The Beau-Tea of the Rose: How to Prepare Our Honey Pistachio Rose Tea Blend & Matcha Two Ways

A brewing guide for the Honey Pistachio Rose Herbal Blend and Honey Pistachio Rose Matcha

There are teas you drink. And then there are teas you build a ritual around.

Honey Pistachio Rose is the second kind. Whether you reach for the herbal blend or the matcha, every preparation method tells a different story. Hot tea that feels like a quiet luxury. A latte that belongs on a five-star spa menu. A mocktail that makes a statement. A cocktail that ends the evening on the right note.

Here is exactly how to prepare both, every way.

The Honey Pistachio Rose Herbal Blend

A silky, caffeine-free blend of white Pai Mu Tan, rooibos, real ground pistachios, Persian rose petals, raw honey granules, cardamom, and vanilla bean. No tannins. No bitterness. Just pure, floral indulgence in every steep.

Contains real ground pistachios. Not suitable for guests with nut allergies.

Hot Tea

Steep 1 sachet or 1.5 tsp loose leaf in 8oz water at 200 degrees for 5 to 7 minutes. Let it open fully. The pistachio and rose need time to bloom, so resist the urge to rush it. Finish with a slow drizzle of raw local honey directly into the cup. Serve in your most beautiful teacup. This one earns it.

Tea Latte: Honey Pistachio Rose Velvet Latte

Double-steep 2 sachets in 6oz water at 200 degrees for 8 minutes to build your concentrate. While it steeps, warm 4oz of oat milk or pistachio milk with a teaspoon of raw honey and a pinch of cardamom over low heat. Froth until silky.

Pour the concentrate into your cup first, then layer the frothy milk slowly over the top. Finish with a scatter of crushed pistachios and a single dried rose petal. A latte this beautiful should not stay off any menu.

Mocktail: Honey Pistachio Rose Garden Spritz

Brew the double-steep concentrate and chill it completely. Fill a tall glass with ice. Pour in 4oz of the chilled concentrate and 0.5oz of honey simple syrup. Top with 3oz of sparkling rose water or lychee sparkling water. Garnish with a dried rose petal and a pinch of crushed pistachios. Sip slowly. This one deserves the moment.

Cocktail: Honey Pistachio Rose Sour

Brew and chill the concentrate. Combine 4oz of the concentrate with 1.5oz of rosewater gin or elderflower liqueur, 0.5oz of fresh lemon juice, and 0.5oz of honey simple syrup in a shaker with ice. Shake well until cold. Strain into a crystal coupe glass. Garnish with a dried rose petal and a thin pistachio slice. This is a cocktail people ask about twice.

Must be 21 or older to enjoy. Drink responsibly.

The Honey Pistachio Rose Matcha

Ceremonial grade matcha blended with real ground pistachios, dried rose petals, raw honey granules, cardamom, and vanilla bean. Bold, earthy, and alive with natural energy. The matcha blend that converts people who thought they did not like matcha.

Contains real ground pistachios. Not suitable for guests with nut allergies.

Hot Tea

Sift 1 teaspoon of Honey Pistachio Rose Matcha into a warmed bowl or cup. Add 2oz of water at 175 degrees and whisk in a brisk M-motion until the matcha is fully dissolved and a fine foam appears on the surface. Top with an additional 4oz of hot water or steamed milk to taste. The ritual matters here. Take your time with the whisk.

Tea Latte: Honey Pistachio Rose Matcha Latte

Whisk 2 teaspoons of matcha into 3oz of water at 175 degrees until fully dissolved and vibrantly green. This is your concentrate. Warm 6oz of oat milk or pistachio milk with a teaspoon of raw honey and a pinch of cardamom. Froth until silky.

Pour the matcha concentrate into your cup and layer the frothy milk over the top slowly so it settles in a clean line. Finish with crushed pistachios and a dried rose petal. Put it on the menu. It will sell itself.

Mocktail: Honey Pistachio Rose Matcha Mist

Whisk your matcha concentrate and chill it completely. Fill a tall glass with ice. Combine 3oz of the chilled concentrate with 0.5oz of honey simple syrup. Top with 3oz of coconut water or lychee sparkling water. Garnish with a dried rose petal and a pinch of crushed pistachios. This is the mocktail that makes the cocktail menu jealous.

Cocktail: Honey Pistachio Rose Matcha Martini

Whisk and chill the matcha concentrate. Combine 3oz of the concentrate with 1.5oz of sake or elderflower liqueur, 0.5oz of honey simple syrup, and 0.5oz of fresh yuzu or lemon juice in a shaker with ice. Shake hard until cold. Strain into a crystal coupe glass. Garnish with a dried rose petal and a thin pistachio slice. A martini worth slowing down for.

Must be 21 or older to enjoy. Drink responsibly.

A Note on Sourcing

Both blends are crafted by hand at Jenwey Tea Co. using real ground pistachios, Persian rose petals sourced with intention, and ceremonial grade matcha chosen for its vibrancy and depth. Every Jenwey tea is blessed by a monk for prosperity and abundance, and packaged in fully compostable, biodegradable silk sachets.

To bring either blend to your property, restaurant, or spa, visit jenweytea.com or reach out directly at info@jenweytea.com.

Cheers xox