This famous red tea originates from Fujian, Northern China. Rose petals are layered over the tea leaves during the drying process, until the desired level of scenting is achieved. The liquor is copper coloured, and the taste is smooth and aromatic with a hint of rose.
Use a heaped teaspoon per cup.
Infuse for 3-5 minutes at 100°C.
An 20g sample will make 10 250ml/8oz cups of tea.