Herbal & Flower Teas
Roselle Hawthorn Tea
traditionally associated with reducing blood lipids and supporting healthy blood pressure
Why people make this tea
Every spring when fresh hawthorn berries appear in Hong Kong markets, Bro Niu 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.
Who it suits / who should be cautious
- Particularly suited for people with a rich diet, high blood lipids, high blood pressure, obesity, or a family history of heart disease
- Also a lovely everyday tea for general wellness
- Pregnant women should not consume this tea — both hawthorn and roselle have properties that may stimulate uterine activity
- People with a weak digestive system or excess stomach acid should avoid it
- Not suitable for people with a generally cold-deficient constitution for regular use
Why these ingredients (the food-therapy logic)
- Hawthorn (shan zha): Traditionally associated with resolving food stagnation, dispersing blood stasis, and killing parasites. Modern research shows vasodilatory, blood-pressure-reducing, cholesterol-lowering, and cardiotonic effects. Also noted for supporting fat metabolism and weight management.
- Roselle (luo shen hua): Associated with clearing summer heat, supporting fluid production, and benefiting cardiovascular wellness. Rich in anthocyanins and vitamin C. The colour in the brewed tea indicates the presence of water-soluble antioxidant pigments.
Ingredients (1 teapot / 2–3 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried roselle calyces | 3–4 pieces | — |
| Fresh hawthorn (shan zha) | 75 g (2 liang) | Wash, slice; dried: use 1 liang (37 g) |
| Boiling water | enough to fill teapot | — |
Method
- If using fresh hawthorn: wash, remove seeds, and slice.
- Place roselle and hawthorn into a teapot.
- Pour in freshly boiled water.
- Steep for about 7 minutes.
- Pour and enjoy. The tea can be refilled with hot water and re-steeped until the flavour diminishes.
- In summer, the brewed tea can be chilled and served cold.
Bro Niu’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, Bro Niu 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.
Community questions answered (selected)
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Q (CC): I have been drinking roselle tea regularly and noticed my blood has normalised — may I combine roselle with hawthorn leaf (shan zha ye) together? Bro Niu: Yes, roselle can be brewed together with hawthorn leaf. (Note: fresh hawthorn leaves are more common on the Mainland; dried roselle and dried hawthorn fruit are the most accessible combination in Hong Kong.)
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Q (Wendy): I cannot find fresh hawthorn or fresh roselle. Can I use dried versions with the same effect? Bro Niu: Dried versions work perfectly well — in fact, most people use dried. The therapeutic effect is the same.
Published March 24, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
