Fujian is where this one comes from, grown at altitude and produced in small batches rather than turned out by the ton. Chinese drinkers often just call it Rose Congou Emperor, and the name points to the finished grade: Flowery Orange Pekoe, orthodox black tea leaf layered with rose petals five separate times so the scent works its way through rather than sitting on top. The result reads as a delicate floral cup with malty backbone, rose petal against a little citrus sweetness and honey, with mint turning up on the finish, and a light liquor that shows a touch of copper in the cup.
Steep it with freshly boiled water, close to 100 degrees Celsius, using about a teaspoon of leaf per cup, or a teaspoon and a half if you like it stronger. Three to five minutes gets a balanced cup; push toward seven minutes for more body. It stands on its own served black, though milk, sugar, lemon, or a spoon of honey all work if that is your habit, and a mint leaf plays well against the rose. Black tea has traditionally been credited with helping weight management, and it carries a fair amount of caffeine for a steady lift without the crash some stronger teas bring on later in the day. Rose petals have long been used as a gentle detox ingredient too, on top of the floral note they lend the cup.
It is packed to order rather than pulled off a shelf, in card-and-foil packaging chosen for keeping freshness in, and sold in 50g, 125g, 250g, 500g, and 1kg sizes. Keep it in an airtight container away from heat and strong smells, and it is best used within a year of buying.
