Pendray Black Rose Recipe

Preheat teapot/cup

Pour a small amount of boiling water into the teapot or teacup, swirl to warm the vessel for 10–15 seconds, then discard the water. This helps maintain infusion temperature.

Measure the Earl Grey loose leaf tea (2 tsp) and dried rose petals (1 tsp) into an infuser or directly into the teapot.

Bring fresh water to a full boil and then allow it to rest 30 seconds so the temperature drops to roughly 95–98°C (203–208°F). Pour 8 oz (about 240 ml) of this just-off-boil water over the tea and rose petals.

Cover and steep for 3 to 4 minutes. For a brighter citrus-forward Earl Grey, steep 3 minutes; for a more robust, deeper black-tea backbone that complements the rose, steep 4 minutes. Avoid steeping longer than 5 minutes to prevent excessive bitterness.

Remove the infuser or strain the tea leaves and rose petals from the brewed tea into your cup or teapot to stop infusion and keep the flavor balanced.

Stir in 1 tsp honey while the tea is warm so it dissolves completely. Add 1 tsp vanilla extract and stir gently to combine. Taste and adjust sweetness (add up to 1 more tsp honey if desired).

If using, float a fresh rose petal on the surface as a garnish and serve immediately.