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Drink

Rose Tea

A tea made from rose buds, vinegar, sugar candy, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Rose Tea

Ingredients

Directions

Infuse

  1. Combine rose buds, white wine vinegar, and sugar candy in a pot.

  2. Pour in boiling water and stir well.

  3. Let the mixture sit near a fire for 2 hours.

Serve

  1. Strain the tea before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Rose + white winetop 17% of all pairs
    Smell alikelow
    Cooked together162 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rose + vinegartop 27% of all pairs
    Smell alikelow
    Cooked together96 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red rose buds
Provide the main floral aroma and the rose flavour of the tea.
White wine vinegar
Adds sharp acidity that balances the sweetness of the sugar.
White sugar candy
Adds sweetness that softens the acidity and the floral notes.

The step that matters

Let the mixture sit near a fire for 2 hours. Steeping draws flavour and colour out of the rose buds gradually into the hot liquid. The time and warmth set how strong the tea becomes, so the infusion should be checked rather than left unattended.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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