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Hibiscus Sabdariffa Roselle Flower Tea Roselle tea also goes by the name hibiscus spice tea, and the roselle plant itself is also called Hibiscus Sabdariffa, red sorrel, Indian sorrel, Jamaican sorrel, Florida cranberry, rosella, java jute, eggplant rose, and Mei Gui Qie. The flowers are commonly added as an ingredient in blended herbal teas because of their bright red color. Roselle tea is high in Vitamin C. It is drunk medicinally in Thailand where it is believed to aid in reducing cholesterol. Because it is a mild diuretic, it is also good for people who tend to retain water, either temporarily or otherwise. The tea is known to help with insufficient circulation and aid in weight loss and general body fitness. Traditional medicine uses roselle tea as a treatment for hypertension and urinary tract infections, a mild laxative, and cough relief. Folk medicine and anecdotal evidence suggests its use for lowering blood pressure or blood lipids, although experimental results from these treatments are inconclusive. This tea is common in European countries and also in South East Asia, where it is called "Oriental Beauty Fruit" due to its reputation for promoting good skin. Roselle is also known for its ability to dispel the effects of alcohol and amends circulatory insufficiencies. Experimental results have confirmed that it does have at least some effect when used to treat E. coli, atherosclerosis, cancer, liver disease, diabetes, and pre-diabetes or metabolic syndrome. There are generally no adverse effects of roselle tea in humans; however animal studies have shown an adverse effect on uterus contractility. Taste: This tea tastes sour - to very sour if over-steeped. The aroma is rich and refreshing, the taste is smooth with a long-lasting fragrance. Preparation: Use 1-3pcs flowers per 250ml of water. Heat water to 90-95℃ and steep for 1-3 minutes. It’s better to use glass cup.