抓一小撮玫瑰花瓣沖茶，淡淡芳香沁人心脾。

李時珍的《本草綱目》說玫瑰「性溫，味甘微苦」，可「和血行血，理氣解鬱」。強調藥食同源的《食物本草》亦提到玫瑰「主利肺脾、益肝膽，辟邪惡之氣」，對肝氣鬱結有舒緩效果。

玫瑰花茶不含咖啡因，但由於性溫，陰虛火旺或失眠時不宜晚上飲用，可於白天享用，其芳香行氣的特性有助疏通鬱滯，間接調節氣血運行。

成分：玫瑰花

出產地：尼泊爾

建議用法：

1. 沖玫瑰茶的最佳水溫是80～90℃。水溫太高會破壞花瓣的天然精油與維他命C，香氣也會揮發得過快，水溫太低（<70℃）則難以釋放有效成分。
2. 上蓋浸泡5-8分鐘讓花瓣舒展，精油與花青素充分釋放。可回沖2-3次，每次延長悶泡時間1-2分鐘。

可加蜜糖、枸杞、紅棗等配搭增加風味。

Make a soothing cup of tea with a pinch of rose petals from Nepal and enjoy a subtle fragrance that calms the mind and uplifts the spirit.

Rose is a flower for modern wellness that packs a lot of ancient wisdom.  Li Shizhen's Compendium of Materia Medica (本草綱目) describes roses as "warm in nature, sweet yet slightly bitter, capable of harmonizing blood, promoting circulation, and relieving stagnation."

The Ming era Food Materia Medica (食物本草) highlights rose benefits: "Nourishes the lungs and spleen, supports liver-gallbladder health, and wards off pathogenic influences." 

Naturally caffeine-free, rose tea is perfect for daytime relaxation and stress relief. Those with yin deficiency, sensitivity to warming herbs or insomnia should avoid evening consumption.

Ingredients: 100% Pure rose petals (Rosa damascena)

Origin: Sustainably handpicked in Nepal's Himalayan foothills

Suggested brewing method:

1. For optimal flavour and benefits, steep a handful of petals in 80–90°C water.  Higher temperatures degrade essential oils and vitamin C, while cooler water under-extracts the nutrients. 
2. Infuse for 5–8 minutes (covered) to allow full petal expansion and nutrient release.  Can make 2-3 further infusions, adding 1-2 minutes per steep. Glass or ceramic vessels are preferred.  

Can add honey, goji berries or red dates for extra flavours.