How would you adjust this rosehip–hibiscus iced tea to make it less sour and less dark?

I’m new to blending loose herbal teas, and I made a 1-liter batch using:

• 15 g rosehip
• 9 g hibiscus
• 500 mL hot water (I didn’t record the exact temperature)
• 5-minute steep
• 500 mL additional water after steeping, to cool and dilute it

I expected a vivid, clear red, but the result was a very dark, almost blackish red. Adding the extra water didn’t make a noticeable difference to the color.

The taste is also too sour for something I’d like to drink every day. My main priority is making it easy to drink daily; achieving a clearer red color is secondary.

What would you change first, and by how much? If you make a similar blend, I’d also be interested in the exact quantities, brewing method, and results you’ve tried.

Do you keep records of your blending experiments? If so, what details do you record?