ABSTRACT
A variety of names-hibiscus, roselle, Sudanese tea, red tea, and Jamaica sorrel-designate the flowers (actually calyces and bracts) of Hibiscus sabdariffa L. This red-flowered annual herb of the family Malvaceae is widely cultivated throughout the tropics, reaching a height of four to five feet or more. Its flower heads are collected when immature and are highly prized for making jams, jellies, sauces, and acid beverages.1 The floral parts make a pleasant tea and are used by themselves or mixed with other herb teas.2
