87

This beautiful tea has been very aptly named. Its texture is wonderfully creamy. I’ve been trying to find a good rose tea, and sometimes the dry tea would smell rosy in the bag, but once brewed, the aroma would be gone. I do feel the rose here! It is not the smell of rose oil or the fresh flower on the bush so much; it is more like the rose in potpourri. I am not so sure about the champagne. The tea is somehow mellow although it manages to be nicely flavored at the same time (apparently, I like flavored teas). It feels comforting on a windy day like today. Many thanks to the Steepster(s) who recommended it.

Preparation
3 min, 30 sec

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I grew up drinking herbal tea, in many cases tea that I picked myself: chamomile, linden flowers, lemon balm, thyme, and hibiscus teas were an important part of my childhood experience. I learned to appreciate their delicate flavors. I am not new to black or green teas, but somehow, I had found them boring. My introduction to flavored teas—oolong, black or green—was a few years ago, and I’ve been hooked since then. Today, I still enjoy herbal teas. I’ve always been very sensitive to smells, so to me, the balance between flavor and aroma is very important. Tea is one of those small luxuries in life that allows us to combine our olfactory senses with taste.

I tend to like: herbal teas, “dessert” teas with vanilla, chocolate, or other flavors, and floral teas.