Chilled Hibiscus Tea / Agua Fresca de Jamaica (Fú Róng Hūa)

Hibiscus (La Jamaica)

Botanical name: Hibiscus rosa-sinensis

Mandarin name: Fú Róng Hūa or Dà Hóng Hūahibiscus flowers


  • 1.5 cup of Jamaica (Hibiscus) Flowers
  • 3 cups of water
  • 4 cups of water to make 2 quarts of the final drink
  • 3/4 cup of coconut palm sugar or 1/2 cup honey
  • Ice cubes


1. Place the flowers in a small pot with the 3 cups of water. Bring them to a boil. Boil them for about 2-3 minutes over medium-high heat.

2. Add coconut palm sugar or honey while tea is still hot enough to melt the sweetener.  Traditionally white sugar is used.

3.  Set aside for at least 4 hours, you can also leave the flower to soak overnight.

4.  Remove the flowers by straining the concentrated liquid into a pitcher or mason jar and add approximately 4 cups of water to dilute to taste. You can adjust the added water if you feel it is to tart to your palate.

5. Stir, add ice cubes and let it chill. Enjoy.

Medicinal Value:

  1. Lower Blood pressure
  2. Reduce cholesterol levels (Internal Medicine News Journal, 2009)
  3. Contains Vitamin. C
  4. Supports bowel health and urination
  5. Cleans the Skin
  6. Cooling
  7. Enters LU/LV meridians
  8. Clears lung heat and cool blood, dissipate heat and remove toxicity, resolve swelling and expel pus


Hibiscus is contraindicated to pregnant women and people with deficiency cold



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  1. This tea looks great! Appears to be good for Yin deficiency with heat? Thanks!

    Comment by Ann Williams — October 3, 2013 @ 9:40 am

  2. I love fu rong hua tea. I always drink it plain but sometimes it gets too tart. I’ll definitely try it with some honey.

    Comment by Heather Cochran — November 24, 2013 @ 8:50 pm

  3. I like the taste of fu rong hua tea with ginger. Because ginger is warming, would this make the effects a little more neutral, or would it be more beneficial to leave out the ginger?

    Comment by Kim O'Berry — December 6, 2013 @ 1:05 pm

  4. I love agua fresca de jamaica and this is reminding me that I have to make some because the typical taqueria version is too sweet for me.

    Comment by Cali James — April 13, 2017 @ 8:34 am

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