Hibiscus

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 old growth 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 has the most delicious outcome. We were thrilled to find someone producing hibiscus this way, as it is rare to find these dried flowers so fresh and intact.

Ms. Luo's hibiscus glows even when dry: the flowers are almost artificial looking, like red candies deformed by heat. The flowers completely reanimate in water, appearing plump and even a bit plastic. We would expect their liquor to taste like raspberry juice, but are pleasantly surprised by its refined earthy notes and gentle tartness.

Their liquor has a weighty mouthfeel, which offsets its refreshing tartness. Later infusions bring out more of the hibiscus' bright, jammy, ascorbic notes, still balanced by a rich mouthfeel. Rich in vitamin C and slightly constricting, this vibrant fuschia liquid feels like the perfect drink for warm weather, and can be enjoyed hot or chilled.