Anhui Province, China.
Also known as 'Meigui Hongcha', Rose Petal Black is a blend of the popular Chinese black tea 'Keemun' and fragrant red rose petals.
The small leaf tea from Qimen county of Anhui province is best known as the main ingredient for the popular 'English Breakfast' blends.
Red Rose Petals:
Although there is a whole universe of rose varieties and flavors, the ideal for combining with Keemun are the red roses native to Qimen county. They have a distinct, sweet, cooling aroma that lends great balance to the blend.
Rose Petal Black pairs well with slightly spicy and oily foods. It also makes a good iced tea. One of our favorite recipes is to prepare a sauce from Rose Petal Black and pour it over vanilla ice cream.
Late Summer is ideal for blending Rose Petal Black. This is when the flowers are in full bloom and at their most fragrant. Since it is a hardy black tea, it holds up well over the months.
The Tao of Tea:
Like the Tao, the art of tea is universal. We began our work with tea in 1997 to be a connecting thread for tea culture. Practicing the art on a daily basis in our teahouses in Portland, Oregon, we are a group of tea enthusiasts from different backgrounds and cultures. We travel, learn, take delight and seek to offer pure leaf teas with great flavor, artistry and soul. Our reward comes through actions that help people's lives, sustain the art of tea and promise a healthy environment.
Brew one level teaspoons of leaf in eight ounces of pure spring or filtered water at 185ﾰ F for four minutes.
Black tea leaves, red rose petals, natural rose essence.