Hibiscus Ginger

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Herbal Tea
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Edit tea info Last updated by Kashyap
Average preparation
200 °F / 93 °C 5 min, 15 sec

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From The Tao of Tea

Hand-crafted blend of Hibiscus flower petals and dried ginger. Caffeine free.

100% Organic Hibiscus Flower, 100% Organic Dried Ginger

About The Tao of Tea View company

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3 Tasting Notes

54 tasting notes

So anyone who has started to read my cupping probably has discerned that I’m a food nerd, tea enthusiast, and a bit of a sensualist. I don’t drink many teas that are flavored or scented, have a tendency to be drawn to Camellia and away from tisanes and usually reserve the tisanes and scented tea for steeping into puddings, making simple syrups from, churning them into ice cream, or making marinades from them. What can I say, I’m in love with tasting where things come from…
So I also work in the industry….and love what I do…and cherish the chance to share experiences and push the boundaries of what that means.
Now that summer solstice is in full swing, it been time to play with iced tea and time to weave teas into sangria and sorbet. Hibiscus is a natural choice for this and I was doing a bit of research into other cultures use of hibiscus and stumbled across a recipie for ‘agua de Jamiaca’ and decided it was time to dust off the tin of Hibiscus Ginger from the Tao of Tea.
I took:
1/2 cup of hibiscus ginger tea
the zest from one organic lemon
1/3 cup organic raw cane sugar
4 cups of 210 degree H20 pour over the lot and steeped, covered for 15 minutes.
took 2 trays of ice and 4 cups cold water and put in a pitcher and then poured the hot onto the cold through a simple strainer.
Sliced the zested lemon into fine slices, deseeded it, and added about 8 oz of organic lime juice.
The brew was a beautiful scarlet, deep beet red and the lemon slices added a nice color contrast. The flavor was smooth and very well balanced, there was none of the traditional tartness that I associate with hibiscus and I think I would have added slightly less sugar to help bring that out more, but the company I shared it with loved it and it was even mixed with a red wine by the end of the night.
I highly recommend this to anyone who is looking for a bright, crisp, easy-drinking alternative to traditional black iced tea or punch.
Super easy to make.

Boiling 8 min or more

Thought you might like this from one of my favorite blogs:


I also made her herbal cola syrup and it was so insanely good!


thanks for sharing

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1185 tasting notes

Another tea from the tea box. Now this one is tart. I don’t taste any ginger at all (there wasn’t much in the dry leaf either). The flavor is 100% hibiscus. I don’t mind hibiscus mixed with other things, but plain like this, it isn’t for me. Super tart. I love the double lidded tin though.

Mastress Alita

I love hibiscus mixed with ginger! I was drinking some last night for a cold.


I hope it helped! I definitely prefer hibiscus in fruity mixes versus spiced mixes, but I’ll try almost anything!


Ooh…just the title made my tongue shrivel :) Don’t you love the absolutely polar reactions around here when someone mentions hibiscus?

Mastress Alita

I typically feel like an alien, since 99% of the people on my Following list loathe it, and I can steep plain hibiscus petals in water and be happy.


You just go ahead and love my share and be proud that you are made of stronger stuff than I am!

Separately and back to the original review, I do like the Tao of Tea tins as well…allows me to neglect some T of T oolong with a little less guilt!


Yeah, it’s occurred to me that some of the tins I use might not be the best, so I’ll probably slowly cycle them out as I come across better ones!

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38 tasting notes

Very pretty color. Strong floral flavor-cannot pick up the ginger. Good x 3 steeps. Each sip becomes more enjoyable.

190 °F / 87 °C 2 min, 30 sec

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