…bought that tea in the famous food halls of Harrods during a short trip to London.
Actually my wife picked it. Well, I was quite sceptical in the beginning. I could not help but to keep thinking of the old “Queen Mother”…seeing her in one of her pink dresses. A grandma-tea. Anyways, let’s keep it professional, shall we?
The dried leafs do look very appealing and those big, colorful rose pedals in the blend look good. Although I assume that additional to the use of rose pedals some rose oil was applied.
Still…the smell is vague. Not very strong. But as soon the tea gets in touch with water its flavors start to play with one’s mind. The rose scent is of such profoundness that it feels almost like standing in the middle of the Chelsea Flower Show on a bright and very English summer day. The idea occurs that the brew not necessarily has to be drunk to get pleasure out of it. Why not just let the tea cup stand on the table and fill the room with its scent? I made it a habit to let teas cool down a bit before I take my first sip, especially if I am ‘working’ my blacks. Reasons therefore are plenty and to my big amusement all listed and agreed upon by fellow-steepsters. Well, anyways…first sip. Second sip…magical. The rose flavor is there. But in a very fragile kind of way. One has to stay focused here as the rose is fading quickly from the tongue. The Ceylon dominates at first. But in a very smooth and sort of ‘royal’ way. Actually the whole tea experience on the taste palate could be rounded up with the word ‘royal’…not to hasty, very discret, lots of dignity. The flavors are not strong. Not rough. Impressively smooth and pleasant. The Chinese teas that were used for this blend, no doubt, are for catching and balancing the aftertaste…