1. Hot Rose Tea

• Put 1-2 rose corolla or 3-5 rose buds in the cup.

• Pour about 80℃ boiling water into the cup, put the lid on, leave it for 3-5 minutes.

•        The tea is ready to drink when it tends to clear light yellow with full of fragrance aroma.

Note：According to personal taste, rose tea can also be mixed with red tea, green tea, black tea, rooibos tea, chamomile tea, coffee or hot milk.

2. Blended Cold Rose Tea

A. Rose, Lemon Balm & Raspberry Infused Water

Ingredients

• A handful of raspberries

• Petals from two roses (organic and chemical-free)

• A couple sprigs of lemon balm or 1 lemon (sliced into wedges)

• 1 gallon of filtered water

Instructions

• Gently place the raspberries, lemon balm and rose petal in a gallon glass jar

• Fill the jar with filtered water

• Place the jar in the refrigerator

• All the ingredients to infuse for at least 2 hours, preferably overnight

• Fill a gallon jar with all the ingredients and leave to infuse in the fridge for at least a couple of hours, preferably overnight.

• Serve the infused water from the jar with the fruit, lemon balm and rose petals. If desired, use a small sieve and a ladle to pour into the glasses to keep the petals and fruit pieces in the jar

• Enjoy 

Notes

• If preferred: Omit lemon balm or lemon and add a vanilla bean.

• Substitute raspberries with strawberries or other favorite berry.

B．Raspberry, rose & vanilla water

INGREDIENTS：raspberry, edible rose, and vanilla water

INSTRUCTIONS

•  Pop your ingredients into a jar;

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• Pour in some water - pure mountain spring water is strongly recommended;

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• Muddle gently and let steep for about 24 hours in the fridge;

• Strain through a sieve (lined with cheesecloth or paper towel for a clearer finish);

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• Discard the solid (reserve some of the fruits and/or herbs if they are still flavorsome);

• Serve chilled, perhaps with ice

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C. DIY your own recipe