Rose Buds

Rose infusions are first recorded as being used in the Chinese Han dynasty, during the first Century B.C. and in the Middle East from approximately 7^th Century A.D., where they were revered for their sweet fragrant taste and numerous health benefits. Rose buds have continued to be enjoyed as a beverage and as an ingredient for cooking ever since!

Several varieties of rose are used but the most commonly used variety is a rose called Rose Damascena, which is a small, highly fragranced rose originating from the Middle East.

Rose buds used for infusing are picked when they are very young and before they bloom- when the bud is still very tightly packed together. This means that all of the oils which hold the fragrance are still contained when the bud is infused.

 The many health benefits of rosebuds are purported to include help reduce anxiety, improve digestion, soothe cramps, reduce inflammation and encourage healthy skin.

Rose buds or rose petals?

Rose buds can be brewed alone as they have so much flavour packed inside the tight little buds, while rose petals are often used to blend either with other infusions or teas. This is because the petals by themselves have less flavour when brewed alone because so much of the flavour and oils were lost when the petals were plucked.