Rose Keemun Gold

Rose Keemun Gold is an experimental small-batch tea made with the highest grade Keemun black tea from Qimen county, Anhui province. What makes this black tea particularly special is that it has been very successfully scented with freshly harvested heirloom roses.

The art of scenting tea leaves with fresh flowers is a centuries-old tradition, dating back to the Song Dynasty. Modern methods have come to favour quick integration, meaning that usually a "rose scented black tea" will simply mean that either rose oil, extract or flavoring has been added to dried tea leaves. This tea was made with the intention to honour ancestral knowledge, thus great effort and attention was dedicated to the traditional scenting process in its craftsmanship.

The Keemun black tea used for it is crafted in April and then held for when the China roses bloom in July. As the roses begin to open the craftsmen bring the Keemun tea to the flowers, where they are able to scent the tea with their strongest and freshest aroma.

The scenting is best done in small batches and by hand to ensure even distribution. Equal amounts of the freshly picked China roses are scattered over the Keemun Gold tea. They lay together overnight, then the craftsmen separate the rose petals from the tea leaves the following day. Afterwards the tea is slowly roasted over charcoal for a few hours. This batch of Keemun Gold underwent two rounds of scenting with fresh roses, and as a result, has captured so much of the essence of the roses you would swear they are blooming nearby when you brew it.

The liquor this tea is a rich, golden orange colour. The flavour of roses it carries is vivid and alive - we feel the flowers' oil, perfume, and plant matter all together. The subtle tannins of the Keemun black lift the roses upwards into our palates, causing the flowers to fill our head. After a few infusions, as the liquor deepens in its copper hue, the nutrients and ascorbic acid of the roses emerge, offering us something both intoxicating and deeply soothing.