Beetroot vs hibiscus
Two deep red infusions whose colour is most of the appeal, and both brown as they stand. One has a tradition behind it on four continents; the other is a modern blending ingredient.
botanical
What is being compared
Point by point
| Aspect | Beetroot | Hibiscus |
|---|---|---|
| Tradition | Fermented beet kvass in Ukraine and eastern Europe uses fresh root, not dried. | Egypt, Sudan, Mexico, Jamaica, Nigeria and Thailand, each with its own name and occasion. |
| Flavour | Sweet and strongly earthy in the way the vegetable is, with a mineral edge. | Sharply sour and deeply coloured, closer to cranberry than to anything floral. |
| The colour | Betalain pigment, which breaks down with heat and browns as the cup stands. | Anthocyanin, more stable, and it holds through a long steep. |
| Honesty about it | Dried beet in a tisane blend is contemporary commercial practice with no tradition. | Among the most widely drunk botanicals in the world. |
| Sweetening | Already sweet; sweetening makes it cloying. | Universally sweetened, and it is a different drink without it. |
The short answer
Hibiscus is the drink with the history and the more reliable colour. Beetroot is worth understanding as what is often supplying the red in a modern blend.
Not a ranking. TeaHQ publishes no ratings and does not know your occasion.