetened when cooled with some raw honey and you have a fun colour, nutrient rich and immune boosting tea the kids and adults alike cannot help but like.

 

Ingredients

Dried Hibiscus flowers

1 knuckle of ginger- skin on finely sliced

Half a lemon cut into quartres

1 tbs Raw honey (added to the cup when drink is cooled slightly to avoid scalding)

Hot Water

Add all the ingredients except honey to teapot. Add hot water and allow to steep for at least 5 minutes- watch the colour change!