Mulberry Rose Tea Recipe
As someone who has incorporated herbal teas into my daily wellness routine for years, this mulberry rose tea is my absolute favorite midday
Ingredients
- 8 fresh mulberries
- 5 Phnom Penh rose buds
- Appropriate amount of raw honey
- Boiling purified water
Instructions
- Gently rinse the mulberries and rose buds under cold running water to remove surface dust. Do not rub vigorously, as this can damage the delicate rose petals and leach out nutrients.
- Place the cleaned mulberries and rose buds into your teacup or teapot. Pour boiling purified water over the ingredients, filling the cup about ¾ full.
- Immediately cover the cup with a lid and let it steep for exactly 5 minutes. This steeping time is optimal—it allows all the beneficial compounds to release into the water without making the tea bitter.
- Wait until the tea cools to below 60°C (140°F) before adding honey. High temperatures destroy the natural enzymes, vitamins, and antioxidants in honey, reducing its nutritional benefits.
- Stir gently to dissolve the honey, then serve immediately while warm. You can strain the tea if you prefer a sediment-free drink
Notes
- Reusable brewing: This tea can be re-infused 2-3 times with fresh boiling water. Each subsequent steep will have a slightly milder flavor but still retains many health benefits.
- Flavor variations: For an extra nutritional boost, add 2-3 goji berries or 1 red date to the tea before steeping. For a refreshing iced version, let the tea cool completely, then pour over ice.
- Important precautions: Pregnant women, breastfeeding mothers, and women with heavy menstrual flow should avoid drinking this tea, as rose has mild blood-circulating properties.
- Storage tips: Store dried mulberries and rose buds in airtight containers in a cool, dark place away from direct sunlight to preserve their flavor and potency for up to 6 months.