How to Make Rose Black Tea and Rose White Tea
In this note
Our rose teas are blends with tea leaves, so the base tea matters as much as the petals. A mug, a strainer and a measured portion are enough for a first cup.
Rose Black Tea in a mug
Use 3g of Rose Black Tea per 250ml of 90°C water. Begin with two to three minutes, then strain completely. Taste before adding honey or milk so you know the tea’s own floral and malty character.
Rose White Tea in a mug
Use 3g of Rose White Tea per 250ml at 90°C. Start with three minutes. Give any compressed leaf room to open and separate the liquid from the leaf once it tastes right.
Using a small gaiwan
For 100–120ml, begin with 4–5g. At 90°C, try 10–15 seconds for rose black tea or 15–20 seconds for rose white tea. Lengthen later infusions to taste. These are starting points, not fixed rules.
Adjust one thing next time
If the cup is too strong, shorten the steep or use less leaf. If it is too light, try a little more time. Both blends contain caffeine. Read the brewing guide for more about mug and gongfu methods.
Use the recipe for the tea base
| Our blend | Mug starting point |
|---|---|
| Rose black tea | 3g per 250ml, 90°C / 194°F, 2–3 minutes. |
| Rose white tea | 3g per 250ml, 90°C / 194°F, about 3 minutes. |
These recipes describe our two blends. A flower-only infusion or a different brand’s blend may need different instructions.
Give pressed pieces room
Separate a small weighed amount of the pressed tea and petals. Use a roomy infuser or teapot, then strain when the strength suits you. If a portion opens slowly, compare another infusion before adding more tea. Start without sweetener to learn the base flavour.
Adjust the next cup
Too strong? Shorten the steep first. Too light? Extend the time modestly or increase the measured amount on the next preparation. Read the full brewing guide and storage notes for the leaves between sessions.
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