In a small bowl and using your hands, mix together the vanilla bean caviar and sugar, making sure the vanilla is evenly distributed. Add the vanilla bean sugar and water to a saucepan and bring the mixture to a boil and the sugar is dissolved. Remove from the heat.

Stir in the hibiscus flowers, juice from 1/2 of an orange and cinnamons stick. Cover the pan and allow the tea to steep for 15-20 minutes and until the mixture is a deep purple(ish)/red(ish) color.

Run the tea through a strainer, discarding the tea leaf mixture and transfer the concentrate to the refrigerator to cool. When ready to serve, mix in 1 1/2 cups water to dilute. (Note: I personally liked it slightly diluted; give it a taste and if you don't, then simply don't add the water.) Pour over ice, garnish with a few hibiscus flowers, orange slices of lime slices.