Rose is one of the easiest teas to brew badly. Too little and it is scented water; too much and it turns perfumed and cloying. The margin is narrower than with most botanicals, but it is not difficult once you know the numbers.
How much
5–8 whole buds per 250ml cup, or about 2–3g. Whole dried rose buds are extremely light and bulky, so this looks like a lot in the pot. Trust the weight, not the volume — this is the botanical people most often under-dose, because a teaspoon of rose buds is barely a gram.
Water and time
- Water just off the boil, around 90–95°C. Rose is more delicate than lemongrass or peppermint; a hard rolling boil poured straight on can flatten the top aroma.
- 4–6 minutes, covered. Shorter than most of our teas. Rose gives up its aroma quickly and then starts contributing a slightly stewed, papery note from the petals.
- Strain it out. Do not leave buds sitting in the pot between cups.
Whole buds or loose petals?
Whole buds keep their aroma far longer, because less surface is exposed to air. Loose petals brew faster and look prettier in a glass pot but fade in storage within months. We sell whole buds for that reason; if you want the petal look, break a few open just before brewing.
What to drink it with
Rose blends beautifully and is often better as a component than a solo act. A few buds dropped into chamomile gives a rounder, more perfumed cup. It also works well with a small amount of black tea if you have some.
It is one of the few we would not sweeten with stevia leaf — the green herbal note sits awkwardly on top of the floral one. Honey suits it much better.
If it tastes soapy
That is a common complaint and almost always over-extraction. There is a short piece on fixing it.