Tea from Roses

There’s something special about making tea from roses. Not only does it have a soothing floral aroma, but it’s also a beautiful way to use natural ingredients in your kitchen. I love this recipe because it’s simple, elegant, and perfect for tiny-batch cooking, which means it’s just the right amount for one or two servings.

Course Drinks

Cuisine American, European, International

Keyword herbal, make rose tea, rose, rose petal, rose tea, tea, tea from roses

Prep Time 5

Cook Time 5

Steeping 20

Servings Cups

Calories 4kcal

Author Zuzana Paar

Equipment

1 Mortar and pestle
1 Glass Pitcher with Filter
1 Teacup

Ingredients

1 Tablespoon Dried Rose Petals Crushed
2 Cups Water

US Customary - Metric

Instructions

First, ensure that your rose buds are fully dried. You can buy dried petals or dry them at home by spreading fresh petals on a tray and leaving them in a warm, dry spot for a few days.
Gently crush the dried rose petals using a mortar and pestle. This helps release their natural oils, making the tea more flavorful. You don’t need to crush them into a fine powder—just break them down enough to release the fragrance.
Next, place the crushed rose petals into the filter of your teapot or glass pitcher. If you don’t have a filter, you can use a tea strainer.
Pour boiling water over the petals and let them steep for 20 minutes. The rose water will turn fragrant from the infusion of rose flower, and you’ll start to smell the gentle rose aromatic tea leaves. If you prefer a stronger tea, let it steep for a few extra minutes.

Video

Notes

For an extra touch of beauty, you can add a whole rose bulb to the tea when serving. It floats on top and makes your tea look as beautiful as it tastes.
Feel free to sweeten your tea with a touch of honey or add a slice of lemon for a bit of zing.
For the best-tasting rose tea, always use food-grade rose petals. Make sure they are completely dry before brewing, as fresh petals won’t release as much flavor.

Nutrition