Persian Saffron Rose Black Tea

$10.00

BLACK TEA | MODERATE CAFFEINE | SAFFRON & ROSE

Persian saffron and rose petals, on a black base balanced with pomegranate an barberries. The pairing goes back a long way in Persian kitchens and it has never needed improving. Saffron gives the cup its warmth and its color, rose gives it the perfume.

Sold in 1 oz quantities. Each oz makes 6-10 cups of tea.

Ingredients

black tea, honeybush, rose petals, cherry, safflower, pomegranate, barberries, persian saffron

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“Quiet arrives the moment you stop reaching.
Wrap your hands around this and rest.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

This one earned its place because we wanted customers to meet a tea tradition they might not know. Plenty of people arrive knowing English Breakfast or Indian chai, and Persian tea turns out to be new ground. Watching somebody smell it for the first time never gets old.

If saffron is what you love, Rose Saffron Latte Organic and Saffron Soul Herbal Tea are the two other places we put it to work, each one taking it somewhere completely different.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 3 to 5 minutes. Black tea needs the full boil.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Persian Saffron Rose

Persian "Jeweled" Tea Reduction Glaze

Makes about 1/2 cup

Persian Saffron Rose Black Tea simmers down with pomegranate juice into a glossy, floral glaze for roasted meats, tofu, or a cheese platter.

Ingredients

  • 1/4 cup Persian Saffron Rose Black Tea (loose-leaf blend)
  • 1 cup 100% pomegranate juice
  • 1 tablespoon honey or sugar (to balance the tartness of the barberries)
  • 1 teaspoon lemon juice (optional, to brighten the profile)

Instructions

  1. Steep the tea in 1/2 cup of boiling water for 10 minutes. Strain thoroughly, pressing the leaves to extract the oils and essence.
  2. In a small saucepan, combine the tea concentrate, pomegranate juice, honey or sugar, and lemon juice.
  3. Simmer over low heat, taking care not to let it reach a hard boil, until the mixture thickens to a syrupy consistency that coats the back of a spoon. This typically takes 45 to 60 minutes.
  4. This reduction acts as a "liquid jewel." Use it as a glaze for roasted chicken, tofu, or as a sophisticated drizzle over a cheese platter to add that signature Persian tang and floral finish.