Fragrant Rose Tea
A Lovely Symphony of Rose Tea, Favored by Cleopatra
June marks the season of roses, and with it, the legendary Rose Tea, said to be a favorite of Cleopatra, the beauty of the ages. Why did she love it so? Was it merely its enchanting aroma? I suspect it was more than just that. Upon research, I discovered that roses are packed with nutrients: 17 times more Vitamin C than lemons, 8 times more beta-carotene than carrots, and 20 times more than tomatoes! It’s truly beyond imagination. I’ll definitely be cherishing roses from now on! This wonderful tea is perfect for enjoying a quiet moment alone, savoring the solitude and soothing any feelings of loneliness. While the petals are visually stunning, the brewed tea has a delicate yellow hue. I often wonder if Cleopatra, much like this tea, possessed a dazzling exterior that hinted at a profound inner beauty. I expected a strong flavor and scent, but surprisingly, it offers a subtly sweet taste with a gentle, lingering rose fragrance.
Ingredients
- 2-3 dried edible rose flowers
- 150ml hot water at 90℃ (194℉)
Cooking Instructions
Step 1
Prepare the dried, edible rose flowers. Ensure they are suitable for consumption, often found in specialty tea shops or local markets.
Step 2
For the best flavor, traditionally, rose buds are picked before they fully bloom, soaked in saltwater, rinsed thoroughly, and then dried. (Traditional Preparation Method: Buds are briefly soaked in saltwater, then rinsed clean, patted dry, and dehydrated).
Step 3
Place 2-3 dried rose flowers into a teapot (gong-dao bei or a similar brewing vessel). Pour 150ml of hot water, pre-heated to 90℃ (194℉), over the roses. Cover and let steep for about 3-5 minutes to fully infuse the flavors. The water temperature and steeping time can be adjusted based on the type of rose and personal preference.
