Description
A tart, ruby‑red beverage made by steeping dried hibiscus calyces in near‑boiling water.
Technical
The process extracts anthocyanins, flavonoids, and phenolic acids through heat‑driven cell wall rupture, yielding a deep‑colored polyphenol‑rich infusion. The acidic pH (≈3.5–4.0) stabilizes anthocyanin chromophores while inhibiting microbial growth. Prolonged exposure above 100 °C or excessive steeping degrades these pigments, reducing antioxidant capacity and color intensity.
Science
Primary Reaction
heat‑driven extraction of anthocyanins and phenolic acids from Hibiscus sabdariffa calyces
Sensory Profile
Aroma ()
floraltartcitrusearthyberry-likemedicinalfruitybrightslightly metallicherbaceous