Loose leaf herbal tea blend with dried hibiscus petals and golden herbs scattered on white background, by Yerba Buena Tea Company.
Brewed red hibiscus cooler tea in a clear glass mug with fresh mint leaves and black packaging box, by Yerba Buena Tea Company.
Hibiscus Cooler loose leaf herbal tea in black cylindrical canister with pink label, by Yerba Buena Tea Company.

Organic Herbal Tea | Tart & Minty | Caffeine-Free

Organic Hibiscus Cooler Herbal Tea

Blended in Oregon Fruity Mint

Tart hibiscus, sweet spearmint, raspberry leaf body. The ruby-red cold-brew that drinks like sophisticated fruit punch.

Ingredients: Organic Hibiscus Flowers, Organic Spearmint Leaf, Organic Raspberry Leaf.

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

The ruby-red cold-brew that drinks like sophisticated fruit punch.

Organic hibiscus flowers, organic spearmint leaf, and organic raspberry leaf. The hibiscus pours a stunning, deep ruby red and delivers tart cranberry-like punch. The spearmint adds a sweet, cooling finish. The raspberry leaf contributes tannins, the same astringent compounds that give black tea its mouthfeel, so this caffeine-free blend drinks fuller-bodied than most herbals. Cold-brewed overnight in a pitcher, it becomes the summer drink that converts people who say they don't like tea.

Why the raspberry leaf matters.

Raspberry leaf has been used in Western herbalism for centuries, often called "the woman's herb" for its traditional association with reproductive health. Here, it plays a structural role. The leaf contains tannins similar to those in black tea, which provide astringency and body. Without it, hibiscus and mint read thin, closer to flavored water than tea. The raspberry leaf rounds the cup and makes it satisfying.

The overnight cold-brew ritual.

Always make a pitcher. You will drink this faster than you think. 4 tablespoons in a quart jar of cold water, left in the fridge for 8 to 12 hours. The result is a deep red, tart-sweet concentrate that needs nothing but ice. Blended in our Salem, Oregon kitchen.

Organic Ingredients
  • Organic Hibiscus Flowers
  • Organic Spearmint Leaf
  • Organic Raspberry Leaf
Tasting Notes

Aroma: Juicy and berry-like. Crushed cranberries and fresh mint. Bright and inviting.

Flavor: Tart hibiscus opens sharp, like unsweetened cranberry juice. The spearmint follows with a smooth, candy-like sweetness that cools the zing. The raspberry leaf adds an earthy, tannic undertone that gives the cup body.

Finish: Clean, crisp, thirst-quenching. Lingers with a minty coolness.

Iced: Cold-brewed, the hibiscus tart softens and the spearmint sweetness becomes more pronounced. Drinks like a refined fruit punch with zero sugar.

Why You'll Love It

Hibiscus as a cooling drink: Hibiscus has been drunk cold in tropical climates for centuries. In Mexico, it becomes Agua de Jamaica, a tart, ruby-red drink served at street stands and family tables to hydrate and cool the body in high heat. In Egypt, it is Karkadé, often sweetened with sugar and served over ice. The flower contains high levels of Vitamin C and organic acids, which give it its characteristic tartness and make it naturally refreshing.

Raspberry Leaf in herbalism: Raspberry leaf has been used in European and North American folk medicine since at least the 16th century, traditionally for its astringent properties. The leaf is rich in tannins and minerals. In modern herbalism, it is often called "the woman's herb" for its historical use during pregnancy and postpartum recovery, though here it simply provides structure and body to a caffeine-free blend.

The cold-brew pitcher moment: The quart jar in the fridge, the morning pour over ice, the drink that replaces soda and juice and everything else in the summer rotation. This is the tea for long afternoons on the porch, the after-yard-work thirst, the pitcher you refill twice in one weekend.

Hibiscus Cooler loose leaf herbal tea in black cylindrical canister with pink label, by Yerba Buena Tea Company.

Hibiscus Cooler

$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.

Hibiscus Flowers

Hibiscus sabdariffa

Oaxaca, Mexico & Sudan

Spearmint Leaf

Mentha spicata

Morocco & Pacific Northwest

Raspberry Leaf

Rubus idaeus

Pacific Northwest & Eastern Europe

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

Spearmint Leaf

Mentha spicata

Sweet, cooling mint, rounder and softer than peppermint.

In the cup

Spearmint is the gentler cousin of peppermint, carrying far less menthol, so the flavor reads sweeter and rounder, cool without the sharp bite. It is the mint of Moroccan tea and the garden bed alike. Bright and refreshing, it lifts a blend and finishes clean, and much of it grows here in the Pacific Northwest.

Traditionally grown in Morocco & Pacific Northwest

Shop Spearmint Leaf teas

Raspberry Leaf

Rubus idaeus

A green, mild leaf with deep roots in women's wellness tradition.

In the cup

Raspberry leaf comes from the same plant as the berry, though the leaf tastes green and mild, closer to black tea than fruit. It is a storied herb in women's wellness, used by midwives and herbalists for generations. Gentle and grounding, it forms the backbone of our blends for women and expecting mothers.

Traditionally grown in Pacific Northwest & Eastern Europe

Shop Raspberry Leaf teas

1 of 3
TeaSalem, Oregon

Organic Hibiscus Cooler Herbal Tea

Steep red. Sip cool.

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.

Cold-Brew Concentrate
Brew 4 tablespoons in a quart jar of cold water for 8 to 12 hours in the fridge. Strain. Pour over ice and drink straight, or cut with sparkling water for a homemade hibiscus soda. Add a squeeze of lime and a drizzle of honey if you want it closer to lemonade.

Hibiscus Popsicles
Brew double-strength (2 tablespoons in 8 ounces, steep 6 minutes). Sweeten with 2 teaspoons of honey or agave while the tea is still warm. Pour into popsicle molds and freeze. The result is a tart, ruby-red frozen treat that tastes like sophisticated fruit punch with zero artificial color.

Hibiscus Mocktail
Cold-brew as usual. Pour 4 ounces over ice in a tall glass. Top with 2 ounces of sparkling water and a splash of fresh grapefruit juice. Garnish with a sprig of fresh mint. The grapefruit deepens the tartness, the sparkling water adds texture, the mint ties it all together. The drink for summer dinners on the porch.

Loose leaf herbal tea blend with dried hibiscus petals and golden herbs scattered on white background, by Yerba Buena Tea Company.

Your Questions About Hibiscus Cooler, Answered.

Is this sour?

It is tart, closer to unsweetened cranberry juice or pomegranate than to sour candy. The spearmint adds a natural sweetness that softens the zing. Many people drink it straight over ice. Others add a small drizzle of honey or maple syrup to round the tartness into something closer to lemonade.

Does this have caffeine?

No. This is 100% caffeine-free. It works as an evening hydration drink, a substitute for soda or juice, or a colorful option for kids without the sugar crash.

Why does this need raspberry leaf?

Raspberry leaf provides tannins, the same astringent compounds that give black tea its body and mouthfeel. Without it, hibiscus and mint can read thin, closer to flavored water than tea. The raspberry leaf rounds the cup, adds an earthy undertone, and makes the whole thing more satisfying to drink.