Geographical and Climatic Advantages:
Yunnan is China’s largest roselle cultivation area, with Lincang City as its core. The region features a subtropical climate, boasting abundant sunlight and significant temperature differences between day and night. The roselle grown here exhibits vivid color and high anthocyanin content, serving as the primary source of raw materials for high-end roselle tea. Roselle Tea is a beverage made from the dried calyces of Roselle (Hibiscus sabdariffa). It has become a popular herbal tea in summer, thanks to its bright crimson and translucent liquor after brewing, sweet-tart taste, as well as unique flavor and practical value.
1. Production Process
The production of Roselle Tea focuses on locking in flavor through drying, mainly consisting of two steps:
Harvesting: Roselle calyces are hand-picked when fully ripe (plump in shape and deep red in color). Petals and seeds are removed, leaving only the calyces for processing.
Drying: Traditionally, “sun drying” is used – the calyces are sun-dried continuously for 3-5 days until their moisture content drops below 12%. Modern production mostly uses drying equipment, with the temperature maintained at 50-60℃, which better preserves the anthocyanins and aroma of the calyces.
2. Brewing Methods
Basic Brewing (Hot Serving)
Take 5-8 grams of dried calyces (about 3-5 pieces) and brew them with hot water at 80-85℃. Avoid boiling water to prevent nutrient loss. Let it steep for 5 minutes before drinking. The liquor presents a bright magenta color and has a tart taste. You can add 1-2 pieces of rock sugar or a small amount of honey to taste.
Creative Brewing (Cold Serving)
Brew the tea according to the basic ratio first, then cool it to room temperature. Add ice cubes and a slice of lemon, or mix it with sparkling water to make “Roselle Sparkling Drink” – it is sweet, tart and refreshing, ideal for relieving summer heat. Alternatively, simmer the dried calyces with apple slices and dried hawthorn to make sweet-tart Roselle Fruit Tea.
3. Modern Nutritional Perspective
The calyces of Roselle are rich in various nutrients, including vitamin C (about 2-3 times that of lemons), anthocyanins (the key substance that gives the tea its red color), and a small amount of organic acids.
