Red (Black) Rose Tea in Bar 100 gr.

A perfect combination that of Red (Black) Rose Tea in Bar: both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their fragrances marry wonderfully.

Rose adds a natural floral flavor to the suave sweetness of red tea, soft with cocoa notes. The tea is compressed into a 100-g tablet, reminiscent of a chocolate bar, which is easy to store and easy to break into mini portions: in fact, a single square is about 6gr, the perfect amount for a single brew.

This tea comes from Mount Cloudy, located in the famous Pu’er Province, Yunnan.

Tasting – Sight and smell

The Red Rose Tea in Bar is presented as a square of pressed leaves and flowers: whole buds of Yunnan roses stand out with their vivid color, while the tea leaves are various shades of brown, from brown to lighter brown to beige. The delicate floral fragrance of the rose is already perceptible when dry. Once infused, the flowers and leaves release sweet, enveloping aromas of chocolate, rose, caramel and cooked plums. The liquor is orange-amber with pinkish hues, transparent and bright.

Tasting Notes

Red Rose Tea in Bar offers the pleasure of discovering a new nuance of flavor with each infusion: the first notes we taste in the liquor are the floral, fresh and fragrant notes of roses, followed by shy notes of cocoa and fruity hints of cooked plum. With subsequent infusions the hints of cocoa first increase, now much sharper, and then a sweet note of honey appears. The finish has notes of malt, with a long sweet and floral persistence. The body of this tea is light and silky. There is no noticeable astringency or bitterness.

Place of origin

Pu’er, Yunnan, China

Brewing method

We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan or small teapot with a capacity of about 200 ml. Following this preparation, with just one small square equal to 6 grams of leaves, multiple infusions can be made that are useful for best tasting all the flavors of the tea.

After a quick rinse of the leaves with water at a temperature of 90°C, an initial 30-second infusion can be made. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…).

This tea has a longevity of 5 infusions.

For a more classical preparation according to the Western style, we recommend using a small square in a 400-mL teapot with water at 90°C for an infusion time of 4 minutes.

The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.

Store in a cool, dry place away from direct sunlight.