Bring 4 cups of water to a boil in a medium saucepan over high heat.

Remove from heat and add the dried hibiscus flowers. Stir gently, cover, and let steep for 8-10 minutes for a strong flavor and deep color.

Strain the tea through a fine-mesh sieve into a heat-safe pitcher, pressing on the flowers to extract all the liquid. Discard the flowers.

While the tea is still warm, stir in the honey until completely dissolved. Add the fresh lime juice and mix well.

Allow the tea to cool to room temperature, then refrigerate for at least 1 hour or until completely chilled.

Fill glasses with ice cubes and pour the chilled hibiscus tea over the ice. Garnish with lime slices and fresh mint sprigs if desired. Serve immediately.