A perfect combination in the Red Tea (Black) with Rose Bar: both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their fragrances marry beautifully. The rose adds a natural floral taste to the soft sweetness of the red tea, which is mellow and has cocoa notes. The tea is compressed into a 100 g bar, resembling a chocolate bar, easy to store and easy to break into mini portions: a single square is about 6 g, the perfect amount for a single infusion. This tea comes from Cloudy Mountain, located in the famous prefecture of Pu'er, Yunnan. The red tea with rose bar appears as a small square of pressed leaves and flowers: the whole Yunnan rose buds stand out with their lively color, while the tea leaves are in various shades of brown, from brown to lighter chestnut and beige. The delicate floral fragrance of the rose is already perceptible dry. Once infused, 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. The red tea with rose bar offers, with each infusion, the pleasure of discovering a new nuance of flavor: the first notes we taste in the liquor are the fresh, fragrant floral notes of roses, followed by shy cocoa notes and fruity hints of cooked plum. With successive infusions, cocoa notes increase first, now much clearer, and then 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. No astringency or bitterness is noticeable. Place of origin: Pu'er, Yunnan, China. Brewing method: We strongly recommend brewing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot of about 200 ml. Following this preparation, with a single square equal to 6 grams of leaves, you can make multiple infusions to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at 90°C, you can proceed with a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…).
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A perfect combination in the Red Tea (Black) with Rose Bar: both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their fragrances marry beautifully. The rose adds a natural floral taste to the soft sweetness of the red tea, which is mellow and has cocoa notes. The tea is compressed into a 100 g bar, resembling a chocolate bar, easy to store and easy to break into mini portions: a single square is about 6 g, the perfect amount for a single infusion. This tea comes from Cloudy Mountain, located in the famous prefecture of Pu'er, Yunnan. The red tea with rose bar appears as a small square of pressed leaves and flowers: the whole Yunnan rose buds stand out with their lively color, while the tea leaves are in various shades of brown, from brown to lighter chestnut and beige. The delicate floral fragrance of the rose is already perceptible dry. Once infused, 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. The red tea with rose bar offers, with each infusion, the pleasure of discovering a new nuance of flavor: the first notes we taste in the liquor are the fresh, fragrant floral notes of roses, followed by shy cocoa notes and fruity hints of cooked plum. With successive infusions, cocoa notes increase first, now much clearer, and then 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. No astringency or bitterness is noticeable. Place of origin: Pu'er, Yunnan, China. Brewing method: We strongly recommend brewing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan or a small teapot of about 200 ml. Following this preparation, with a single square equal to 6 grams of leaves, you can make multiple infusions to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at 90°C, you can proceed with a first infusion of 30 seconds. Keeping the water at the same temperature, you can then continue using the same leaves by adding more water and increasing the infusion time by 15 seconds each time (30 – 45 – 60…).
