Chinese tea artisans scent their teas by adding rose, jasmine, lotus, or lychee flowers. The tea is placed in wooden chests and covered with layer after layer of blossoms to allow the delicate scents to seep into the leaves.
4 grams at a time; infuse at 90C (194F) for about 1 minute; gradually increase steeping time for subsequent infusions.
This blend of Anhui Keemun black tea with dried rose petals offers a treat that is rich with Keemun goodness. The subtle aroma of fresh roses can be tasted in every sip. From the time of the Ming Dynasty (1368-1644), rose tea has been popular with women for its tonic properties. Rose is known to stabilize emotions, soothe menstrual pain, balance hormone secretions, and quicken blood circulation.
Plant: Local Keemun tea variety
Harvest time: Spring
Picking standard: One bud with two leaves
Shape: Fat, evenly plump bud
Dried tea color: Black with little golden peoke
Aroma: Fresh, sweet Keemun fragrance with light rose flavor
Tea soup color: Bright golden red
Taste: Taste: Fresh, sweet, delicate, mellow with long aftertaste
Brewing vessel: Purple clay pot or Gaiwan recommended