Rose Bud Tea (Mei Gui Hua Cha): Taste, Varieties and How to Brew

Rose bud tea (mei gui hua cha) is an infusion of dried rose buds, most often from Rosa rugosa and related Chinese roses. It isn't made from the tea plant and is caffeine-free. It smells strongly of rose and tastes softly floral, lightly sweet and a little tart, with a slight bitterness if over-brewed. Use 5–8 buds per 300 ml at 85–90 °C for 3–5 minutes. It's also lovely blended with Chinese red (black) tea or shou pu-erh, which adds caffeine.

I'll be honest: I expected rose tea to taste like soap. Most rose-flavoured things I'd tried in Europe did. Then a tea friend dropped a few dried buds into a cup of Dian Hong and the combination was so natural, rose and honey and malt, that I bought a bag of buds on the spot. On their own they're gentler than I expected; with red tea they're one of my favourite winter cups.

What rose bud tea is#

The buds are picked just before they open, when the scent is concentrated, and dried whole. Chinese rose tea is usually made from Rosa rugosa and its relatives. Well-known growing areas include Pingyin in Shandong and Kushui in Gansu; Yunnan also grows fragrant roses for tea and food.

What rose tea tastes like#

Pale pink-gold in the glass. The aroma is unmistakably rose; the taste is lighter than the smell: soft, floral, lightly sweet, with a gentle tartness. Brewed with boiling water or left too long, it turns slightly bitter and "green".

How to brew rose bud tea#

Tips:

• Re-steep once or twice; the aroma fades faster than chrysanthemum.
• Pair it with osmanthus for a fruity-floral cup, or with chrysanthemum for a softer one.
• Honey is a common addition, but try it plain first.

My favourite combinations#

• Rose + Dian Hong: rose, honey and malt. My winter cup.
• Rose + shou pu-erh: the rose brightens the earthy tea; a nice twist on chrysanthemum pu-erh.
• Rose + osmanthus: caffeine-free and very fragrant. See osmanthus tea.

How to choose rose buds#

• Natural, slightly muted colour: pink to purple, not neon.
• Whole, closed buds with little dust.
• Clean, sweet rose smell. A sharp, sulphur-like smell suggests the buds were treated to keep their colour.
• Food-grade only. Don't use roses from florists or gardens, which may be sprayed.

A note on health claims#

Rose tea is often sold with beauty and wellness promises. As with every herbal tea on this site, we write about flavour, not medicine. If you're pregnant or take regular medication, check with a doctor before drinking herbal infusions regularly.

Storage#

Airtight, dark and dry. Rose buds lose aroma and colour within about a year. See how to store tea.

Myths#

"Rose tea contains tea." Pure rose buds don't. Rose red tea does.

"Brighter colour means better quality." Often the opposite: it can mean dye or sulphur.

"It tastes like perfume." Good buds, brewed gently, taste soft and natural.

My side-by-side: temperature matters#

The same rose buds, 6 buds in each of two 300 ml glasses, 4 minutes.

85 °C: pale pink-gold, fresh rose and a hint of honey, soft and lightly tart. Pleasant to the last sip.

Boiling water: darker, the rose aroma flatter, a green, slightly bitter edge at the end. Drinkable, but noticeably worse.

For something so delicate, a few degrees make a real difference.

Rose with other teas: my pairing notes#

A general rule: rose loves teas with honey, malt or earth, and sits less happily on fresh green notes.

My honest take#

Rose buds on their own are pleasant; rose with Chinese red tea is special. If you buy a small bag, use most of it that way.

The bottom line#

Rose bud tea is a caffeine-free infusion of dried rose buds, floral and softly sweet. Brew 5–8 buds at 85–90 °C, avoid neon-coloured or sharp-smelling buds, and try it with red tea or shou pu-erh. More in my Chinese herbal tea guide.