A perfect combination that of Red (Black) Tea with Rose in a Bar:Both the red tea and the rose buds come from luxurious high-altitude gardens in Yunnan, China, and their fragrances marry wonderfully.
The rose adds a natural floral flavor to the suave sweetness of the red tea, which is soft with cocoa notes. The tea is compressed into a 100gr 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 infusion.
This tea comes from Mount Cloudy, located in the famous Pu'er Province, Yunnan.
Tasting - Sight and Smell
Red Rose Bar Tea looks like a square of pressed leaves and flowers: the 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 give off sweet, enveloping aromas of chocolate, rose, caramel, and cooked plums. The liquor is orange-amber with pinkish hues, transparent and bright.
Tasting Notes
Rose Bar Red Tea offers the pleasure of discovering a new nuance of flavor with each infusion: the first notes we taste in the liqueur are the floral, fresh and fragrant notes of roses, followed by shy notes of cocoa and fruity hints of cooked plums. With subsequent infusions first the hints of cocoa 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. Neither astringency nor bitterness is noticeable.
Location of origin
Pu'er, Yunnan, China
Infusion 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. By following this preparation, with just one small square equal to 6 grams of leaves, multiple infusions can be made that are useful to best taste all the flavors of the tea.
After a quick rinse of the leaves with water at a temperature of 90°C, an initial infusion of 30 seconds can be made. Keeping the water at the same temperature, you can then continue to make use of 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 classic 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 infusion timings we suggest, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
