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Hibiscus and Rosehips – Pure Tart & Sweet Herbal Tea
We kept it simple with this deep red herbal blend: just pure hibiscus and rosehips! Hibiscus and Rosehips is both tart and sweet, a naturally caffeine-free crowd-pleaser that's delicious hot and absolutely incredible as an iced tea.
Hibiscus and rosehips are both naturally rich in vitamin C. Hibiscus is a favorite among those who skip sugar because it's so flavorful on its own. Hibiscus iced tea also makes a refreshing, natural alternative to sugary sports drinks.
Tasting Notes
Liquor: deep, vibrant red
Aroma: fruity and tangy
Flavor: tart hibiscus balanced by sweet rosehips
Finish: bright, crisp and refreshing
Why You'll Love It
This pure, simple blend lets two classic botanicals shine. It's kid-friendly, naturally caffeine-free and high in vitamin C — a staple you'll want to keep in your home for every season.
Pure hibiscus and rosehips — nothing else
Naturally high in vitamin C
Caffeine-free and kid-friendly
An incredible iced tea
How to Enjoy
Brew it strong and serve over ice, sweetened to taste if you like, for a stunning summer hibiscus iced tea. It also makes the ultimate sangria base — try it with sliced fruit and a splash of wine or sparkling water. In colder months, enjoy it hot with honey and a cinnamon stick.
Tart, sweet and beautifully simple, Hibiscus and Rosehips will become a staple in your home.
Featured ingredients
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Hibiscus
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Rosehips are the small, round fruit that form on wild rose bushes after the flowers fade, traditionally gathered across Europe and Chile. They brew a mild, fruity, gently tangy cup with notes of apple and cranberry and a warm orange-red color. Rosehips are a favorite base for fruit and herbal blends, pairing well with hibiscus, orange peel, apple and berries, and they also work with rooibos. Their tartness makes them excellent for iced tea, lightly sweetened with honey.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011.5 tsp (3 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
02212°F (100°C)8 oz (240 ml)Just add waterPour water over the leaves at the suggested temperature.
035–7 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
011 tbsp (6 g)Scoop your leavesUse the amount shown for one glass over ice.
02212°F (100°C)8 oz (240 ml)Brew it hotPour hot water over the leaves.
037 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downPour over a glass full of ice.
011.5 tsp (3 g)per 8 oz (240 ml)Scoop your leavesAdd the tea to a jar or pitcher.
02Cold waterAdd cold waterAdd a splash of boiling water first, then top up with cold water.
038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipTart and fruity. Add honey hot, or serve iced.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
This has an excellent, strong tart and earthy flavor.
Amber Havens
December 2022
I LOVE THIS TEA. It is excellent cold. Extremely refreshing and packed with vitamin C. So my household is consuming it regularly during this gnarly ***-*** season to help the body ward off baddies. I brew it strong with no sweetener so I can add it to juice or super-sour style based on taste preferences. It is getting gifted to teachers and friends for the holidays. I have enjoyed this loose for a couple of years and recently tried another brand (bags) while traveling - other brand was AWFUL. This is the good stuff. THANK YOU TEALYRA.
Adrienn Edwards
February 2021
really nice punchy flavor with the sour rose hip and the sweet hibiscus.
Jane
October 2016
My favourite mix! Delicious and full of flavour.
See all 5 reviews
Coyte
May 2015
I was one of those occassional herb tea drinkers and bought the box from a regular store... Not anymore... the taste is awesome. I did throw a small bit of the chamomile that I ordered too... but the taste is from this combo.. Love it and will never switch to the ones in the box after reading they are over the legal amounts of pesticides found in them... thank you for offering this combo... exactly what I wanted..
Questions about Hibiscus and Rosehips
What does Hibiscus and Rosehips taste like?
Tart and fruity, a bit like cranberry, with rosehips adding a softer, sweeter note. It brews a deep ruby-red cup and needs little or no sweetener.
How do I make it as iced tea?
Brew it twice as strong as usual (about 2 teaspoons per 8 oz of water), let it steep the full time, then pour it over a glass full of ice. For a pitcher, cold brew 2 tablespoons in 32 oz of cold water in the fridge for 6–8 hours, then strain.
How many cups are in a 100 g bag?
About 35–40 cups at 1 heaping teaspoon (2.5–3 g) per 8 oz cup.
Can I steep the leaves twice?
Yes, a second steep works, but it comes out lighter and less tart. Add a little more time for the second cup.
What can I mix it with?
It makes a great base for a non-alcoholic sangria with sliced fruit and sparkling water. In winter, try it hot with honey and a cinnamon stick, or mix half and half with lemonade for a summer cooler.
Will it stain my teapot or mug?
Hibiscus has a strong red color and can tint plastic and light glazes over time. Rinse your teapot or infuser soon after brewing.
