Hibiscus Black Tea

A great unity of the fruity tartness of hibiscus and brisk black tea.

BY THE GLASS

• 3 tablespoons of hibiscus simple syrup, or sweeter to taste
• 8 oz of brewed OCB014 Organic Yingde Choice black tea
• garnish with fresh crushed raspberries or a sprig of lemongrass

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‍MAKE THE HIBISCUS SIMPLE SYRUP

• 1 part (e.g. 1 cup) water
• 1 part (e.g. 1 cup) sugar
• 4 grams hibiscus petals per 8 oz water

Bring water and hibiscus to low boil for 5 minutes or longer, then add sugar. Stir until sugar completely dissolves and remove from heat. Strain off hibiscus petals.

NOTES

• Ratios remain the same for scaling up to prepare by the pitcher or larger
• Use 2 grams Organic Yingde Choice per 8 oz water. Heat water to 210 F and steep for 5 minutes.

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