Rose Pouchong

Tasting Notes:

Rose Pouchong brings together Yunnan's celebrated Dianhong black tea and freshly dried rose petals in a pairing that has been cherished in China since the Ming dynasty. The dry leaf is beautiful, dark twisted black tea threaded with deep red rose petals, and the fragrance before you even brew it is rich and floral. In the cup, a glowing copper-red liquor with smooth, medium-bodied notes of malt, light honey, and soft cocoa, lifted by a heady rose character that is refined and never overpowering. The finish is clean, warm, and lingering.

This is the newest addition to our Origin Reserve Collection and one of the most elegant teas we carry. Rose Pouchong was also reputed to be a favorite of Princess Diana, a detail that has followed this tea for decades and is very easy to believe once you taste it.

Features:

• Origin: Yunnan Province, China
• Cultivar: Yunkang No. 14
• Style: Scented Black Tea
• Harvest: Autumn 2024
• Scenting: Fresh rose petals, traditional layering method
• Caffeine: High
• Ingredients: Black Tea, Rose Petals
• Lifestyle-Friendly: Vegan, Paleo, Keto

Ingredients: black tea, rose petals

A Tea With History

The tradition of scenting tea with flowers dates back to China's Song dynasty (960 to 1279 CE), when tea culture first flourished as an art form. Rose tea became especially cherished during the Ming dynasty (1368 to 1644 CE), when the practice of layering fresh blossoms over warm tea leaves became a refined craft in its own right. Rose Pouchong is a continuation of that tradition, made the same way it has been made for centuries, and it shows in the cup.

The base tea is a Dianhong, Yunnan's celebrated style of black tea, made from the large-leaf Yunkang No. 14 cultivar grown at high elevation on mineral-rich mountain slopes. Dianhong teas are prized for their natural sweetness, malty depth, and bright copper liquor, and this one is no different. It is a beautiful black tea on its own, and the perfect canvas for rose.

How Rose Pouchong Is Made

The leaves are handpicked, one bud and two leaves, from mature Yunkang No. 14 bushes, then withered, rolled, oxidized, and fired in the traditional Dianhong style. While the finished leaves are still warm, layers of freshly dried rose petals are scattered over them, allowing the blossoms' natural oils to permeate the tea slowly and naturally. No artificial flavoring is used at any stage. The floral character you taste in the cup comes entirely from the roses themselves.

After scenting, most of the petals are sifted out, but some remain in the finished blend, both for their continued fragrance and for the visual beauty they bring to the dry leaf. Open the bag and you will see exactly what we mean.

Where It Comes From

Rose Pouchong comes from Yunnan Province in southwestern China, where the Yunkang No. 14 cultivar of Camellia sinensis var. assamica is grown on high mountain slopes under temperate, misty conditions. The region's mineral-rich soils and cool nights produce Dianhong teas known for their natural sweetness and depth, and the roses used for scenting are locally grown and dried to preserve their deep red color and full aromatic integrity. Everything in this tea, from the leaf to the petals, comes from the same region, and that cohesion is part of what makes it so well balanced.

How to Brew Rose Pouchong

Western Brew
Use 1 teaspoon (approximately 2 grams) of loose leaf per 8 oz of water at 212°F and steep for 3 to 5 minutes. Rose Pouchong is smooth enough to drink without milk or sugar, though a small amount of honey complements the floral notes beautifully if you prefer a slightly sweeter cup.

Gongfu Brew
Use 4 grams of loose leaf per 100ml of water at 212°F and steep for 20 to 30 seconds for the first infusion, adding 10 seconds for each subsequent steep. This method brings out the layered rose and malt character across multiple infusions and is a wonderful way to spend a quiet morning with this tea.

Iced
Rose Pouchong cold brews beautifully. Use 2 grams of loose leaf per 8 oz of cold water and steep in the fridge for 6 to 8 hours. The result is a smooth, floral, lightly sweet iced tea that needs nothing added.