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rose tea in white color cup.

Rose Tea Recipe

Mansi Akaveeya
A delicate flower with a pleasant scent, the Rose tea recipe is a lovely drink with green tea, rose syrup, warm milk, and floral, aromatic flavours.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Beverages
Cuisine Herbal Tea of China
Servings 4 cup

Equipment

  • Kettle
  • Mortar and pestle
  • Serving Cups

Ingredients
  

  • 1-2 cups Rose petals fresh or dried petals
  • 2-3 cups Water
  • 1-2 tsp Green tea or Black tea is optional
  • ½ -1 tbsp Honey or Sugar
  • ½ -1 cup Milk
  • ½ inch Cinnamon stick
  • 1 tsp Cardamom powder
  • 1 tsp Ginger paste
  • 3-4 Cloves
  • ½ tbsp Fennel Seeds
  • 1 tbsp Rose syrup
  • A generous pinch of Chai masala

Instructions
 

  • In a mortar and pestle, crush the ginger, fennel seeds, cinnamon stick, cloves, and cardamom powder.
  • Place a kettle full of water on the burner.
  • Add the ginger, fennel seeds, crushed cinnamon, and cloves after that.
  • Add sugar or honey, green tea leaves, and rose petals to the kettle.
  • Boil for 3-4 minutes after constantly swirling.
  • Cardamom powder should be added and thoroughly mixed in.
  • After adding the milk, bring it to a boil.
  • Boil for 6-7 minutes on low heat.
  • Boil for 2 more minutes after adding the rose syrup.
  • Tea should be strained into cups.
  • Rose Tea should be served right away with butter cookies or jeera biscuits.

Notes

  • Great options for refined sugar are brown sugar, coconut sugar, and palm sugar.
  • You can substitute organic edible rose petals (from fresh roses), rose buds, or rose powder for dried rose petals.
  • You can drink rose tea hot or cold, with or without milk or sugar. You are entirely in charge.
  • Rose tea can be made and kept in the refrigerator for up to 4 days. Please keep it in a covered, airtight glass container.
Keyword rose tea