THAT WHICH WE CALL A ROSE BY ANY OTHER NAME
It was during China’s Ming Dynasty (1368 – 1644) that tea artisans first experimented with buds and blossoms, imbuing the leaves with essential oils. Roses were among the very first flowers they tried and osmanthus, orchids and jasmine also proved popular.
We’ve recreated the taste of a classic ‘Meigui Gongfu’ rose tea by using a Chinese black tea for the base, imbued with subtle floral flavours and scattered with rose petals. The tea might be authentically Chinese, but those wonderfully aromatic notes of rose are forever England. Deliciously delicate and seductively sweet, a single sip brings to mind rolling hills, church bells and country gardens: perfect for a picnic on the village green.