Ingredients (Serves 2):

• 1 ½ cups hot water (around 190°F / 88°C)
• ½ tsp loose black tea leaves (like Ceylon or Persian blend)
  or 1 Persian black tea bag
• 5–7 strands of saffron
• 1 tsp rose water (optional, for floral aroma)
• 1 tsp sugar or honey (optional, to taste)
• 1 cardamom pod (optional, gently crushed)

Instructions:

Bloom the saffron:
Grind the saffron strands with a pinch of sugar using a mortar and pestle (or just crush them with your fingers).
Add to 2 tbsp of warm water and let it steep for 10–15 minutes until deep golden-orange.

Brew the tea:
In a small teapot or saucepan, steep the black tea (and cardamom, if using) in hot water for 5–7 minutes.

Combine:
Add the bloomed saffron (liquid and strands) and rose water into the brewed tea. Stir gently.

Sweeten:
Add sugar or honey to taste.

Serve hot in delicate tea glasses. Garnish with a single saffron strand or a dried rosebud for visual flair.

Elegant, aromatic, and infused with the luxurious essence of saffron.