Q&A for How to Make Hibiscus Tea

They don't have to be, but dried flowers will provide a stronger, more obvious flavor.

You should use the flowers -- they give a better flavor and color to the tea.

Hibicus tea is known for reducing high blood pressure and high cholesterol. It can also resolve problems with digestion, the immune system, and inflammation. It may eliminate liver disease, speed up metabolism, encourage weight loss, and possibly reduce the risk of cancer.

You may be able to lower blood pressure by drinking up to 3 cups (700 mL) of hibiscus tea daily. Each serving should contain 1 cup (240 mL) of water and 1 to 2 teaspoons of dried hibiscus flowers.

All hibiscuses are edible.

You can make Hibiscus tea from steeping dried flowers, leaves, or other parts of a plant in boiling water. So, yes.

Hibiscus tea is an astringent tea. The addition of other ingredients would be the most reasonable way to change this. Sweetener and/or cream are the two most common additions to any tea.

For a medium to strong flavor, the ratio would be 2 - 3 teaspoons of hibiscus for 1 cup (240ml) of water.

Yes, but it will be bitter.

Hibiscus tea is actually known for lowering blood pressure.

You won't get the bitterness when steeping in cold water. It is much more refreshing than hot water that has cooled.

The longer you steep, the more bitter it becomes. I recommend 4 minutes for full taste. This goes for all herbal teas.