For the hibiscus tea simple syrup:

1. Combine 3/4 cup loose hibiscus tea leaves, 3 cups water, and 1 1/2 cups agave into a sauce pan and bring up to a simmer until the agave has dissolved.
2. Allow the syrup to cool slightly.
3. Once cooled, pour syrup through a mesh strainer to remove the loose tea.
4. Store in an airtight container. It will keep for several months if refrigerated.

For the hibiscus margarita:

1. Measure all ingredients into a cocktail shaker filled with ice, shake for 10 seconds, and then strain mixture into a margarita glass.
2. Top with club soda.
3. Serve over ice in glass rimmed with citrus salt.