Nigeria's tea production dates back in the 1950s with commercial tea planting starting in the 1970s. Tea is mainly produced in the cooler elevated climes of Adamawa and Taraba states but only a small amount of black tea is produced to poor yield and high production costs.

However Nigeria is one of the worlds largest exporters of the Hibiscus flower. The Hibiscus flower only grows 5 months in a year, with its peak production during the dry season of November to April. Hibiscus is used to make herbal tea however it can also be used as a natural food colouring or used to make cold beverages and is well known for its ruby red colour, it tartness and flavour.

Native to tropical Africa, Hibiscus is also  known as karkade, red tea, red sorrel, Jamaica sorrel, rosella, soborodo, Zobo, Karkadi, roselle, and sour tea. The hibiscus plant has over 300 species, with most of its varieties used as ornamental plants.