Red (black) tea Vanilla Rose is a refined medium-intensity blend, obtained from the precious golden buds of Yunnan, China. This black tea is enriched with authentic Madagascar vanilla pod and scented with Damas rose petals, creating an elegant and enveloping aromatic combination. The combination of these natural ingredients gives the drink a velvety, floral, and slightly creamy profile, perfectly balanced and free of astringent notes. Origin and tradition Yunnan is one of the most famous tea-producing regions in China, with a tradition that dates back over 2,000 years. Its biodiversity-rich mountains offer ideal conditions for tea cultivation, thanks to a humid climate and fertile soils. The leaves used for Vanilla Rose Black Tea come from the Yunnan Large Leaf variety, the same one used for producing the region's finest pu-erh teas. After manual harvesting, the leaves undergo a careful processing that includes withering, rolling, fermentation, and drying. They are then blended with Madagascar vanilla pods and delicate Damas rose petals, which give the tea its characteristic floral scent and creamy, enveloping taste. Aroma and taste The infusion appears with a golden red color, clear and bright. The aroma is intense and enveloping, with dominant notes of vanilla and rose. On the palate, Vanilla Rose Black Tea offers a smooth and velvety sensation, with a perfect balance between the sweet notes of vanilla and the floral notes of rose petals. A light savory hint completes the experience, giving the tea a unique and refined depth. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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Red (black) tea Vanilla Rose is a refined medium-intensity blend, obtained from the precious golden buds of Yunnan, China. This black tea is enriched with authentic Madagascar vanilla pod and scented with Damas rose petals, creating an elegant and enveloping aromatic combination. The combination of these natural ingredients gives the drink a velvety, floral, and slightly creamy profile, perfectly balanced and free of astringent notes. Origin and tradition Yunnan is one of the most famous tea-producing regions in China, with a tradition that dates back over 2,000 years. Its biodiversity-rich mountains offer ideal conditions for tea cultivation, thanks to a humid climate and fertile soils. The leaves used for Vanilla Rose Black Tea come from the Yunnan Large Leaf variety, the same one used for producing the region's finest pu-erh teas. After manual harvesting, the leaves undergo a careful processing that includes withering, rolling, fermentation, and drying. They are then blended with Madagascar vanilla pods and delicate Damas rose petals, which give the tea its characteristic floral scent and creamy, enveloping taste. Aroma and taste The infusion appears with a golden red color, clear and bright. The aroma is intense and enveloping, with dominant notes of vanilla and rose. On the palate, Vanilla Rose Black Tea offers a smooth and velvety sensation, with a perfect balance between the sweet notes of vanilla and the floral notes of rose petals. A light savory hint completes the experience, giving the tea a unique and refined depth. Place of origin Yunnan, China Infusion method We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan with a capacity of about 100 ml. Following this preparation, with 5 grams of leaves, multiple infusions can be made to best appreciate all the tea's flavors. After a quick rinse of the leaves with water at a temperature of 95 °C, you can proceed with a first infusion of 10 seconds and, subsequently, keeping the water at the same temperature, you can continue using the product by adding more water and increasing the previous infusion time by about 5 seconds (15-20-25...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95 °C for an infusion time of one and a half minutes. Store in a cool, dry place away from direct sunlight.
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