Loose leaf herbal tea blend with cut grass, red hibiscus petals, and golden citrus pieces scattered on white background, by Yerba Buena Tea Company.
Brewed Citrus Hibiscus tea in clear glass mug with citrus peels and black packaging, by Yerba Buena Tea Company.
Citrus Hibiscus loose leaf herbal tea in a black cylindrical canister with coral label, by Yerba Buena Tea Company.

Organic Herbal Tea | Tart & Citrusy | Caffeine-Free

Organic Citrus Hibiscus Herbal Tea

Blended in Oregon Citrus Fruity

A ruby-red cup built on tart hibiscus, bright orange peel, and crisp lemongrass. The natural hydrator, no sugar required.

Ingredients: Organic Lemongrass, Organic Orange Peel, Organic Hibiscus Flowers, Organic Rose Petals.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About Citrus Hibiscus

The tart, ruby-red cup built for cold water.

Organic hibiscus flowers, orange peel, lemongrass, and rose petals. The hibiscus steeps out a deep crimson color and a cranberry-tart flavor. The orange peel and lemongrass bring bright citrus. The rose petals round the finish. It tastes like sophisticated fruit punch with zero sugar, which is exactly what hot-climate hydration traditions from Mexico to Egypt have known for centuries. Hibiscus is naturally rich in anthocyanins, the same antioxidant compounds that give blueberries and red wine their color.

The blend works hot, but it comes alive cold. Cold water extracts the bright citrus and floral notes while pulling less of the sharp acidity that hibiscus carries when you steep it hot. The result is smoother, rounder, naturally sweeter. Steep it overnight in a pitcher. By morning, you have a stunning ruby-red tea that drinks like juice but hydrates like water.

The lemongrass adds a crisp, grassy brightness. The orange peel brings the zest. The rose petals soften the whole thing and give the finish a floral lift. The cup reads as tart, juicy, refreshing. The kind of drink you reach for on a hot afternoon when water feels too plain and juice feels too sweet. Blended in our Salem, Oregon kitchen.

Organic Ingredients
  • Organic Lemongrass
  • Organic Orange Peel
  • Organic Hibiscus Flowers
  • Organic Rose Petals
Tasting Notes

Aroma: Bright and fruity. Fresh orange zest over tart cranberry, with a soft floral undertone from the rose petals.

In the cup: Tart and juicy up front. The hibiscus reads like unsweetened cranberry juice. The orange peel and lemongrass brighten the middle. The rose petals soften the finish.

Finish: Clean, mouth-watering, slightly floral. The kind of tart that makes you reach for another sip.

Iced: Smoother and rounder than hot. Cold water extracts the bright citrus and floral notes while pulling less of the sharp acidity. Tastes naturally sweeter, even though nothing changes but the temperature.

Why You'll Love It

Hibiscus, the cooling herb: Used across hot-climate traditions for centuries. In Mexico, it is agua de jamaica, served ice-cold at family meals and street stands. In Egypt, it is karkadeh, brewed strong and sweetened with sugar. Ayurvedic traditions classify hibiscus as a cooling herb, used to lower body heat on hot days. Modern research points to the anthocyanins, the same antioxidant compounds that give the flower its deep red color.

Orange peel and lemongrass, the citrus lift: Both contain volatile oils that brighten the palate and balance the hibiscus tartness. Orange peel brings the sweetness of zest without the bitterness of pith. Lemongrass adds a grassy, clean citrus note that reads closer to lime than lemon.

Rose petals, the softener: A traditional Persian and Turkish pairing with hibiscus. The floral compounds in rose petals round out the sharp acidity and add a subtle sweetness to the finish. The cup tastes more complete with them in it.

Citrus Hibiscus loose leaf herbal tea in a black cylindrical canister with coral label, by Yerba Buena Tea Company.

Citrus Hibiscus

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Lemongrass

Cymbopogon citratus

Thailand & Sri Lanka

Orange Peel

Citrus sinensis

Valencia, Spain & Sicily

Hibiscus Flowers

Hibiscus sabdariffa

Oaxaca, Mexico & Sudan

Rose Petals

Rosa damascena

Valley of Roses, Bulgaria & Iran

Lemongrass

Cymbopogon citratus

Bright, lemony, and grassy, citrus without the tartness.

