Most blends sold under a "beauty" label are built by addition — as many botanicals with a wellness reputation as will physically fit in the pack, on the reasoning that something in there will help. Ours goes the other way. Four ingredients, each one chosen because it does a specific job in the cup.
Rose petals, jasmine buds, lemongrass and green tea. That is the whole list. It brews pale gold with a rose-and-jasmine aroma that arrives before you taste anything, a clean green tea body underneath, and a citrus lift at the finish that stops the florals turning heavy or perfumed.
| Beauty Blend | In short |
|---|---|
| Caffeine | Yes, about 20–45mg per cup (green tea base) |
| Water | 75–80°C, never boiling |
| Steep | 2–3 minutes, covered |
| Tastes like | Rose and jasmine aroma, light green tea body, citrus finish |
| Best for | Mornings; cold brew in summer |
| Our pack | 65g pouch |
Why you'll love it
- A genuinely beautiful cup. Pale gold, with whole rose petals and jasmine buds visible in the pack and unfurling in the pot. It is the blend people ask about when they see it brewing.
- Green tea polyphenols. The base is a true green tea, so the cup carries catechins — the most studied group of plant polyphenols there is, and the reason we built the blend on green tea rather than a floral base.
- Aroma before flavour. Rose and jasmine are both carried on volatile aromatics, so a good half of the pleasure arrives at the nose. Brew it covered and you keep it.
- Light enough to drink all morning. No heaviness, no astringency if you brew it properly, and a clean finish that does not coat the palate.
- Naturally sweet. It needs nothing added. Sugar or honey buries the jasmine almost immediately.
- Excellent iced. Cold brewed it becomes delicate and floral in a way the hot cup only hints at.
What each ingredient brings
- Green tea — the base and the backbone. It supplies the body, the pale gold colour and the catechin polyphenols, principally EGCG. Everything else in the blend sits on top of it.
- Rose petals — the aroma and the romance. Rose contributes phenolics and flavonoids, but its real job here is scent and the softness it gives the finish.
- Jasmine buds — green tea and jasmine are one of the great pairings in tea, full stop. Jasmine adds a heady top note that lifts the whole cup.
- Lemongrass — the structural ingredient, and the one people underestimate. Its citral gives a citrus lift that stops rose-and-jasmine becoming perfumed and cloying. Take it out and the blend collapses into potpourri.
How to brew it
This is the one blend in our range where temperature really matters. It has a green tea base, and boiling water on green tea makes it bitter and astringent — the single most common reason people think they dislike green tea.
- 1
Use 1–2 teaspoons per cup
Around 2g per 200ml. The blend is bulky because of the rose petals, so be a little more generous than you would with a plain green tea.
- 2
Water at 75–80°C — not boiling
The most important step. Boil the kettle and let it stand for three or four minutes, or add a splash of cold water to the pot. Too hot and you scald the green tea into bitterness and drive off the florals at the same time.
- 3
Steep 2–3 minutes
Short. Green tea gives up its astringency fast if you leave it, and the jasmine aroma is at its best early.
- 4
Cover the cup or pot
A saucer or a lid. Rose and jasmine both live in volatile aromatics, and uncovered they leave with the steam rather than staying in the tea.
- 5
Taste before adding anything
It is naturally sweet. Sugar and honey both bury the jasmine, and milk does not belong anywhere near it.
Different ways to drink it
- Cold brew. A tablespoon in a litre of cold water, overnight in the fridge. Cold extraction pulls almost no astringency, so you get pure florals — the best iced tea this blend makes, by a distance.
- Iced with a strip of lemon peel. Brew hot at double strength, cool quickly over ice, and finish with peel rather than juice so you do not swamp the jasmine.
- As a morning tea in place of coffee. Enough caffeine to be useful, none of the harshness.
- With a slice of peach or a few raspberries in the jug, if you are serving it cold to other people. Fruit sits well against rose.
- As a base for a spritzer. Chilled, topped with sparkling water, no sweetener.
- Never with milk. It is a floral green tea; milk flattens the entire thing.
Blending it further
It is already a blend, so it does not need much — but a few additions genuinely improve it depending on what you want from the cup.
- More rose buds if you want it fuller and more floral. Whole buds also make it look spectacular in a glass pot.
- A little extra rose for a rounder, more perfumed top note.
- A pinch of spearmint for a fresher, brighter cup — particularly good iced.
- A few butterfly pea flowers if you are serving it cold and want colour. They add almost no flavour and turn the cup blue-violet.
Good to know
- What is in the pack. Green tea, rose petals, jasmine buds and lemongrass, in a 65g pack. Nothing else — no flavouring, no filler.
- Storage. Airtight, dark, dry and away from anything strongly scented. Green tea and florals both pick up smells from a shared cupboard faster than most teas.
- Drink it while it is fresh. Green tea has a shorter useful life than a floral infusion, and the jasmine aroma is the first thing to go. This is not a pack to buy and forget for two years.
- Caffeine. Roughly 20–45mg per cup from the green tea base. Morning and early afternoon rather than evening.
- Realistic expectations. It is a lovely tea and a good habit. It is not a skincare product, and no infusion replaces sleep, water or sunscreen.
