White Port infused with Majani Black Tea Rose Petals and Lavender

White Port infused with MAJANI Black Tea

Rose Petals and Lavender

Yield: 750 ml or 1 bottle

1 bottle of White Port, Dow’s Fine White Porto works very nicely

1/4 cup Kenyan full leaf orthodox black tea (or 1/8 cup ctc or fannings)

1/2 cup loosely packed fresh rose petals or 1/4 cup dried rose petals

2 Tablespoons fresh Lavender Petals or 1 Tablespoon dried lavender petals

Place all ingredients together in a glass or stainless steel pitcher.  Steep at room temperature to taste.  You will probably be very happy with the results at around 45 minutes, but start tasting it a little earlier.  The larger leaf the tea you use, the longer it will take to infuse.  Strain very well.  The key to making shelf stable Tea Cocktails is the straining.  Use a coffee filter, T-Sac or several layers of cheese cloth to strain the port completely.  If you leave any tea residue, the port will over-steep.  If you leave any flower petals, they can break down and turn your beautiful clear cocktail cloudy.  When properly strained, this port can stay at room temperature for up to 3 months.

Serve as is or use to drizzle over fresh fruit.

Recipe by Cynthia Gold - Tea Sommelier at  L'Espalier and Author of Culinary Tea: More than 150 Recipes Steeped in Tradition from around the World.