How to brew

Brewing vessel: Glass Cup, Glass Gaiwan or Glass pot.

Water: Purified or mineral water is the best.

Brewing water temperature: Between 90°C and 95°C (194°F to 203°F)

Used tea amount: 3-5gram of rose tea for 200ml(cc) glass Gaiwan/cup/pot per infusion.

Tips:

Once you have obtained rose buds that were specifically grown and dried to make tea, brewing is a very simple process that utilizes either a French press or a covered teapot. Bring a water up to just under a boil. Don’t let it reach boiling or else the tea may become bitter. Once you see a few small bubbles rushing to the surface of the water, remove the water from heat. Add about one teaspoon per cup of water used and allow the rese buds to steep for about four to five minutes. For a stronger or weaker taste, simply add or decrease the amount of roses used.

Origin Place

This rose bud tea is from Iran. As with many herbal teas, tea farmers take prode in harvesting and manufacturing high-grade and organic rose bud tea. However, Chinese, France, Italy and Malaysia also offer quality pink rose bud tea. Rose bud tea can trace its origins in traditional Chinese and Indian medicine. In those places, it has been used for hundreds of years to relieve chest and abdominal pain and indigestion. Since those ancient times, rose buds grown for tea are grown and sold around the world from Russia to Morocco to the United States.