A perfect combination of Red (Black) Tea with Rose in Bar: both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their aromas blend wonderfully. The rose adds a natural floral flavor to the gentle sweetness of the soft red tea with cocoa notes. The tea is compressed into a 100g tablet, resembling a chocolate bar, easy to store and easy to break into mini portions: a single square is about 6g, the perfect amount for a single infusion. This tea comes from Cloudy Mountain, located in the famous Pu'er province, Yunnan. The red tea with rose in bar form presents itself as a square of pressed leaves and flowers: the whole buds of Yunnan roses can be distinguished with their vibrant color, while the tea leaves are in various shades of brown, from dark brown to lighter brown to beige. The delicate floral fragrance of the rose is already noticeable when dry. Once infused, the flowers and leaves release sweet and enveloping aromas of chocolate, rose, caramel, and cooked plums. The liquor is orange-amber with pinkish hues, transparent and bright. The red tea with rose in bar offers each infusion the pleasure of discovering a new shade of flavor: the first notes we taste in the liquor are the floral, fresh, and fragrant ones of rose, followed by shy cocoa notes and fruity hints of cooked plum. With subsequent infusions, the cocoa notes increase, now much clearer, and a sweet note of honey appears. The finish has malty notes, with a long sweet and floral persistence. The body of this tea is light and silky. There is no astringency or bitterness. Pu'er, Yunnan, China. We highly recommend infusing this tea using traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 200 ml. Following this preparation, one can make several infusions with a single square weighing 6 grams of leaves to fully appreciate all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, you can proceed with an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…). This tea has a lifespan of 5 infusions. For a more classic preparation according to Western style, we recommend using a square in a 400 ml teapot with water at 90°C for an infusion time of 4 minutes. The infusion times we suggest can also be slightly modified to personal preference to achieve a more or less intense flavor. It is advisable to store in a cool and dry place away from direct sunlight.
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A perfect combination of Red (Black) Tea with Rose in Bar: both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their aromas blend wonderfully. The rose adds a natural floral flavor to the gentle sweetness of the soft red tea with cocoa notes. The tea is compressed into a 100g tablet, resembling a chocolate bar, easy to store and easy to break into mini portions: a single square is about 6g, the perfect amount for a single infusion. This tea comes from Cloudy Mountain, located in the famous Pu'er province, Yunnan. The red tea with rose in bar form presents itself as a square of pressed leaves and flowers: the whole buds of Yunnan roses can be distinguished with their vibrant color, while the tea leaves are in various shades of brown, from dark brown to lighter brown to beige. The delicate floral fragrance of the rose is already noticeable when dry. Once infused, the flowers and leaves release sweet and enveloping aromas of chocolate, rose, caramel, and cooked plums. The liquor is orange-amber with pinkish hues, transparent and bright. The red tea with rose in bar offers each infusion the pleasure of discovering a new shade of flavor: the first notes we taste in the liquor are the floral, fresh, and fragrant ones of rose, followed by shy cocoa notes and fruity hints of cooked plum. With subsequent infusions, the cocoa notes increase, now much clearer, and a sweet note of honey appears. The finish has malty notes, with a long sweet and floral persistence. The body of this tea is light and silky. There is no astringency or bitterness. Pu'er, Yunnan, China. We highly recommend infusing this tea using traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot with a capacity of about 200 ml. Following this preparation, one can make several infusions with a single square weighing 6 grams of leaves to fully appreciate all the flavors of the tea. After a quick rinse of the leaves with water at a temperature of 90°C, you can proceed with an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…). This tea has a lifespan of 5 infusions. For a more classic preparation according to Western style, we recommend using a square in a 400 ml teapot with water at 90°C for an infusion time of 4 minutes. The infusion times we suggest can also be slightly modified to personal preference to achieve a more or less intense flavor. It is advisable to store in a cool and dry place away from direct sunlight.
