Tea Mate - Rose

Introduction: Rose tea has a rich floral fragrance with a hint of natural sweetness, balancing the bitterness of tea and creating a smooth, mellow taste.

Origin: In China, roses are mainly cultivated in Pingyin (Shandong), Yunnan, and Gansu. Among them, Pingyin roses are highly valued for their high essential oil content and rich nutritional properties.

Historical Connection to Tea: The combination of roses and tea has been cherished for centuries. During the Ming and Qing Dynasties, scholars and poets drank rose tea to rejuvenate and nourish their well-being. Rose tea pairs exceptionally well with black tea, creating a luxurious and aromatic infusion believed to relieve stress and promote a glowing complexion.

The History of Flowers and Tea: A Fragrant Legacy Through Time

During the Ming Dynasty, a unique rose black tea became popular in the tea houses of Jiangnan’s water towns. The owner of one such tea house was a young woman, well-versed in the art of tea. Every morning, she carefully plucked freshly bloomed rose petals and gently layered them over black tea, allowing the leaves to absorb the floral essence before being lightly roasted to produce a tea with a warm, honeyed fragrance.

On drizzly afternoons, scholars and young maidens would sit by the tea house window, slowly sipping rose black tea. The warm, velvety tea, infused with the lingering aroma of roses, evoked delicate encounters and fleeting moments, softening the passage of time and leaving an everlasting impression. Over time, rose black tea became a beloved gift between lovers and poets, symbolizing affection and nostalgia.