Another classic black scented tea from the China Tea archives, Rose Petal Tea is sometimes known as Congou, known in the East as Meigir Hongcha, known in the East End as a cup of Rosy Lea! But we k...
Another classic black scented tea from the China Tea archives, Rose Petal Tea is sometimes known as Congou, known in the East as Meigir Hongcha, known in the East End as a cup of Rosy Lea! But we know it as Chinese Rose Petal. The red rose petals are layered with tealeaves during the withering process in a gloriously natural infusion of flavours to achieve just the right balance of flowery sweetness and a hearty tannin kick. When brewed exactly right it really is perfection in a cup. Err on the side of less is more, don’t overdose or over-infuse. It really should be drunk unadorned - it absolutely needs no further adulterants. As the ancient Chinese Proverb says: “Tea is Water – Enchanted”
Brewing Rose Petal Tea
We recommend trying a lighter brew with this tea using boiling water with 1 teaspoon per cup for 1-2 minutes. Equally delicious black or with milk, brew for an extra minute if adding milk. Although, as a black tea, this does contain caffeine, there's something about rose petal tea that has a really soothing quality. The perfect brew to wind down with in the afternoon or evening.
Health Benefits
Rose petal tea is also thought to contain a bunch of health benefits. Although, less so that a pure rose bud infusion, Rose petal tea contains antioxidants including flavonoids, phenolic compounds, and vitamin C. Compounds found in rose petals are also associated with cardiovascular health, helping lower blood pressure and improve circulation.