Roselle is a thirst quenching tea with vivid-red color. It has a natural lemony sweet taste, and is enjoyable served hot or cold. Nutritionists have found roselle calyces as sold in Central American markets to be high in calcium, niacin, riboflavin and iron.
Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Roselle extract decreased the rate of absorption of alcohol and so lessened its effect on the system. Therefore, roselle "ade" is a favorite remedy for the aftereffects of drunkenness.
To prepare the tea, rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 5 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing. This tea is enjoyable served hot or cold as ice tea.