Rose, Apple Blossom and Osmanthus Flower Tea

Why people make this tea

When Nourilo took an aromatherapy class at a culinary school years ago, the instructor handed every student a glass of cool distilled water with just a few drops of rose water — and the whole room seemed to brighten up. That small moment stayed with him. Fragrant flowers have a quiet way of easing a tense mind, and brewing them as a tea is one of the simplest traditions in Chinese food therapy. This three-flower blend combines the emotional-balancing quality of rose with the traditional eye-brightening properties of apple blossom and the skin-supporting antioxidants that osmanthus is celebrated for.

Method

1. Rinse the flowers briefly with a small splash of hot water to remove any dust, then discard this first rinse.
2. Place all three flowers in a teapot or heatproof cup.
3. Pour in freshly boiled water to fill.
4. Steep for 5 minutes, then pour and enjoy. The pot can be re-steeped 1–2 times.

Nourilo’s Tips

You can pre-portion the three flowers into individual tea bags — handy for steeping at work or on the go. If the tea tastes a bit bitter, simply reduce the osmanthus slightly; honey can also be added to taste. Drink 2–3 times a week rather than daily to let the body adjust.