🇹🇭 Thailand · Drinks
Roselle Hibiscus Tea (Nam Krachiab)
By eatmundo · July 12, 2026
A vibrant, ruby-red herbal drink that is deeply refreshing. It balances tart hibiscus notes with a gentle sweetness, perfect for Thailand's tropical heat.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse 50g of dried roselle flowers thoroughly under cold running water.
- 2
Bring 1 liter of water to a boil in a large pot.
- 3
Add the roselle flowers and lower the heat to a simmer.
- 4
Cook for 8 minutes until the water turns a deep, dark red color.
- 5
Stir in 80g of sugar until fully dissolved.
- 6
Remove from heat and let it steep for an additional 5 minutes.
- 7
Strain the mixture through a fine-mesh sieve into a pitcher to remove the solids.
- 8
Allow the tea to cool down to room temperature.
- 9
Serve over plenty of ice in tall glasses.
Frequently Asked Questions
Should I use fresh or dried roselle calyces for this tea?+
Dried roselle is standard and widely available, offering a consistent tart flavor and deep color, though fresh can be used if available by doubling the weight.
How long should I boil the roselle to get the best flavor?+
Boil the dried calyces for about 10 to 15 minutes until the water turns a deep, vibrant ruby red and the petals have softened significantly.
What is the best way to balance the intense tartness of the hibiscus?+
Add granulated white sugar or palm sugar while the tea is still hot to ensure it dissolves completely, adjusting the amount to your personal preference for sweetness.
Is it okay to store leftover Nam Krachiab in the refrigerator?+
Yes, you can store it in a sealed glass bottle for up to 5 days, though it is best enjoyed fresh or poured over plenty of ice to prevent dilution.
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