Roselle, Licorice, Goji and Chrysanthemum Tea

Why people make this tea

When autumn and winter arrive, roselle comes into season — the “ruby of the plant world,” as Nourilo calls it. It makes a gorgeous, tart-sweet ruby tea, and is also used for jam, jelly and preserves. Nourilo brews this cup for people who stare at screens all day and feel their eyes go tired and dry; it is traditionally taken to clear the liver and brighten the eyes, and is associated with helping manage weight and blood pressure.

Method

1. Remove the central seed pod from the roselle and rinse; rinse the other ingredients.
2. Put everything in a pot with 750 ml of water.
3. Boil for 5 minutes.
4. Serve warm.

Nourilo’s Tips

Fresh roselle is seasonal and available at Asian grocers or online when in season. If you can’t find fresh, dried works fine — about 6 dried flowers is enough for two cups.