A sail of red colors the oblong tablecloth, and karkade is served in a small, crystal teacup. Ice clicks against the sides, drowns the handful of mint leaves offered with it. The qahwa is busy with a restless Ramadan crowd, but the night is young and the laughter carries into nearby alleyways. Much like Egypt’s love for traditional black tea and qahwa turki (Turkish coffee), karkade has curated its fair share of fans over the centuries. Karkade, more commonly known as hibiscus tea in English, is recognizable for its deep, pronounced red color, and is often served sweetened or honeyed. Although reports conflict concerning the origin of the herbal tea, it is said to have made appearances in the Ebers Papyrus (1550 BC) as a result of its medicinal properties. Many have, consequently, argued that karkade’s roots must be far older than the hole-in-the-wall Egyptian coffeehouses it’s served in today. Several non-scholars have taken to calling it the “tea of the pharaohs” due to its constant appearance in Egyptian culture and its presence in antiquity. Karkade is more of a herbal infusion than it is a real tea. It is…
