Origin: Fuijan Province, China
Class of tea: Black
Process: Flowery orange pekoe and blended red rose petals
Tasting notes: Smooth, floral, aromatic
How to steep: 4-5 minutes @ 205 degrees
For hundreds of years, the Chinese have scented their teas by layering fresh blossoms of rose, jasmine, lychee between layers of black tea. The tea and blossoms are stacked and restacked multiple times in traditional wooden chests allowing them to ferment and blend together. Often referred to as the "Lotus Tea," our China Congou is made from the finest black tea (2 leaves and a bud) and red rose petals to produce a naturally smooth, aromatic, floral tea.
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