Roselle and Hawthorn Tea

Why people make this tea

After a festival or holiday — or really any day when eating has been a little generous — Nourilo turns to this vivid crimson tea to ease the aftermath. Roselle, the brilliant-red tropical flower used in teas from West Africa to Southeast Asia, has a naturally tart, refreshing flavour and is traditionally paired with hawthorn in Cantonese food therapy to help the body process rich, oily meals. The combination is popular because it works on multiple fronts: the tartness stimulates the appetite and digestion, while both herbs are traditionally associated with promoting healthy blood circulation and metabolism. Fresh roselle is available seasonally and dried roselle is an easy substitute, available at Chinese or Asian herb shops and online year-round.

Method

1. Place roselle and hawthorn slices into a teapot or glass pot.
2. Rinse once with boiling water, then discard the rinse water.
3. Pour in fresh boiling water to cover the ingredients generously.
4. Steep (covered) for approximately 7 minutes.
5. Stir in honey or raw cane sugar to taste and serve warm.

Alternatively, to make a larger batch (serves 5): Use about 15 roselle calyces, 37 g (38 g) of hawthorn slices, and 1.8–2.1 L of water. Simmer gently for 20 minutes, then sweeten to taste.

Nourilo’s Tips

• This tea has traditionally been associated with supporting healthy blood pressure, aiding fat digestion, slowing cellular aging, and easing constipation — but always as a gentle complement to a balanced lifestyle, not a replacement for medical care.
• Because roselle is naturally cooling, Nourilo pairs it with hawthorn (warming) to balance the formula. Those with a cold constitution should be especially mindful of not over-drinking.
• Do not drink more than about 3 cups per week — even wholesome teas are best used in moderation.
• When preparing fresh roselle for jam or sauce: remove the green seed capsule, wash and chop the calyces finely, then cook slowly in a glass or clay pot with raw cane sugar (roughly equal weight to the prepared calyces) until a jam-like consistency is reached. No water is needed — the calyces release enough liquid themselves.