Product Overview
ROSE CONGOU - EMPEROR
(China Black Tea)
ARTISANAL NOTES:Small Batch Blended and Packed in Canada. HACCP Certified.
INGREDIENTS FROM:China
REGION(S):Fujian Province
SHIPPING PORT(S):Fuzhou
GRADE(S):FOP (Flowery Orange Pekoe)
GROWING ALTITUDE(S):1500 - 4900 feet above sea level
MANUFACTURE TYPE(S):Orthodox (Traditional leafy), Small batch crafted.
CUP CHARACTERISTICS:This tea is layered 5 times with rose petals, which give the tea a delicate and ethereal rose character.
INFUSION:Light with touch of coppery color.
INGREDIENTS:Black tea, and Rose petals.
ANTIOXIDANT LEVEL:High
CAFFEINE LEVEL:Medium Shelf Life: Almost 2 years
INFORMATION:
Tea was reportedly discovered in China around 2737 B.C. by The Emperor Chen Nung when a tea leaf 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 flavor 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.
HOT TEA BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to taste.
ICED TEA BREWING METHOD (Pitcher):(to make 1 liter/quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
RECOMMENDATION:We recommend the use of our 1 Cup of Perfect Tea measuring spoon for best results.
ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed.and the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today's water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
IDEAL BREWING TEMPERATURE: 100C/212F.
MINIMUM BREWING TEMPERATURE: 90C/194F.
