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a Brief Introduction to
Brewing with roses offers a flowery aroma, a light sweet taste, and a golden infusion. Roses are thought to improve digestion, stimulate blood circulation, nourish skin, and uplift moods. This caffeine-free tea is an excellent refresher, with calming qualities to elevate your day.
You can use it to drink on its own, or add it to another tea like black or anxi wulong to strengthen flavor and medical function. According to Chinese medicine, rose herbal tea is warming and can help blood and qi circulation inside human body.
Historically, the Greeks were the first to cultivate roses around 500 BC in Greece. Many Greek scholars mentioned the aroma of roses. Chinese use roses as an herbal, especially the buds. In records during the Tang Dynasty (618-906 AD), the famous beauty Yang Gui Fei, who was the concubine of the emperor, bathed in spring water soaked with roses. Yang Gui Fei was famous especially for her beautiful porcelain skin that was from bathing in the rose petals. In the Ming Dynasty (1368-1644) there is a famous tea book, Cha Pu that mentions rose herbal tea for helping soothe qi in the stomach or liver and relieve muscle and joint pain.
When you make the tea, we suggest you crack open the bottom stem of the bud from the rose before putting the whole thing in your pot. This will help open the concentrated nutrition and give the tea a stronger flavor.
make the perfect cup of
- 16 OZ. Glass Pot, Porcelain Pot
- 16-18 Rose Buds
- Filtered (Spring) Water
- 90°C | 194°F
- 2-3 Min for 1st Infusion
- 4-5 infusions
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