 In Italy, hibiscus tea, known as "carcadè" or "Italian tea", is usually consumed hot, often with the addition of sugar and lemon juice.First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion of Abyssinia.In other European countries, it is often as an ingredient in mixed herbal teas, (especially with malva flowers or rose hips in the mix, to enhance colouring), and as such, more commonly used than recognized.