In the cup

Lemongrass is a tall tropical grass with a clean citrus aroma and none of the acidity of actual lemon. It brings a fresh, green lift to a cup and pairs easily with ginger and mint. A staple of Southeast Asian kitchens and tea traditions, it makes a light, refreshing brew hot or iced.

Traditionally grown in Thailand & Sri Lanka

Shop Lemongrass teas

Orange Peel

Citrus sinensis

Sweet, zesty citrus that brings sunshine to a blend.

In the cup

Orange peel is the dried rind of the sweet orange, where the bright, fragrant oils concentrate. It brings a sweet, zesty citrus warmth that plays well with spices in a chai and with berries in a fruit blend. A classic of the Mediterranean coast, it adds a cheerful lift hot or iced.

Traditionally grown in Valencia, Spain & Sicily

Shop Orange Peel teas

Hibiscus Flowers

Hibiscus sabdariffa

Bright magenta petals with a bold, cranberry-tart punch.

In the cup

Hibiscus is the deep-red calyx of a tropical flower, dried for tea and steeped into a brilliant magenta cup. The flavor is bold and tart, close to cranberry, with a refreshing edge that shines over ice. Known as agua de Jamaica in Mexico and a favorite across Africa, it brings color and zing to fruit blends.

Traditionally grown in Oaxaca, Mexico & Sudan

Shop Hibiscus Flowers teas

Rose Petals

Rosa damascena

Fragrant petals that bring soft floral romance to a cup.

In the cup

Rose petals carry one of the most beloved fragrances in the world, dried whole for tea. In the cup they add a soft, sweet, floral perfume and a touch of romance, beautiful with black tea or in a calming blend. The finest come from the Valley of Roses in Bulgaria and the rose gardens of Iran.

Traditionally grown in Valley of Roses, Bulgaria & Iran

Shop Rose Petals teas

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TeaSalem, Oregon

Organic Citrus Hibiscus Herbal Tea

Steep cold. Sip vivid.

Caffeine: None
8.0 oz
Water
212°F
Temperature
1.5 tsp
Leaf
6 min
Steep Time
1
Cup

Craft Your Cup

A few notes from our teamakers.

The Cold-Brew Pitcher
Add 3 tablespoons of leaves to a quart pitcher of cold water. Refrigerate 8 to 12 hours. Strain. Serve over ice with a slice of orange and a sprig of fresh mint. The cold extraction keeps the cup smooth, tart, and naturally sweet. The most-requested summer tea in our Salem kitchen.

Hibiscus Lemonade
Brew 2 tablespoons in 16 ounces of full-boil water for 6 minutes. Strain. While still warm, dissolve 2 tablespoons of honey or maple syrup into the tea. Let cool, then add the juice of 1 lemon. Pour over ice. Tastes like pink lemonade, drinks like a spa mocktail.

Hibiscus Popsicles
Cold-brew 3 tablespoons in a quart of water for 8 hours. Strain. Sweeten with 1/4 cup of honey or agave, then pour into popsicle molds. Freeze overnight. The result is a tart, ruby-red ice pop that tastes like frozen cranberry-orange juice. A summer staple for households with kids.

Loose leaf herbal tea blend with cut grass, red hibiscus petals, and golden citrus pieces scattered on white background, by Yerba Buena Tea Company.

Your Questions About Citrus Hibiscus, Answered.

Is this tea sour?

Tart, not sour. Hibiscus has a cranberry-like acidity that makes the cup bright and mouth-watering. Most people enjoy it with a drizzle of honey or maple syrup when brewed hot. Cold-brewed, it tastes naturally sweeter and rounder, so less sweetener is needed. The orange peel and rose petals also soften the tartness.

Does it have caffeine?

No. This is a 100% herbal blend with zero caffeine. Safe for children, safe for evenings, safe for anyone avoiding stimulants. The bright, juicy flavor comes from the botanicals themselves, not from any tea plant.

Can I sweeten this with something other than sugar?

Honey, maple syrup, and agave nectar all work well. Add the sweetener while the tea is still warm so it dissolves easily. For cold-brewed tea, dissolve the sweetener in a small amount of hot water first, then stir it into the cold tea. Start with 1 teaspoon per 8-ounce cup and adjust to taste.