Restaurants›Ambassadors Clubhouse New York›Rose Petals - Gujarat, India Recipe

Rose Petals - Gujarat, India Recipe

Inspired by Ambassadors Clubhouse New York

Time10m

Serves1

Beautifully fragrant petals, giving way to a light rose flavor

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Ingredients

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Tea Blend

2 tsp black tea, whole leaf (Assam or Darjeeling recommended)2 tsp dried fragrant rose petals (food-grade, preferably Damask or Rosa centifolia)1 pod green cardamom pods (lightly crushed)1/2 tsp dried hibiscus petals (optional, for color and a touch of tartness)

Water & Serving

8 oz fresh filtered water1 tsp honey or cane sugar (optional)1 slice lemon slice (optional)

Method

Prepare Tea Blend

Combine dry ingredients

In a small bowl, gently combine the black tea leaves, dried rose petals, lightly crushed cardamom pod, and optional hibiscus petals. Use your fingers to lightly mix so the rose petals are distributed evenly without crushing them.

Measure for one pot or cup

Use 2 teaspoons of the blended tea mixture per 8 oz (about 240 ml) of water (this recipe yields one 8 oz serving). If brewing a larger pot, scale proportionally.

Brew

Heat water

Bring fresh filtered water to a near boil, about 95-98°C (203-208°F). For a more delicate rose aroma, you can lower temperature to ~90°C (194°F) if using more delicate black teas.

Steep

Place the measured tea blend into an infuser, teapot, or directly into a warmed cup. Pour the hot water over the tea. Steep for 3 to 4 minutes. Steep closer to 3 minutes for a lighter rose presence and 4 minutes for fuller black-tea body. Avoid steeping beyond 5 minutes to prevent excessive bitterness.

Strain

Remove the infuser or strain the leaves and petals from the liquid into a serving cup. Pressing leaves is not recommended; a gentle swirl or squeeze of the infuser is sufficient.

Finish & Serve

Taste and sweeten (optional)

Taste the brewed tea. If desired, stir in 1 teaspoon of honey or cane sugar while warm. Honey pairs nicely with rose; cane sugar keeps a more traditional profile.

Garnish and serve

Garnish with a single fresh (edible) rose petal or a thin lemon slice on the rim if using. Serve immediately while hot. The fragrance is most prominent in the first minutes after pouring.

Iced variation (optional)

To make iced rose tea, brew double strength (use 4 tsp blend per 8 oz), steep 3 minutes, strain, let cool to room temperature, then pour over a glass filled with ice. Sweeten to taste and garnish with chilled rose petal or lemon.