Rose tea is magnificent itself and as an integral part of herbal mixtures. The tradition of adding a rose to tea extensively occurs in the Middle Kingdom from the time of the Ming Dynasty. Nowadays, a rose is often added to shu-puer and red varieties.
For the first acquaintance, it is best to take a gaiwan or glass teapot. Recommended proportion: 4-5 dried flowers per 100 ml. Pour hot water (80-95 °C), let it brew for 1 min, and drink, adding a new water up to 10 times.
Rose phyto tea is distinguished by its magnificent aroma and subtle, sour sweet taste with delicate nuance of apricot kernel.
