Hibiscus, particularly Hibiscus sabdariffa, has a rich history across various cultures where it has been cherished for its vibrant color, tart flavor, and use in traditional teas. In ancient Egypt, hibiscus tea—known as karkadé—was enjoyed both hot and cold, often served to pharaohs and during ceremonial gatherings. In West African cultures, hibiscus is brewed into a drink called bissap, a beloved beverage at social events and celebrations. In the Caribbean and Latin America, it’s known as sorrel and is commonly prepared during holidays, especially around Christmas. Meanwhile, in Mexico, agua de jamaica is a staple hibiscus drink served chilled. Across these cultures, hibiscus tea has long been appreciated for its deep red hue, refreshing tartness, and its role in both daily life and festive traditions.