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Vanilla Rose Red (Black) Tea is a refined, medium-intensity blend made from precious golden buds of Yunnan, China. This black tea is enriched with authentic Madagascar vanilla pod and scented with Damask rose petals, creating an elegant, enveloping aromatic combination. The natural ingredients give the drink a velvety, floral and slightly creamy profile, perfectly balanced and free from astringent notes. Origin and tradition Yunnan is one of China’s most famous tea-producing regions, with a tradition dating back more than 2,000 years. Its biodiverse mountains provide ideal conditions for tea cultivation. The leaves come from the Yunnan Large Leaf variety, also used for the finest pu-erh teas. After hand-picking, they are withered, rolled, fermented and dried, then blended with Madagascar vanilla pods and delicate Damask rose petals. Aroma and taste The infusion is clear and bright, with a golden-red colour. Its intense aroma is dominated by vanilla and rose. On the palate it is soft and velvety, balancing vanilla sweetness with floral rose notes, while a slight savoury hint adds depth. Place of origin: Yunnan, China Infusion method Use the traditional Chinese method (Gong Fu Cha) in a 100 ml gaiwan. Use 5 grams of leaves, rinse briefly with water at 95 °C, then infuse for 10 seconds. Continue with the same temperature, increasing the time by about 5 seconds each time (15–20–25…). For a Western preparation, use 3 grams in a 150 ml cup at 95 °C for one and a half minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
Vanilla Rose Red (Black) Tea is a refined, medium-intensity blend made from precious golden buds of Yunnan, China. This black tea is enriched with authentic Madagascar vanilla pod and scented with Damask rose petals, creating an elegant, enveloping aromatic combination. The natural ingredients give the drink a velvety, floral and slightly creamy profile, perfectly balanced and free from astringent notes. Origin and tradition Yunnan is one of China’s most famous tea-producing regions, with a tradition dating back more than 2,000 years. Its biodiverse mountains provide ideal conditions for tea cultivation. The leaves come from the Yunnan Large Leaf variety, also used for the finest pu-erh teas. After hand-picking, they are withered, rolled, fermented and dried, then blended with Madagascar vanilla pods and delicate Damask rose petals. Aroma and taste The infusion is clear and bright, with a golden-red colour. Its intense aroma is dominated by vanilla and rose. On the palate it is soft and velvety, balancing vanilla sweetness with floral rose notes, while a slight savoury hint adds depth. Place of origin: Yunnan, China Infusion method Use the traditional Chinese method (Gong Fu Cha) in a 100 ml gaiwan. Use 5 grams of leaves, rinse briefly with water at 95 °C, then infuse for 10 seconds. Continue with the same temperature, increasing the time by about 5 seconds each time (15–20–25…). For a Western preparation, use 3 grams in a 150 ml cup at 95 °C for one and a half minutes. Store in a cool, dry place away from direct sunlight.
