Natural Rose Buds And Petals Herbal Tea,China JSZY price supplier

 

ROSE BUDS AND PETALS

Grade: Buds and petals

Manufacture Type: Dried Rosebuds and petals.

Cup Characteristics: Light floral notes and pleasant lingering finish.

Infusion: Tending light pink with light rosy notes.

Ingredients: Luxury natural dried rose buds and petals.

Information:

Rose petals and buds were used by women to enhance the beauty of their hair and skin. Not surprising, knowing that following the rose blooming a rose hip develops, and a rose hip contains a multitude of vitamins which have properties that enhance one’s skin amongst its other properties. There are more different kinds of roses than of any other plant in the herb category, and they all provide rose hips of one description or another. One variety of rose is even called ‘Tea Rose’ named for the resemblance of its fragrance to black tea.

Tea uses - Rose petals are commonly used to make a tea blend or infusion colorful and visually appealing. If teashops want to create their own signature blends, rose petals and buds can make your blend distinctive and a blend that only ‘you’ can create. A special blend helps build loyalty amongst your customers and is well worth the effort. A lovely recipe using rose petals 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, a large pinch of rose petals and 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 tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tsp of tea for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste. Milk or sugar is not generally added to the cup.

 

Iced tea-brewing method: (to make 1 liter/quart): Place 6 tsp of tea into a 5-6 cup teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.