Rose Congou Tea – WS

During the drying process, China black tea is delicately scented with rose petals to produce Rose Congou Tea. The resulting brew is a fragrant copper colored cup with a slightly sweet floral taste. Roses have long been heralded as symbols of romance, respect, hope and beauty. Try a cup of this aromatic brew and see what unfolds for you!

Try pairing Rose Congou tea with poultry dishes, fruits (especially raspberry and lemon), soft cheeses (like brie), sweets (such as shortbread, cakes, cookies, scones) and chocolate.

Brew tea at 212º – steep for 3 minutes.

  Rose Congou Tea Popsicles

  1/2 cup limeade
  1/2 cup water
  1 tsp. Rose Congou Black Tea

Boil the water, add the tea and steep for 4 minutes. Strain out the tea leaves and add the limeade. Pour into molds and freeze.

Refreshing!

Rose Tea Turkish Delight
Sent to us from Judy Bindner

3 cups brewed Rose Congou tea, double strength
2 cups sugar infused with a bit of Rose Flower Crystals
1/4 cup unflavored gelatin
2/3 cup cornstarch
1 1/2 cups powdered sugar
1/4 tsp cream of tartar
3/4 cup powdered sugar

Combine tea, rose-infused sugar and gelatin in a bowl. Heat in microwave on high for 7 minutes. Stir and microwave for 7 more minutes.

Mix 1 1/2 cups confectioners’ sugar, cream of tartar and cornstarch together in a separate bowl. Combine with cooked syrup and heat in microwave on high for 6 minutes. If you desire a stronger Rose flavor, add 1/4 to 1/2 tsp. rose flavoring extract. Spray or grease a rectangular baking dish and add mixture. Chill in refrigerator about half an hour or until it is firm.

Remove from refrigerator and cut into small cubes using a knife dipped in water. Toss the squares in the 3/4 cup powdered sugar until all sides are coated. Sprinkle some Rose Flower Crystals on top for a little extra treat. This should be stored in the refrigerator in a tightly sealed container.

Judy said ” I have always loved what are called Aplets and Cotlets at Christmas. They are flavors of Turkish Delight or loucoum that are readily available. My favorites, however, are rose and pistachio. This recipe is not so difficult because a candy thermometer is not involved.”