Roselle Hawthorn Tea

Why people make this tea

Every spring when fresh hawthorn berries appear in Hong Kong markets, Nourilo is reminded of this simple little tea. The fresh berries are a vivid red, slightly tart, and irresistibly appealing — and their food-therapy value is substantial. Modern pharmacological research has confirmed what Chinese folk medicine has long held: hawthorn has vasodilatory effects, supports healthy blood pressure, lowers cholesterol, and strengthens cardiac muscle function. Paired with roselle — the deep crimson hibiscus calyx widely enjoyed in beverages across the world — the result is a beautiful, jewel-coloured tea that is genuinely pleasant to drink. Both ingredients’ vitamin C content is protected by natural acids (malic acid, hawthorn acid) and remains stable even after boiling, which is a useful piece of food science. In summer, served chilled, this tea is one of the most refreshing thirst-quenchers you can make.

Method

1. If using fresh hawthorn: wash, remove seeds, and slice.
2. Place roselle and hawthorn into a teapot.
3. Pour in freshly boiled water.
4. Steep for about 7 minutes.
5. Pour and enjoy. The tea can be refilled with hot water and re-steeped until the flavour diminishes.
6. In summer, the brewed tea can be chilled and served cold.

Nourilo’s Tips

Both roselle and hawthorn contain organic acids that actually protect their vitamin C during brewing — so even with boiling water, you are not losing the nutrients. Dried hawthorn works just as well as fresh; use half the amount by weight. In summer when fresh roselle calyces are in season, Nourilo enjoys making them into a jam for home-brewed tea — the flavour is even more fragrant. Mountain hawthorn leaves can also be combined with dried roselle in this tea if you can source them.