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.