What is used here is not the petal but the calyx, the fleshy part left behind after the hibiscus flower drops, harvested and dried around Aswan. It gives the most dramatic colour of anything in this range and a genuine tartness closer to cranberry or sorrel than to a flower. Hot, it wants honey to balance the acid; cold, it becomes the drink sold on every Egyptian street corner as karkade. Six minutes in boiling water, then chill it hard over ice and it keeps both its colour and its bite.
Sun-dried Egyptian chamomile with a touch of wildflower honey. Soft, apple-sweet and completely caffeine-free. Made for the last hour of the evening.
Crisp Moroccan peppermint from the Meknes plain. Pure and cooling, with nothing blended in and no caffeine. A palate cleanser and a digestif in one.
A South African bush, cut and oxidised until it turns red. Vanilla and nut with no tannin at all. Naturally caffeine-free and impossible to over-steep.
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