Tea Spotlight: White Rose

Today on Tea Spotlight I’ll be talking about our White Rose Tea. This is without a doubt my favorite blended tea. There is just something magical about the light floral brew that brightens my day. I drink a least one cup a day. My favorite time to drink this tea is in the evening after the kids are finally in bed. Like most working mothers, I still have work to do after the kids are asleep for the night. This tea is great for keeping me alert, but still letting me sleep when I’m ready to call it a night.

So, what’s in this tea to make it so magical?

It’s an organic white tea (bai mu dan) made of young tea leaves and silvery unopened leaf buds. This tea hails from Zhenghe town in Fujian Province, the original birthplace of white tea centuries ago. This tea has a sophisticated mouthfeel with a slightly stronger body than Silver Needle. A gentle and slow air-dry withering process results in a brilliant amber infusion with a honey-like viscosity and mild flavor that pairs well with food.

The tea is blended with organic rose petals and organic chrysanthemum blossoms. The rose petals and chrysanthemum adds a sweet and fragrant flavor that is both soothing and offers a delicate taste. Once brewed, it contains a light caffeine boost.

White Rose Tea is perfect whether served hot or iced. To serve hot, steep 1 tablespoon of White Rose tea in a cup of water just below boiling (185 degrees) for 2-3 minutes. Once ready, add a little frothed milk for something smooth and creamy or sip as is. For iced tea, steep 2 tablespoons in just below boiling water and pour over ice.

As an easy alternative to brewing hot, try cold-brewing this tea. Cold-brewing is the easiest way to make never-bitter iced tea with bright flavors. It works for any type of tea. Steep 4 tablespoons in 3 cups of cold water for 8-10 hours in the refrigerator. Remove tea leaves.