Sunday, January 11, 2015

Lavender Rose Tea

      2015 is finally here and we are dusting this little foodie haven. After a bit of a discussion, we agreed that it would be a good idea to also include recipes that we will try out which will range from meals and desserts to beverages. With a small library of cookbooks at our disposal and friends who suggest things to us via Facebook, there is no lack of inspiration. So what are we starting off the new year with? Tea!

Lavender Rose Tea
- The Artist -

     There are so many types of tea out on the market but for those who are more on the DIY stance of things, there's always the option to make your own which gives you more freedom to try various flavor combinations. One popular option is floral teas. If you have your own edible/herbal use flowers, you are able to harvest and dry your own. For  this particular combination, use English Lavender and Autumn Damask Rose. If you are unable to grow your own, check your local ethnic grocery stores or online. Mix equal parts (of course feel free to play around with the ratio of the combination to find out what you like) dried rose and dried lavender and brew like you would a standard loose leaf tea.

     Your nose will be greeted by a wonderful aroma of lavender and rose harmonizing together. The color itself is a lovely golden hue which shimmers just slightly from the essential oils that had come off of the flowers during the steeping process. The reason I chose to add rose to the lavender in the first place was that I wanted to see how it would work with the strong flavor of the lavender. I was not disappointed in the results. Yes, the lavender was dominant, but the rose seemed to tone it down just a bit and add a subtle sweetness to it. On another note, if you choose to add sweetness to your tea, try only 1/2 Tbsp of honey.

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