Rose and Longan Tea Recipe: A Fragrant Cup for Quiet Afternoons

Some afternoons call for a drink with a little sweetness and a gentle floral aroma. Rose and longan tea brings these flavours together in a simple botanical infusion you can prepare at home.

Dried longan gives the drink a rounded, fruity sweetness, while edible rose buds add fragrance. With just three essential ingredients and a small saucepan, you can make enough for two cups—one to share, or one to enjoy slowly while reading.

This rose and longan tea recipe is a starting point for finding your preferred balance of fruit and flowers.

What Is Rose and Longan Tea?

Rose and longan tea combines food-grade dried roses with dried longan flesh and hot water. This version contains no tea leaves, making it a naturally caffeine-free botanical drink when prepared with those ingredients alone.

Longan is a fruit sold fresh and dried. For this recipe, choose peeled, pitted dried longan flesh, sometimes labelled gui yuan rou or 桂圆肉. Its sweetness becomes more noticeable as it simmers.

The rose should complement that fruit flavour. A modest amount keeps the cup fragrant without making it taste overly perfumed.

Explore PandaHomeMart’s rose collection and tree fruits collection for ingredient options, checking each listing for its contents and preparation directions.

Rose and Longan Tea Recipe

Makes: 2 small servings
Preparation time: About 3 minutes
Simmering and steeping time: 13–15 minutes
Equipment: Small saucepan with a lid, strainer, and two cups

Ingredients

• 10 g dried longan flesh, peeled and pitted

• 1 g food-grade dried rose buds or petals

• 500 mL water

• Optional: A little honey or sugar, added after tasting

Rose buds vary considerably in size, so weighing them gives a more consistent result than counting them.

Use roses specifically sold for culinary or tea use. Follow any preparation requirements on your ingredient packaging.

Step 1: Prepare the Longan

Check the dried longan for any remaining pieces of shell or hard seed. Give the flesh a quick rinse under running water, then place it in the saucepan.

If the pieces are tightly clumped together, gently separate them so the water can circulate around them.

Step 2: Simmer the Fruit

Add 500 mL of water and bring it to a boil.

Reduce the heat and simmer gently for 8–10 minutes, with the lid partly covering the pan. The longan will soften, and the liquid should develop a light golden colour.

Keep the simmer gentle to limit evaporation.

Step 3: Add the Rose

Remove the pan from the heat. Add the dried rose, cover, and steep for 5 minutes.

Adding the rose after simmering lets you control its contribution separately from the fruit. If your rose product specifies a different preparation method, follow those directions.

Step 4: Strain and Taste

Strain the infusion into two cups.

Taste before adding a sweetener—the longan may provide enough sweetness on its own. If desired, stir a small amount of honey or sugar into the warm tea.

Let the drink cool to a comfortable sipping temperature.

You can also eat the softened longan flesh after checking that it contains no hard seed fragments.

What Does Rose and Longan Tea Taste Like?

Expect a floral aroma followed by the mellow sweetness of dried fruit. Depending on the ingredients and their proportions, the longan may suggest honeyed or lightly caramel-like notes.

The colour can range from pale gold to amber. Rose petals do not guarantee a pink drink, and a stronger colour does not necessarily mean a better flavour.

For your first batch, pay attention to which ingredient stands out. That will help you adjust the next one.

How to Adjust the Flavour

Change one ingredient at a time so you can tell what made the difference.

Your preference	Adjustment for the next batch
A lighter floral aroma	Reduce the rose to 0.5 g
More fruit sweetness	Increase the longan to 15 g
A less sweet cup	Reduce the longan to 5–7 g
A lighter overall drink	Add a little hot water after straining
More noticeable rose	Increase the rose slightly, without extending the steep much

If the floral flavour becomes too strong, dilute the strained tea with hot water. Adding more sugar may make it sweeter without correcting the balance.

Can You Make It Without a Saucepan?

A covered steep is a convenient alternative, although the fruit flavour may be lighter than in the simmered version.

For one large mug:

1. Place 5 g dried longan flesh, torn into smaller pieces, in a heatproof mug.

2. Add 250 mL freshly boiled water.

3. Cover with a suitable lid and steep for 10 minutes.

4. Add 0.5 g food-grade dried rose and steep for another 5 minutes.

5. Strain and taste.

Use this method only if the ingredient labels allow preparation by steeping. If they require boiling or simmering, use the saucepan method.

A roomy basket strainer makes it easier to remove the ingredients. Browse our infuser mugs for everyday tea preparation.

Simple Ways to Serve It

Serve rose and longan tea alongside plain biscuits, a slice of lightly sweetened cake, or a small bowl of unsalted nuts. Simple accompaniments leave room to notice the drink’s fragrance.

For a quiet afternoon, prepare the tea before opening your book or settling into a favourite chair. Strain the whole batch once it reaches the flavour you enjoy, so the rose does not continue steeping while you drink.

You can find more ideas for making time for these small pauses in our Slow Living articles.

Common Questions About Rose and Longan Tea

Is rose and longan tea caffeine-free?

This recipe is naturally caffeine-free when made only with pure rose, dried longan, and water. A purchased blend may also contain green or black tea, so check its complete ingredient list.

Can I use fresh roses?

Use only roses specifically grown and sold for eating. Florist roses and decorative flowers are unsuitable substitutes. This recipe is measured for dried edible roses; fresh petals will produce a different result.

Do I need to add sugar?

No. Start without it and taste the finished infusion. The amount of sweetness will depend on the longan and how strongly you prepare the drink.

Can I use whole dried longan?

Yes, but remove the shells and seeds first. Measure 10 g of the edible flesh, rather than 10 g of the whole fruit.

Why does my tea taste too perfumed?

The rose may be particularly aromatic, or you may have used too much for your taste. Reduce the amount in your next batch and strain after the recommended steep.

For more preparation tips, visit our Tea Brewing guides.

A Small Recipe to Make Your Own

A little dried fruit, a modest amount of rose, and a few minutes at the stove are enough to begin.

Make the first batch simply. Notice the sweetness, adjust the fragrance, and find the balance you look forward to returning to on a quiet afternoon.

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