I love roses. When we lived in Los Angeles, Tom always gave me roses for my birthdays. We would go downtown to the flower mart at the break of dawn to find the perfect color and scent each year. The market would be bustling with florists and restauranteurs composing their daily bouquets. I remember the pale lavender Sterling roses symbolizing enchantment and love at first sight, and the dark Victorian red ones representing deep affection. We brought them home and they filled my life with beauty.
Evolving our tradition, this year Tom gave me a stunning rose plant for our garden - Tess of the D’Ubervilles from David Austin’s climber collection. Only Gordon’s Garden Center in Yelm carries these amazing blossoms around here. Tess is an old English rose, rich crimson-red when the buds open, turning a vibrant magenta as she blooms. Her scent is very delicately floral. I’ve been drying her petals for my latest rose-infused obsession - rose tea lattes - discovering an alchemy between scent and flavor. Most rose petals are edible and taste exactly as they smell.
This year we also discovered Murchie’s tea shop in Vancouver, Canada that’s been importing and blending finest teas from select gardens around the world since 1894. Murchie’s Rose Congou or Princess Blend is a perfect complement to my rose latte creation.
Rose Tea Latte Recipe - serves 2
2 tbsp dried rose petals
1 tbsp dried loose Rose Congou or Princess Blend tea (Murchie’s)
1 cup boiling water
1 cup soy milk
1 tbsp real maple syrup
1/4 cup Cortas rose water
Bring a cup of water to a near boil. Add tea leaves and rose petals. Cover and boil for 1 minute. Take off heat. Add soy milk. Stir in maple syrup and rose water. Cover and let stand for 1 more minute. Strain and serve in your favorite tea cups.