Harvest time: November, 2025
Origin: Nigeria
Picking Method: Manual

Hibiscus from Nigeria is known for its pronounced sour freshness and intense, deep ruby red color. It is grown in warm, sunny areas where the plant naturally develops a high concentration of anthocyanins, responsible for its bright color and strong antioxidant effect.

Hand-picked and grown without pesticides, this hibiscus retains firm, fleshy calyxes that provide a rich, full-bodied flavor. It is precisely because of this prominence that it is often chosen by bartenders and producers of natural juices, because the color remains stable even in cold drinks.

The aroma is fresh, lively and distinctly acidic, making it ideal for iced teas, cocktails, kombucha and refreshing summer drinks.

Like other varieties of hibiscus, it is rich in vitamin C, minerals and polyphenols, and is traditionally used in West Africa to prepare a drink of oats, known for its revitalizing properties.

Today, hibiscus is popular for its positive effects because it regulates and reduces high blood pressure.

Preparation: Pour 4-5 grams with 200 ml of water at a temperature of 95 °C. Leave for 5 minutes and strain. Leave the second pouring for 8 minutes.

Number of overflows: 2

Cold brew

• Quantity: 10 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let stand for 15 minutes, and then refrigerate for 9–10 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.