No. 32 - Rose Congou Emperor Tea
Tea was reportedly discovered in China around 2737 B.C. by The Emperor Chen Nung when a tealeaf fell into his bowl of hot water. This tradition of tea drinking became an integral part of society and was the preferred beverage for all walks of life; from monks and mandarins to the nomadic tribesmen who traded horses for bricks of tea. The Japanese may have transformed tea drinking into a sacred ceremony; however, the Chinese are credited with initiating the time honored ritual of offering a guest a cup of tea as a sign of hospitality.
Scented teas have been around for a long time and are produced according to ancestral recipes. Before the advent of essential oil extracts one of the easiest scents to duplicate was ‘Rose’. The plantations would literally cut the rose blossoms from the plants bordering fields and pathways and sprinkle these into the tea. The result was a delicate but finely flavored tea. Today the practice remains virtually the same, but essential oils are used to speed up the scenting process and freshly cut flowers are added to the tea for visual effects. The result is a delightfully attractive leaf accented with rose petals combined with the refreshing cleansing flavour of roses. The next time a guest drops by; why not offer a truly special cup of hospitality accented with the scent and petals of roses.
|Shelf Life||10 Years|
|Packed||United States of America|
|Ingredients||Black tea, Rose petals|
|Chinese Gongfu Method (Water Amount)||Not Available|
|Chinese Gongfu Method (Water Temp)||Not Available|
|Chinese Gongfu Method (Amount)||Not Available|
|Chinese Gongfu Method (Time)||Not Available|
|Western Method (Water Amount)||8.45 fl oz / 250 ml|
|Western Method (Water Temp)||212 F / 100 C|
|Western Method (Amount)||1 Teaspoon|
|Western Method (Time)||3-7 Mins (to taste)|