Acala Tea Co.
"Egyptian Rose" Organic Buds and Petals
"Egyptian Rose" Organic Buds and Petals
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Rose is a natural anti-inflammatory, used for centuries to reduce tissue swelling in the face, eyes, blood vessels, and uterus during menstruation. Use them in preparing anti-inflammatory elixirs or making beauty and luxury bath products.
In Ayurvedic medicine, Pitta dosha is the heat energy in our bodies. During hot weather, Sadhaka Pitta (the subdosha of Pitta that governs emotions and the heart) becomes off-kilter and increases all aspects of Pitta dosha (the mind-body operator that regulates heat, digestion, and metabolism). Rose soothes the mind, heart, and emotions, cooling and balancing Pitta dosha.
Rose Petals can be enjoyed as a warm tisane or a cold brew beverage. It is also delicious when cacao and honey are added to a hot rose water tisane and made into a rosy hot chocolate. See Brewing Instructions for steeping instructions.
Tea Specifics
Tea Specifics
Organic rose bud and petals
Rosa Centifolia
Origin: Egypt
Tasting Notes
Tasting Notes
Sweet, tart, soft floral aroma and taste
Brewing Recommendations
Brewing Recommendations
Serving Size: 5g (2 tsp) per 150ml purified water.
Ideal Brewing Vessel: Glass tea pot with infuser; porcelain or ceramic tea pot with strainer; tea sachets
Western Style Steeping: Boil water to 212F/100C. Steep for 3-4 minutes before pouring the liquor into a tea cup.*
Sachet Brewing: Add 4g (2 tsp) of rose petals to a sachet and place into a mug filled with 212F/100C water. Steep for 3-4 minutes.
Cold Brewing: Add 4-6g (2-3 tsp) of rose petals to a pitcher filled with 450 ml cold water and allow to brew overnight in the refrigerator. Use filter when pouring.
Heart-Warming Rose Cacao: Steep rose petals in boiling water as directed above using half the amount of water. After steeping, stir in cacao and honey to the rose tisane and top with warm milk.
*Adjust the brew time, temperature and leaf volume to fit your taste: A lower temperature increases vegetal flavor; a shorter brewing time decreases astringency; and a lower volume of leaves reduces bitterness.
