Floral Tea Concentrates for Baking

Extracting maximum flavor from dried hibiscus requires proper steeping technique and concentration. Use twice the normal tea strength (2 tablespoons per 60ml water) and steep for 10 minutes minimum to extract both flavor compounds and natural tartness. Strain thoroughly, pressing solids to capture concentrated liquid. The resulting concentrate should be intensely flavored and deeply colored. Too weak and the floral notes disappear in rich caramel; too strong can create bitter or medicinal flavors. The concentrate integrates best when added after the caramel base is established, preserving delicate floral compounds that heat can destroy.