Black tea is robust enough to take hot water. Rose petals are delicate enough to be bruised by it. So the aim with black rose tea is a hot brew, not a furious one. Done well, you get the malty body of black tea with a clear, fragrant rose note on top.
What black rose tea is
Our Black Rose Tea is a loose-leaf blend of black tea, rose petals and rose flavour, sold in a 50 g pack. Black tea is made from the leaves of the tea plant, Camellia sinensis, which are fully oxidised before drying. That oxidation gives the dark leaf and the deep, malty character. Because it is a true tea, it contains caffeine.
What you need
- One level teaspoon (about 2 g) of loose leaf per cup
- Freshly drawn water
- A pot or infuser with room for the leaves to open
- A timer, because a few minutes make a real difference
The brew
Bring the water to the boil and let it settle for a few seconds. Pour it over the leaves, cover, and steep for three to four minutes. Strain and drink. If you want a stronger cup, add more leaf rather than more time. A longer steep brings bitterness, not more rose.
Milk and sugar are a matter of taste, but many people prefer rose tea plain, since milk can mute the floral note. A thin slice of lemon gives a lighter, brighter cup. Try it plain first, then decide.
Iced black rose tea
Brew the tea at double strength, using two teaspoons of leaf per cup of water, and steep for three to four minutes. Strain it, let it cool for a few minutes, then pour it over plenty of ice. A slice of lemon, a few mint leaves or a spoon of honey all work. Making it stronger first matters, because the ice will dilute it.
Rose in the Indian kitchen
Rose has a long place in Indian food, from rose water in sweets and drinks to gulkand, a preserve of rose petals and sugar. A rose-scented tea sits comfortably in that tradition, and it pairs well with plain biscuits, shortbread and cakes that are not too sweet.
Keeping the tin
Keep the lid closed, away from heat and damp. Aroma is the first thing to go, and the rose goes first. Stored well, the pack keeps for its 18-month shelf life.
Frequently asked questions
Frequently asked questions
How much black rose tea do I use per cup?
One level teaspoon of loose leaf, about 2 g, for a 200 ml cup.
How long should I steep black rose tea?
Three to four minutes. A longer steep brings bitterness, not more rose.
Should I add milk to rose tea?
It is a matter of taste, but many people prefer it plain because milk can mute the floral note.
Can I make black rose tea iced?
Yes. Brew double strength, let it cool a little, and pour over plenty of ice.