During the drying process, China black tea is delicately scented with rose petals to produce Rose Congou Tea. The resulting brew is a fragrant copper colored cup with a slightly sweet floral taste. Roses have long been heralded as symbols of romance, respect, hope and beauty. Try a cup of this aromatic brew and see what unfolds for you!
Try pairing Rose Congou tea with poultry dishes, fruits (especially raspberry and lemon), soft cheeses (like brie), sweets (such as shortbread, cakes, cookies, scones) and chocolate.
Brew tea at 212º - steep for 3 minutes.
Rose Congou Tea Popsicles
1/2 cup limeade
1/2 cup water
1 tsp. Rose Congou Black Tea
Boil the water, add the tea and steep for 4 minutes. Strain out the tea leaves and add the limeade. Pour into molds and freeze.
Rose Tea Turkish Delight
Sent to us from Judy Bindner
3 cups brewed Rose Congou tea, double strength
2 cups sugar infused with a bit of Rose Flower Crystals
1/4 cup unflavored gelatin
2/3 cup cornstarch
1 1/2 cups powdered sugar
1/4 tsp cream of tartar
3/4 cup powdered sugar
Combine tea, rose-infused sugar and gelatin in a bowl. Heat in microwave on high for 7 minutes. Stir and microwave for 7 more minutes.
Mix 1 1/2 cups confectioners' sugar, cream of tartar and cornstarch together in a separate bowl. Combine with cooked syrup and heat in microwave on high for 6 minutes. If you desire a stronger Rose flavor, add 1/4 to 1/2 tsp. rose flavoring extract.
Spray or grease a rectangular baking dish and add mixture. Chill in refrigerator about half an hour or until it is firm.
Remove from refrigerator and cut into small cubes using a knife dipped in water.
Toss the squares in the 3/4 cup powdered sugar until all sides are coated. Sprinkle some Rose Flower Crystals on top for a little extra treat. This should be stored in the refrigerator in a tightly sealed container.
Judy said " I have always loved what are called Aplets and Cotlets at Christmas. They are flavors of Turkish Delight or loucoum that are readily available. My favorites, however, are rose and pistachio. This recipe is not so difficult because a candy thermometer is not involved."
||Garden in a Cup
|Congou is a type of black tea, but this one is quite mellow with a rich, spicy hue. I am not certain, but I believe this tea was fermented with layers of rose petals rather than just having a flavoring added. I say this because the scent and taste are so natural like fresh roses in a spring or summer garden. There'll is no artificial taste at all and the rose is not overpowering. There are bits of colorful rose petals included which add visual interest. This tea is gentle, relaxing and romantic.|
|- JUDY BINDNER, AR|
|This Rose Congou is wonderful. We mix it with an Assam, because otherwise it is too light and delicate in flavor. But it is not too perfumy and we get a lot of compliments on it. Also delicious iced.|
|- Heather Fisher, CA|
||Good rose tea
|I love rose teas, but sometimes theyre like drinking shampoo. This is floral, but not too perfumey, so its just right. I can drink it either with or without sugar and its just as good.|
|I did not think I would like the flavor of rose very much, but I figured I would try it anyway. I was blown away. The blend of black tea and rose petals was absolutely perfect and delicious. I will definitely be trying the other variations with added flowers. This is a great starter tea for floral infusions.|
|- Shawn Pearson, AZ|
||Rose Congou Tea
|My favorite tea! It is delicately scented with rose petals, so the rose scent is not overpowering.|
|- Alexis, IL|