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HERB TEA PAGE 4



Rose Verbena Tea
This is made with dried ingredients and can be stored and used throughout the year.

250g good black or Chinese tea 2 cups dried rose petals
1 cup dried lemon verbena tea

Mix together in a large bowl with your hands. Pack in tins or jars with airtight lid and use one heaped tablespoon per pot.

Rose Petal Tea
2 cups freshly picked petals of dark red roses
1 litre water
honey (rose honey if you have made it)
Place washed petals in a teapot. Pour in the boiling water,
cover and leave the tea to brew for 10 minutes. Serve this tea
hot or iced, with honey to enhance the delicate taste.

English Rose Tea
'/2 cup dried red rose petals
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup.

Potpourri Tea
This beautifully scented tea is lovely served with a little honey and a slice of orange.

1 cup good black tea
'/2 cup dried rose petals
2 tablespoons dried orange blossom
1 tablespoon dried orange peel, freshly grated
1 tablespoon cassia bark, crumbled
3 sticks cinnamon bark, crumbled
4 whole star anise
1 tablespoon ground nutmeg
1 teaspoon whole cloves, freshly pounded

Mix all ingredients in a mixing bowl with your hands. Store in airtight tins. Use one heaped tablespoon per pot.




Comments to: Natalie Armstrong
Last Updated: 10 August 1997
By John Armstrong
© Copyright 1996-1997 John Armstrong.
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