A bright, floral take on the caffeinated drink

Also known as sorrel, dried hibiscus flowers are beautiful and powerful, says New York City–based recipe developer Sarah Jampel. Not only do the leaves turn the tea a vibrant pink, she explains, they’re also rich in antioxidants and provide a bracing, floral tang. Sencha green tea tempers the intensity of the hibiscus, while mint provides a refreshing note. This recipe also makes an excellent iced tea. 

Brew Time: 10 minutes
Makes about 2 cups

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  • 2 Sencha green tea bags (or 1½ tablespoons loose leaf Sencha)
  • 1 tablespoon dried hibiscus flowers (sorrel)
  • 3 large sprigs mint, plus more for serving


  1. In an electric kettle or small pot, heat 1½ cups water to 160 degrees F. Place Sencha bags in a teapot, then add hot water and steep for 4 minutes.
  2. Remove the tea bags and add another ½ cup hot water along with the sorrel and mint. Steep for 2 minutes more and strain, if desired, into mugs. Garnish with more fresh mint.
Photography by Robert Bredvad