Country of Origin: Egypt.
Region: Nile Delta.
Grade: First Grade.
Altitude: below 500 ft. Manufacture Type: Hand plucked and naturally dried.
Cup Characteristics: Colorful petals with a mild vegetative note. The name dates from Roman times when calendula flowered on the first of the month – the calends.
Infusion: Noon hour bright
Ingredients: Luxury organic calendula petals.

Most herbs and flowers have a symbolic meaning.
Calendula means hopelessness but Rose means love, passion and purity.
Perhaps a blend of tea combined with Calendula and Rose petals would mean a tea, which honors those hopelessly in love.  
The Calendula plant is also known as the pot marigold and as a flowering herb has always been a garden favorite. It botanical name is Calendula - a name which came from the Romans who observed that in their warm Mediterranean climate the colorful blooms were always present.
The name originated because the flower could be seen on the first day of each month - the calends. The marigold is believed to have originated in India and seeds were brought to Europe by the early Persian spice traders.  
The petals are dried and infused to make a hot beverage but they have also been used to make a healthy broth, make a salad more visually appealing and surprisingly have also been used in the manufacture of marigold cheese.

The special properties of Calendula as suggested in home remedies are as follows: calendula tea can be used for gastritis and a warm gargle has been used to soothe canker sores. The tea has also been recommended for women with painful menstruation or menopausal problems.
For a stimulating bath, try adding calendula petals. Some hair stylists use a Calendula infusion as a hair rinse to bring out the highlights in brunette or blond hair.  Tea uses - Since the Calendula petals are flavor neutral they can be used to decorate any tea blend.

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 teaspoon of tea for each cup into a teapot. Fill with boiled water. Cover and let steep for 3-7 minutes according to taste (the longer it steeps the stronger the tea).   

Iced tea-brewing method: (to make 1 liter/quart):  Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes.
Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves.
Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

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