Pharaohs sipped hibiscus tea for its cooling effects in the desert heat and believed it boosted vitality.
In West Africa, hibiscus tea (often called zobo or bissap) was used in rituals and as a symbol of hospitality.
Hibiscus has been used to support liver health, reduce blood pressure, and cool the body in Chinese herbal practices.
Known as sorrel in the Caribbean, hibiscus tea became a festive drink, especially around Christmas, infused with spices and rum.
In Indian Ayurvedic medicine, hibiscus is associated with heart health and often linked with devotion and love.
Popularly called agua de jamaica, hibiscus tea is a staple in Mexican and Central American cuisine — sweet, tart, and refreshing.
In recent decades, hibiscus has surged in Western wellness culture for its antioxidants and vibrant color.
Today, hibiscus tea is celebrated worldwide for its bold flavor, health benefits, and cultural richness — a timeless brew crossing continents.