Rose petals and cornflower give this Ceylon black tea its color before you even smell it, and the aroma leans into ripe, exotic fruit with a soft cream note underneath. Sunflower blossoms and safflower round out the blend, adding body rather than flavor, while the peach comes through mostly on the nose and in the finish rather than as a sharp, upfront note. It reads more floral-fruity than tart — closer to a dessert cup than a bright morning one, though it still carries the backbone of a proper Ceylon black. Tea & Coffee blends it with rose petals, cornflower blossoms, sunflower blossom, safflower and natural flavouring atop the Ceylon base. Steep it in freshly boiled water for three to five minutes; much past that and the florals can start to dominate the peach and cream.
