Hibiscus tea is the infusion made from crimson or deep magenta coloured calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as roselle (another common name for the hibiscus flower) or rosella (Australian), flor de Jamaica in Latin America, karkadé in Jordan, Egypt and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions.
