Steeped in Tradition
The centuries-old practice of scenting tea originated in China, evolving into a revered art form by the 1300s. While modern methods of scenting can involve flavors or additives, we prefer to rose-scent our teas the slow, traditional way, as this produces the best-quality taste and aroma.
Covered in Roses
As with all fine arts, rose-scenting tea takes time, patience and skilled craftsmanship. First, the rose buds are picked when they are just beginning to bloom and are at their aromatic peak. Then, the tea is nestled between rose buds in multiple layers and left to infuse. This process is repeated two or three times, until the tea has fully absorbed the aroma. Once infused, the roses are sifted from the tea leaves and the tea is lightly baked. This last step is important, as removing the rose buds produces the most refined taste.
Winter Teas
