Steep the hibiscus tea in 4 ounces of boiling water for 10 minutes, and then remove the bag and chill the tea in the fridge for an hour or until chilled.
Pour the lemon juice into a cocktail shaker filled ¼ full with ice.
Add the simple syrup, tarragon, and gin and shake heartily for 15 seconds.
Strain the mixture into a rocks glass filled ¾ full with crushed ice.
Top with hibiscus tea, and pause to appreciate the beauty of it.
Garnish with a lemon wheel.