Rose

Rose (meigui, 玫瑰花) in Chinese tea culture means above all the buds and petals of the tea rose: deep pink, with a warm, honeyed floral aroma quite unlike the perfumed “rosiness” of European confectionery.

Taste and aroma in tea

Rose petals and buds are added to black tea and to flower blends. Rose and black tea suit each other especially well: the strong, malty base gives the floral aroma something to lean on, and the cup turns out soft and round with a light natural sweetness. The buds are also brewed on their own for a gentle infusion that smells of a rose garden.

In the Chinese tradition

Traditional thinking links the rose with the movement of qi — it is said to “unknot” stagnation, soften the mood and restore lightness. That is why rose tea has long been considered a womanly, heart-warming drink in China: people take it to warm up, settle down and lift the spirits. Rose petals also find their way into desserts and the famous rose jam of Yunnan cuisine.

How to brew

Rose is undemanding: it takes hot water at 90–95 °C well and opens up from the very first pour, so rose tea forgives both the teapot and a simple mug.