Hibiscus tea

Hibiscus teais aherbal teamade as aninfusionfrom crimson or deep magenta-colored calyces (sepals) of theroselle(Hibiscus sabdariffa) flower. It is consumed both hot and cold and has a tart,cranberry-like flavor.
The roselle hibiscus used to make the tea likely originated in Africa.In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular inWest Africaand parts ofCentral Africa. InSenegal,bissapis known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria.
Karkadé(Arabic:كَركَديهkarkadīhpronounced[kɑrkæˈdiːh]) is served hot or chilled with ice. It is consumed in some parts ofNorth Africa, especially inEgyptandSudan.In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in centralCairo, many vendors and open-air cafés sell the drink.
In Sudan, people use hibiscus tea, or karkadé, in folk medicine to treat many health conditions.  Pharmaceutical researchers who have studied specimens from Sudan have suggested that its efficacy may relate to itsanthocynanins, chemicals that can boost immune responses and combat inflammation,diabetes, cancer, and viral infections.
Agua de flor de Jamaica, also calledagua de Jamaicaandrosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several commonaguas frescas, which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and otheraguas frescasare commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping thecalycesin boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served withfruitcakeorsweet potatopudding.
InPanama, both the flowers and the drink are calledsaril(a derivative of the English wordsorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar,clove,cinnamon, andnutmeg. It is traditionally drunk aroundChristmasandChinese New Year. This diverges from Mexico and Central America and is much more in line with the Caribbean, due to the strongWest Indianinfluence in Panamanian culture; especially inPanama Cityand most of Panama's Caribbean coast.
In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. TheCaribbean Development Company, aTrinidad and Tobagobrewery, produces a SorrelShandyin which the tea is combined with beer.
In Americansoul foodcuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa.Such red drinks, now usually carbonated soft drinks, are commonly served in soul food restaurants and atAfrican-Americansocial events.
InThailand, most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside most schools and in local markets. It is less commonly made into awine. It is sometimes combined withChinese tealeaves, in the ratio of 4:1 by weight (1⁄5Chinese tea). The beverage is consumed inMalaysia,CambodiaandIndonesiaas well.
InItaly, hibiscus tea, known ascarcadèorkarkadè(from the Arabic wordكَرْكَديه[karkaˈdiːh]), is usually consumed hot, often with the addition of sugar andlemon juiceor orange slices. First introduced fromEritrea, it was widely used as ateasubstitute when the country was hit bytrade sanctionsfor itsinvasion of Abyssinia. In other European countries, it is often used as an ingredient in mixed herbal tea  (especially withmalvaflowers orrose hipsin the mix, to enhance colouring), and as such, it is more commonly used than recognized.
Reviews have concluded that hibiscus tea consumption appears to modestly lower blood pressure in people withhigh blood pressure.Hibiscus tea was generally well tolerated, and did notadversely affectliver or kidney function at lower doses, but may behepatotoxicat high doses.