Blended in late summer when the roses are in full bloom and at their most fragrant, Rose Petal Black, also known as ‘Meigui Hong Cha’, is a blend of the popular Chinese black tea ’Keemun’ and fragrant red rose petals.
Robust Keemun: The small leaf Keemun 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.
Pairing: Rose Petal Black pairs well with rich and slightly spicy foods. It also makes an delicious iced tea. One of our favorite recipes is to prepare a sauce from Rose Petal Black and pour it over vanilla ice cream.
Best Season: 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.
Water temp: 200°F
Quality of Water:
Quantity of Leaf (tsp/8 oz water): 1
Steep Time: 3-5 minutes
Number of Infusions: 1-3