“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Henry James, “The Portrait of a Lady”
The tea manking it usually it’s an opportunity for a ritual in our lives, a ritual meaning that we need to release ourself and observe our reactions when we act. Rose tea is a wonderfullly calming, and refreshing springtime drink. Grace Firth in “A Natural Year” reports that rose tea helps to expel “womanly melancholy and cure madness”. It is also beautiful to look at with its faded pink rosebuds and silvery verbena leaves. Rose tea (or any herb tea) should be drunk with a little honey to bring out the flavor, avoid to use the sugar unless you know for sure the natural quality.Nowadays it’s difficult for us to find natural products so we must be carefully everytime we choose something.
2 cups black or Chinese tea, about 8 ounces
1 1/2 cups dried rose petals or buds,
3/4 cup lemon verbena leaves,
2 tablespoons dried lemon peel
Airtight containers for storage
In a large bowl, mix together the tea, rosebuds, verbena leaves, and lemon peel. Strong light will affect the delicate taste of the tea, so package in airtight containers and store away from the light. Use 2 tablespoons per cup of tea.