How much time do you have?

It goes without saying that we’re a bit obsessed with the hibiscus flower, and Ruby is just the latest addition to a lengthy history of the global plant.

The hibiscus flower has been growing globally for thousands of years, with eight specific species which were indigenous to Hawaii (arnottianus and kokio), Mauritius (genevieve, fragilis, liliflorus), Fiji (storckii), Madagascar (schizopetalus), and either China or India (rosa-sinensis). But that final strain, the rosa-sinensis was the common root for what, in some places would come to be known as the comfortroot.

HIBISCUS. 

These eight strains had a number of the characteristics we’ve come to know in present-day -> they could form seeds using their own pollen, they were free flowering, though they were a little bit smaller, than the hibiscus we know and love today. Already they were popping up in different colors, the Hawaiian strain in particular was unique with its white leaves, while the other strains were pink and red.

Now, Ruby uses hibiscus sabdariffa, which is indigenous to West Africa and Southeast Asia. We specifically source ours from an ethical farm in Burkina Faso. You’ll notice that we didn’t list that in the ancestral roots: that’s because these eight strains were the “source code” for the eventual hundreds of strains that now flower around the globe. Cross pollination took place when the pollen from one plant landed in the pad of another, et voila, nouvelle espèce.

Going back to where we started: hibiscus is globally prepared as beverage, whether as saril in Panama, karkade in North Africa (and carcade in Italy), agua de jamaica in North America, Central America, South America and The Caribbean (aka sorrel in the Caribbean), jus de bissap in West Africa, hibiscus tea and water (hot or cold) prepared in North America, Malaysian hibiscus tea, where hibiscus is the national flower, along with all of the other amazing variations.

Ruby, in likeness, is closest to hibiscus iced tea, it's simply hibiscus and water, no additives. A little more about this on our FAQ page (and if you can't find an answer to what you believe should be an AQ please shoot us an email at hello@ruby.fun). For a more in-depth history of hibiscus, check out our blog series "The History of Hibiscus."

Hi, i'm Ruby.

Brewed the right way, hibiscus tastes like dried cherries - nice & tart (and a little sweet). It will wake your taste buds up, and take them on a wonderful trip. Speaking of: my petals come from an ethical farm in Burkina Faso!

Ingredients? One. Organic? Of course. Calories? None. Benefits? A ton. Hibiscus is full of electrolytes, so I'm a super hydrator that's a super way to curb your sweet tooth without the sugar. I'm packed with vitamin C to boost your immunity and antioxidants that are great for your skin. I'm all natural, no xyla-whosawhatsa-tevia.

Enjoy.