The Alkalina Tea journal

Six ways to make hibiscus in your cup

1. Classic Hot Cup

The everyday ritual. Best for journaling flavor first.

Brew it: Warm your mug or teapot with hot water, then discard it. Add 1 to 2 tsp Alkalina Tea hibiscus to an infuser. Pour just-off-boil water over it, cover, and steep 5 to 7 minutes. Strain promptly once the color is deep ruby and the tartness suits you, since longer steeping only pushes both further. 

Journal this: Color, aroma, tartness 1 to 5, sweetener or none, what it reminded you of.

2. Quick Iced

Same leaf, brighter and cooler. Best for a hot afternoon reset.

Brew it: Brew double strength hot, 1 tbsp per 8 oz, steep 10 to 15 minutes. Let it cool completely before adding ice cubes for a wonderfully cooling iced tea. Pour over fresh ice, add lemon or orange if you like. 

Journal this: Did chilling soften the tartness? What fruit or sweetener made it yours?

3. Overnight Cold Brew

The smoothest version. Cold brew fans say it tastes less bitter and less sharp.

Brew it: Add hibiscus to a glass pitcher or jar with cold filtered water, 1 tbsp per 8 oz. Seal and refrigerate overnight, turning the jar once or twice to mix. Strain in the morning. One cold-brew demo uses cold filtered water, not boiling, puts it in the refrigerator overnight, and notes it lasts for days in the fridge. 

Journal this: Smoothness vs hot brew, sleep/morning mood, how long you steeped.

 

4. Sun Tea

Slow, low effort, great for a gathering page.

Brew it: Add 1/2 cup loose leaf hibiscus to a large glass mason jar, pour in 4 quarts water, seal, and set in the sun for about 6 hours. Strain, sweeten with honey while still slightly warm if you want, then chill and serve over ice with orange slices. 

Journal this: Weather, sun time, final color, who you shared it with.

5. Spiced Stovetop

The cozy, shareable batch. Inspired by sorrel-style brews.

Brew it: For a small journal batch, use 2 tbsp hibiscus per 8 oz water in a pot with a cinnamon stick, a few slices of fresh ginger, 2 to 3 cloves, and orange or lemon slices. Bring to a low simmer, cover, and simmer 15 minutes, then turn off heat and let sit 10 more. Strain well. A larger community version uses 8 to 10 cups water, 2 cups hibiscus, pineapple peels, orange and lemon slices, ginger, cinnamon, and cloves, boiled on low for 15 minutes before simmering. 

Journal this: Spice level, sweetness, occasion, would you make it again for guests?

6. Hibiscus Concentrate + Limeade

Best for experimenting and for your “make it your own” page.

Brew it: Make a concentrate by steeping double the usual amount, 1 tbsp instead of 1 1/2 tsp per cup, in cold or room-temperature water in a glass jar for 12 to 24 hours in the refrigerator, then straining through a fine mesh. To serve, fill a glass with ice and lime slices, add concentrate, then top with sparkling limeade or lemonade. Use more limeade than concentrate for a sweeter drink. 

Journal this: Your concentrate-to-mixer ratio, fizz level, garnish, rating.