This stunning hibiscus is from our friend Ms. Luo’s family farm in Yongan, Fujian. Yongan is a small village nestled in the Fujian mountains, surrounded by untouched forest.
To make the flowers into tea, they are handpicked in the fall, and dried naturally in the sun for around 10 days. It is the most simple method, and also the most delicious. We were thrilled to find someone producing hibiscus this way, as it is rare to find it so fresh and intact.
Ms. Luo’s hibiscus is unlike anything else. The tea glows even when dry. In water, the full petals reanimate into a tangle of what looks like bird’s tongues.
The tea these dried flowers yield is bright, tart, and jammy, like a strawberry or raspberry that has seen a great deal of sun. This vibrant fuschia liquid is the perfect drink for warm weather, and can be enjoyed hot or chilled.
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