Tea Rooms - A Perfect Morning Tea ... AT MY ROSE GARDEN

Now that Spring is here with soft, warm days, a morning tea in the garden is perfect...

Choose a lush green lawn under a shady tree and set a vintage, lace iron-work table beneath.  Chipped paintwork adds charm!

Cover the table with an heirloom, embroidered supper cloth (my mother hand-embroidered linen for my sister and me – priceless treasures!).  Around the table, place comfy garden chairs, covered with freshly laundered covers (faded cotton covers are lovely!).  Make room for an inquisitive pet as you set up!  

Add a small vase filled with the first roses and sweet-peas of Spring.

Assemble your prettiest porcelain and china.  Serve a favourite cake or slice (from your local bakery if you like) and a bowl of fresh strawberries (for that guilt-free treat).  Brew the best tea and coffee you can. 

Now, all is set to gather a friend or two (include a friend who perhaps needs a little extra care).  Add a large dose of laughter and friendship, for a perfect Morning Tea.  

Heirloom Roses - First Roses of Spring ... AT MY ROSE GARDEN

The first roses to bloom in Spring AT MY ROSE GARDEN ...

Gruss An Aachen, an early Floribunda from 1909 with clusters of full, cream roses tinged with a soft apricot and pink.  She also has a lovely perfume and is rarely without blooms from Spring to Autumn.  Delicious.

Paper Gontier,  a Tea rose from 1883, bred in France by Nabonnand.  He has beautiful pointed deep pink buds that open into charmingly untidy blooms of a softer pink, sometimes streaked white.  A light, dry fragrance typical of Tea roses.

Svnr de St Anne’s, the beautiful 1950 sport of the well known Bourbon rose, Svnr de la Malmaison.  A favourite as her pale pink, semi-double blooms never spoil in heavy rain, unlike her parent.  She has a lovely rose fragrance, sometimes with the faintest hint of cinnamon.  A treasure in our garden and never disappoints.

Crepuscule, a Noisette  bred by Dubreuil of France in 1904.  The warm apricot glow of this climber’s semi double blossoms are delightful.   She has a soft fragrance and covers herself in cheerful buds throughout the warm weather.  

G. Nabbonand, a Tea rose from 1888, also known as Jean Ducher in Australia.  Her soft apricot, pink blooms appear as delicate and lovely as silk with a soft, dry fragrance.  Absolutely delicious and constantly in bloom with a short respite over winter. 

Gloire de Dijon, a climbing Tea rose bred by Jacotot, France in 1853.  Said to be hardier for cold climates than most Teas, she is well named with her glorious blossom.  With a soft, buff cream, she displays an exquisite button eye centred amid multiple quills.  Her delicious perfume is delightfully complex.  Another treasure in the garden.  

Each of these early rose blooms herald in the delights to come ... 

Tea Rooms - A Rosie Cup of Tea ... AT MY ROSE GARDEN

To make a Rosie Cup of Tea ...

Take your dried rose petals from your store cupboard (See Rose Craft – Rose Petals for Tea?).  Choose a loose leaf tea that will enhance but not overpower the subtle fragrance and flavour of your dried rose petals.  My first choice is for Australian grown black tea leaves with a mild flavour and aroma.

Now combine the dried rose petals with the loose tea leaves to taste.    Use a ratio of one-third rose petals to two-third tea leaves as a guide, using a tea cup as a measure.  For a more strongly flavoured rose tea add a larger quantity of dried petals; alternatively reduce the amount of rose petals for a subtler rose flavour and aroma.  The depth of fragrance in the rose petals will also dictate the ratio of rose petals to tea leaves. 

Once you have combined your dried rose petals with the loose tea leaves, you should be able to see pretty pink petals mixed with the loose tea leaves.   You may prefer to crumble your rose petals to make them finer, but I prefer to see large pieces of rose petals amongst the tea leaves.

Store this mixture as for loose leaf tea in an air-tight container (not plastic) away from light.  If you have one, a vintage tea caddy is perfect (or use this as an excuse to find one on your next antiques shopping trip!).  I also enjoy seeing this pretty mixture in a glass jar, which also makes it easy to find in the store cupboard. 

Now, to brew your rose petal tea ... Choose your favourite vintage tea pot.  As for loose leaf tea, take one spoonful of your rose petal tea mixture per person, plus one for the pot.  Pour on freshly boiled water and leave to brew for 3 to 4 minutes, or longer if you prefer strong tea.  

To complete the rose inspired theme, serve in your prettiest rose china. I have used my treasured Royal Albert ‘Lavender Rose’ sugar bowl and creamer, and ‘Rosie’ china tea cup and saucer.   Of course, rose petal tea tastes delicious whatever vessel you serve it in, but a rosie cup of tea is just a little more special if you use lovely china. 

Depending on the colour of your rose petals, your rose tea will have a slightly pink hue, along with a subtle rosie aroma and flavour.  Serve with milk and honey if you prefer, but above all take the time to relax and enjoy your Rosie Cup of Tea.