The use of hibiscus tea perhaps started in ancient Egypt. In the Arab world it is known as karkady or karkade. Made from the flowers of Hibiscus sabdariffa, this drink is served in homes and restaurants, particularly in Egypt.

The reason for the wide acceptance of this tangy and tasty potion could be the several medicinal properties of the hibiscus flowers. They are rich in vitamin C; good for colds, help to increase appetite, have laxative and diuretic effect, improve circulation and help in reducing cholesterol.

Hibiscus tea is a refreshment that can be taken anytime, either hot or cold. It can be made from fresh or dried petals or calyx. There are a number of recipes for making it. Some are simple and others more complicated. Normally, spices like cinnamon are added.

A simple method to make the brew is to pour one cup of boiling water over half a calyx or 1-2 table spoons of petals, keep covered and strain after 5-10 minutes. If you so desire, sweeten to taste. Add honey, lemon, orange peel or juice if you like. For a fruity punch, blend with dried fruits.

Hibiscus can be mixed with regular tea also.

Often, a recipe can be improvised or a new one found. Possibly the simplest, though time consuming, is the Sudanese method. Dried hibiscus flowers are soaked in water for two days and strained and no boiling is involved.

Getting the raw material should be no problem. They are available in several natural food stores. Organically grown products are the best when available and fresh, clean Hibiscus leaves are preferred. Alternatively, hibiscus tea bags are available in sachets and boxes in stores.