Rose Congou Tea

Our Rose Congou Tea is blended with rose petals to give a sweet fragrant taste. It’s a lovely refreshing afternoon or evening drink.

‘Congou’ (Chinese:工夫红茶; pinyin: gōngfu hóngchá) is a description of a black (also called red) Chinese tea variety used by 19th Century tea importers in America and Europe. It was the base of the American 19th Century ‘English Breakfast’ tea blend. The meaning of the word is the same as Kung Fu, from the Chinese for “time and effort” (工夫 gongfu), via the Hokkien pronunciation kang-hu. This is the same word as in the Gongfu tea ceremony (Œ工夫茶), and congou is locally drunk in this style.

This delicately scented tea is made from a traditional Congou tea, but with the added delicacy of Rose Petals, giving it the name ‘Meigui Hongcha’. It gives a delightfully clear, amber infusion with a sweet, fragrant taste and is best drunk without milk. Longer brewing times of 5 to 7 minutes give a lovely smooth, sweet flavour that is complemented by the rose petals’ aroma.

Although on the surface this appears to be a drink for the ladies, we are always surprised at how many men quietly enjoy this tea, with its relaxing, refreshing and somewhat heady aroma.

Ingredients: Black Tea, rose petals.