Grown in China these Organic Rose Buds have a delicate light rose taste. Dress up your own special tea or make your own herbal tea. Perfect for an afternoon with friends.
Made with natural ingredients.
Country of Origin: China
Region: Anhui Province
Shipping Port: Shanghai
Grade: Wild Grown First Flower Buds
Altitude: 1500-3500 feet above sea level
Manufacture Type: Air dried
Cup Characteristics: Delicate and soft rose character. Very pleasant and soothing
Infusion: Light with pinkish hues
Luxury Ingredients: Luxury organic rose buds
From a dozen long-stemmed red roses to a single, perfect bud, the rose has always been a symbol of love - for those wise enough to know that love combines great beauty with sharp thorns. Have you noticed the plaster ornaments that often decorate the center of a Victorian ceiling? It's known as a rose and recalls an earlier custom; fastening a rose over the dining room table as a sign that all conversation would be held in confidence. Rose water is used medicinally and in cooking, rose petals can be crystallized or used in salads and desserts. The petals of rose make a tea that can be soothing to a sore throat. The Chinese use a decoction with the flower buds of roses to help with digestion and as a tonic for the blood.
These particular rose buds are gathered by a small village in the heart of Anhui Province. The villagers in conjunction with the local tea factory collect the new buds from the wild rose bushes that grow in the surrounding forests. These roses supplement the village income derived from tea propagation.
A lovely recipe using organic rose buds is called Darjeeling Rose Orange Cinnamon Tea - a delightful mix of rosebuds with an orange cinnamon zest that can be consumed hot or iced. This tea is best consumed without milk. For each serving you will need: 1 1/2 teaspoon of Mim Darjeeling estate tea, 2 rose buds, a teaspoon of orange peel and a pinch of cinnamon. Mix everything together and prepare as you would for a normal cup of tea.
Hot brewing method: To prepare as an infusion, use 1 teaspoon (for a stronger infusion use 2 teaspoons) per cup of tea (about 8 ounces). put into your teapot and add boiling water. Let steep for 5 minutes and then pour.