Beautiful aromatic flowers that instill a tea infusion with delicate floral scent of Jasmine, Rose, or Chamomile…this bountiful collection of blooming teas will tantalize the eyes and nose as well as the taste buds. These artisan teas will bloom as they steep, will create a wonderful pot of tea.
You can dehydrate the flowers yourself if you have access to them for a tea you can enjoy in the winter when these flowers are not accessible fresh. To learn how to dehydrate flowers, use the instructions in Drying Methods for Herbs & Spices. Additional information on making teas can be found in my Making Teas from Herbs and Spices article.
The Queen of Flowers… Did you know that all the parts of roses are edible? The fragrant appeal of a cup of rose tea is just too good to be missed.
All roses that you intend to consume must be free of pesticides. Do not use or eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant. See information below on the different parts of the flower.
About 15 large roses will give you:
2 cups fresh fragrant rose petals 2 cups of leaves from your roses
15 rose hips (center fruiting part) from your roses
4 cups water
Honey or granulated sugar to taste
- Shake each flower to dislodge insects hidden in the petal folds. Wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water. Rinse roses thoroughly, separating the petals, hips, and leaves gently. Pat dry.
- Clip and discard bitter white bases from the rose petals.
- In a small saucepan over medium-high heat, place the prepared rose parts you have cleaned.
- Cover with 4 cups of water, cover, and bring just to a simmer; let simmer for approximately 10 minutes, or until the petals become discolored (darkened).
- Remove from heat and strain the hot rose petal liquid into teacups.
- Add honey or sugar to taste.
Note: You can also use the parts of your roses dried for this tea. After removing from the heat, allow to steep an additional 15 minutes before straining.
Chamomile Flower Tea
Chamomile flower tea is one of the most consumed teas in the world behind regular black tea. Chamomile flowers have a naturally sweet taste with a hint of an apple flavor. Chamomile is a good herbal source of Magnesium, and is known as a soothing and relaxing herb.
This aromatic tea is easily made when you have fresh flowers of German (Matricaria recutita) or Roman Chamomile (Anthemis nobilis) to hand but as with everything in horticulture seasonality comes in to effect and it’s not always possible to have a fresh supply of flowers. By harvesting and drying the fresh flowers you can enjoy this somniferous delight, with its many other health benefits, throughout the darker months when fresh Chamomile flowers aren’t available.
1 tablespoon dried chamomile flowers or 4 tablespoons of fresh chamomile flowers
1 cup of hot water
Optional additions to taste, such as honey, lemon, or mint
- To make an infusion, put the chamomile flowers into a cup. Pack the measuring spoon tightly. Decrease or increase the ratio of chamomile flowers to water, for a weaker or stronger tea.
- Cool the just-boiled water slightly (chamomile tea is best when steeped in hot – not boiling – water), and then add to your cup.
- Let your chamomile tea steep for 5 to 10 minutes (herbal teas tend to improve with longer steeping times to bring out their best flavor and fullest benefits).
- Strain into another cup. You may use a tea strainer to catch the chamomile flowers. (Make sure your tea strainer is STAINLESS STEEL, not aluminum.
Optional – Add extras, like sweetener, lemon, or mint, if you wish (a dollop of organic honey is a healthy, delicious addition to chamomile tea.)
Increasingly, people are using lavender in creative ways to promote relaxation. It is popular to use in nebulizers, sprays, salts, and scrubs to calm the body and promote sleep. Creative cooks are using it increasingly in cooking as well. Tea is a simple start to that end.
Lavender tea is surprisingly pleasant. For this tea, you can use fresh or dried lavender flowers We used lemon balm as our tea base but try it in your favorite teas — mint or chamomile would work nicely.
3 cups hot water
One handful of fresh lemon balm. (Substitute mints or a couple of tea bags)
Two tablespoons fresh or dried lavender flowers
Honey to sweeten (Optional)
- Bring water to boil.
- Pour boiling water over lemon balm and lavender (if you are using dried or fresh lavender).
- Cover and let steep for about five minutes.
- Add honey to taste and serve.
Lime & Dandelion Tea
1 quart of dandelion flowers – Pick them fresh and use immediately so they don’t wilt! Get only the yellow parts, and pull off any leaves or stems
3 quarts of cold water
1 cup of hot (not quite boiling) water
The juice of 3-4 limes
2-3 tablespoons dried stevia leaf or sweetener of choice (honey, cane sugar, etc, to taste)
1/2 cup dried red raspberry leaf (optional)
- Pick the dandelions fresh and place in a colander. Rinse well with cool water. (Don’t pick dandelions from areas where pesticides have been sprayed or animals may have watered.)
- In a jar or cup, pour the hot water over the stevia leaf and dried red raspberry leaf (if using) and stir well. If using another sweetener, put it in the warm water instead. Let steep 5-8 minutes and then strain off the herbs.
- Pour the sweetened liquid from the stevia/raspberry leaf into a gallon size glass jar. Add the juice of the limes, and then the cool water and stir well.
- Add the Dandelion flowers and mix gently. Refrigerate for at least 3-4 hours or until completely chilled and serve. You can strain out the flowers or pour them into the cups.
Use within 36 hours for best taste.
Jasmine Flower Tea
Jasmine flowers give off such an amazing scent. Harnessing that scent in your tea.
1 pint-sized jar or tin partly filled with black, green or white tea (leave room for jar’s contents to be shaken around)
15-20 freshly picked jasmine flowers Use only pink jasmine or poet’s jasmine. Star jasmine may be toxic.
- Make sure jasmine flowers are clean and dry. Add to the jar of tea. Close lid and shake a little. Leave 24 hours, so the jasmine scent infuses the leaves. Shake occasionally.
- Remove jasmine. The tea should already be lightly scented. For a more strongly scented tea, repeat one, two or three times, removing the flowers after 24 hours and replacing with freshly picked ones.
To prepare tea:
1/4 cup loose green jasmine tea
4 cups simmering water
1/3 cup honey
4 cups cold water
- Steep loose tea in simmering (not boiling) water for 2 to 3 minutes.
- Strain the tea and pour into a large pitcher. Stir in honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.
Hibiscus Flower Iced Tea
Makes about 5 1/3 cups
To make a tart, fruity tea, try steeped hibiscus flowers. You can also brew store-bought hibiscus tea bags as strong as you like.
6 cups water
1 cup dried hibiscus flowers
1/3 cup honey
Bring water to a boil in a medium saucepan. Remove from heat and add hibiscus flowers. Let stand for 1 hour. Strain through a sieve; discard flowers. Stir in honey. Refrigerate for at least 1 hour.