How to Make Cold Brew Rose Iced Tea

1. Put chopped dried rose buds and cool or room temperature water in a pitcher or glass container. Cover pitcher and put in refrigerator for at least 12 hours. Stir to make sure rose buds get dampened by the water and isn't sitting dry on top of the water surface. Use filtered water for a better tasting iced tea. 
2. Strain rose buds and pour tea into a cup. Ice is optional since the tea is already cold.

Brewing Guide

• TEA: 1 tablespoon chopped dried rose buds
• WATER: 1 cup (8 oz.)
• WATER TEMPERATURE: 208°F
• STEEP TIME: 5 minutes

• TEA: 1 tablespoon chopped dried rose buds
• WATER: 1 cup (8 oz.)
• WATER TEMPERATURE: Cold water
• STEEP TIME: 12 hours in the refrigerator

Tips

• Use loose tea instead of tea bags for a better quality cup of tea.
• For a stronger cup of rose tea, add a couple of more minutes to your steep time or add 1/2 teaspoon more of the dried rose petals.
• Use a glass teapot to make herbal tea so you can see the pretty herbals in water.
• If you want to sweeten hot tea, you can use any kind of sweetener from sugar to date syrup, but for sweetening iced tea, always use simple syrup since it'll be the easiest to mix into a cold drink.
• Rough chop or cut rose buds before steeping in water. Measure out the rose buds, then chop. Rose buds are fairly small and tightly closed so cutting them helps the water reach into the the petal layers.
• Try adding a couple of dried rose buds to your green tea or black tea to give it a light floral flavor.
• Rose tea can be brewed and stored in the refrigerator for up to 4 days. Keep it covered or airtight glass container or pitcher.
• Loose tea and tea sachets should be stored in an airtight container away from light, odors, humidity, and heat.