Rose Milk Tea

Before you start

Rose milk tea layers floral rose over a robust black tea and creamy milk. Done well, the rose reads as a soft, sweet perfume on the nose and a faint fruitiness on the palate. Done badly, it tastes like soap. The difference comes down to quantity and the form of rose you use.

Dried, food-grade rose buds give a gentle, rounded flavor when steeped in the last minutes of brewing. Rose water is much stronger and varies a lot between brands, so it should be added a few drops at a time. A strong Assam or Ceylon tea gives enough malt and body to hold the rose in check, and a little sweetness helps the floral notes come forward.

Ingredients

• 5 g (2 tsp loose or 2 bags) strong black tea — Assam or Ceylon
• 1 tbsp (about 2 g) dried food-grade rose buds or petals — or ¼ tsp rose water
• 180 ml (¾ cup) water, just boiled
• 120 ml (½ cup) whole milk — or half milk, half evaporated milk for richness
• 15 ml (1 tbsp) simple syrup or rose syrup — to taste
• as needed ice cubes — for the iced version

Method

1. Pour the just-boiled water over the black tea and steep for 2 minutes.
2. Add the dried rose buds and steep for 2 more minutes. Steeping rose for longer can pull out bitterness and a hay-like taste.
3. Strain the tea, pressing gently on the leaves and petals. You should have about 160 ml of dark, fragrant tea.
4. Stir in the syrup while the tea is hot. If you are using rose water instead of buds, add it now, a few drops at a time, tasting as you go.
5. For hot rose milk tea, heat the milk until steaming and pour it into the tea. For iced, let the tea cool for 5 minutes, then pour it over a glass of ice and top with cold milk.
6. Garnish with a few dried rose petals on top if you like.

Tips for success

• Buy rose buds sold for food or tea. Decorative or florist roses may be treated with chemicals that are not safe to eat.
• Start with less rose water than you think. You can always add a drop more, but you cannot take it out.
• Strong tea matters. A weak brew lets the rose dominate and makes the drink taste perfumed.
• Rose syrup adds color as well as flavor, turning the drink a soft pink.

Substitutions

Dried rose buds

Rose water at ¼ teaspoon per drink gives a stronger, more direct aroma. A rose-scented black tea blend can also be used on its own.

Black tea

Jasmine green tea makes a lighter, more floral version; brew at 80°C (176°F). Earl Grey adds bergamot, which pairs well with rose.

Whole milk

Oat or almond milk both work. Sweetened condensed milk makes a richer, dessert-style drink; omit the syrup.

Variations

Rose milk tea with boba

Add cooked tapioca pearls to the glass and serve iced with a wide straw.

Rose cardamom milk tea

Add 2 crushed cardamom pods with the black tea for a spiced version.

Troubleshooting

It tastes soapy or like perfume

Too much rose water or rose was used. Dilute with more tea and milk, and reduce the rose next time.

There is no rose flavor

The buds were old or the tea too strong. Use fresh, fragrant buds and add a few drops of rose water at the end.

The milk curdled

Very hot tea combined with older milk can curdle. Use fresh milk and let the tea cool slightly before adding.

Storage

Serve right away. Brewed rose tea without milk keeps in the refrigerator for 1 day. Store dried rose buds airtight, away from light, for up to 6 months. Do not leave milk tea at room temperature for more than 2 hours.

Safety notes

Black tea contains caffeine. Use only roses grown and sold for culinary use.