Rose petals give this green tea its lift: a Gunpowder base — leaves rolled into small pellets that unfurl when steeped — scattered with dried rose. The aroma is floral from the first pour, with a citrus edge and a grassy backbone underneath, so the cup reads bright rather than sweet. Rose itself comes from the Rosa plant, part of the rose family, and its petals have been used in tea for a very long time — Cleopatra reportedly valued them, and Napoleon is said to have recommended them for treating wounds, though neither claim has much to do with how the tea tastes today.
On the palate expect rose and lemon up front, honey and a touch of date sweetness underneath, then vegetal, grassy notes with a hint of mint on the finish. The rose petals themselves carry no caffeine, but the gunpowder base does, at a moderate level — noticeably less than black or oolong tea, and generally enough for a gentle lift rather than a jolt.
Brew it a little cooler than a black tea: water around 80°C, off the boil, steeped for about three minutes. Push much past that and the grassy notes turn bitter. Loose leaf works well in a filter or infuser rather than crammed into a small bag, since the pellets need room to open up. Drink it plain to keep the rose and lemon clear, or add honey if you want more sweetness alongside the floral character.
