Peppermint Hibiscus Disaster

I recently had a guest for tea and decided to break out the hibiscus.  I really should just go with a trusted stand by for company, but feeling cocky about peppermint and feeling adventurous about the hibiscus, I just kind of went for it.  Hibiscus is a dried flower, similar to jasmine and chamomile, and feeling I'd mastered those, figured hibiscus must be a no-brainer.  Wrong.  I put in about a tablespoon of peppermint (my now go-to dose) and I must've thrown in 8-10 Hibiscus buds.  My little glass pot almost immediately turned a bright shade of red.  This may not have caused such a stir for me had my guest not mentioned earlier that he preferred a mild, lightly steeped tea.  It was very strong and very colorful, but he was a sport and sang its praises like any polite houseguest would and should.  I learned my lesson though; this evening I revamped my recipe using the tablespoon dose of peppermint and 2 hibiscus buds.  MUCH better and even still a little pink.

In retrospect, I suppose I may have done both of us a favor with my full flavored tea.  Apparently, hibiscus has health benefits that aid in lowering blood pressure, lowering cholesterol, and is high in vitamin C and antioxidants.  A study actually found that participants who drank two cups of hibiscus tea a day for a month, successfully lowered their blood pressure.  I wonder how my super steeped brew would hold up to the dose in the study?