Roselle (krachiap), the hibiscus calyx, gives one of the boldest cups in the range — a deep crimson infusion that is popular chilled throughout Thailand.
Taste & aroma
Sharply tart and fruity, closer to cranberry or sour cherry than to a floral tea, with a lingering brightness. The tartness is natural to the flower; a little honey or sugar balances it beautifully. If it comes out too sharp, see why roselle tea turns sour.
How to serve
Steep 5–8 minutes. Sweeten while the tea is still hot so it dissolves properly, then serve hot or pour over ice. Roselle also makes an excellent base for iced tea by the jug. For the Thai version, see nam krachiap, Thai roselle tea.
- Hot: 2–3 calyces per mug, or about 10g per litre, in water just off the boil; steep 5–8 minutes
- Market-stall concentrate: 20g per litre, simmered 10 minutes; sweeten while hot, then dilute over ice
- Cold brew: 5g per 500ml of cold water, 8–12 hours in the fridge
Naturally caffeine-free, so it can be enjoyed at any hour. Store in a sealed container, away from heat and direct sunlight.
Ingredients
Dried roselle (hibiscus) flowers. Nothing else — no additives, flavourings, sweeteners or preservatives.
Allergens: this is a single-botanical product and none of the 14 allergens that must be declared under UK and EU food law are used as ingredients. If you have a severe allergy, or are sensitive to sulphites, please email service@teasofthailand.com before ordering and we will confirm the details for your batch.
