[Wantish] Rose Black Tea Triangular Tea Bags (10 pieces)

The Four Seasons Spring from Nantou Mingjian is fermented at high temperature and mixed with elegant rose petals. The taste is sweet and mellow, without the bitterness of ordinary black tea, but with a rich floral and fruity aroma. Through "low-temperature scenting", the tea leaves can fully absorb the fragrance of the petals, and the floral fragrance and tea leaves are perfectly blended to make scented floral tea, which is also a common "scented piece". The tea soup is light amber in color, and you can feel the aroma of roses in the mouth. It is tranquil but not tacky, as if you are in the romantic atmosphere of a British afternoon. It can be boiled with red dates, wolfberry, longan or chrysanthemum, or added to cold brew rose black tea with lemon and honey to taste, instead of sugary hand drinks. https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_c77ea542-e1d1-493c-9d6e-afccf269ef9e.jpg https://cdn.cybassets.com/s/files/5770/ckeditor/pictures/content_f5f771f6-6f31-473e-a40e-f4c8a76df0d4.jpg Process Picking: Picking is carried out in summer and autumn, which is suitable for making black tea with a high degree of fermentation. Withering: Freshly picked tea leaves are placed flat on a rack to allow the water vapor to evaporate. After withering, the tea leaves appear dark green and emit a light tea fragrance. Rolling: The tea cells are destroyed by rolling with a machine, so that the water in the tea leaves is released, thereby forming the special color and aroma of the black tea leaves, and also helping to shape the tea leaves. Deblocking: During the rolling process, the tea leaves are affected by the external force of the machine, which increases the temperature of the tea leaves. The temperature of the tea leaves must be lowered through the deblocking process. Wodui fermentation: Black tea does not need to be blanching, but must be fermented to ensure the flavor of black tea. During the fermentation process, the leaf color gradually turns red and emits a fresh floral and fruity aroma, which is when the fermentation is completed. Drying: Destroying the enzyme activity in the tea leaves through high temperature and evaporating the water in the tea leaves, the tea leaves are fixed and shaped, thereby stabilizing the flavor and quality of the tea leaves. The unique flavor of black tea can be more prominent in the high heat environment during the drying process. Scenting: Use rose petals grown on the ground in Nantou, stacked one layer of petals and one layer of tea leaves in a staggered manner, and ferment for more than one day to allow the floral aroma to be fully integrated into the tea leaves. Baking tea: After the fermentation is completed, the yellowed petals are removed and dried at 60-80 degrees to remove excess water, so that the aroma, water ratio and tea flavor are all in perfect proportion. Brewing method Hot brew: Brew with 300ml of hot water at 85-90 degrees for about 3-5 minutes before drinking. Cold brewing: The golden ratio for brewing is 1g of tea with 100ml of water, and let it sit for 4-6 hours before drinking. If you like a thicker tea, you can reduce the amount of water or increase the brewing time. Lemon or milk can be added for a different flavor. ※Reminder: Not suitable for pregnant women and those during menstruation. People with pollen allergies should consult a doctor before drinking 2-3 cups a day is appropriate. Please avoid drinking for more than a week. All products in the store have gift box customization services. You are welcome to contact the designer for inquiries. Thank you!