This is a medium black china tea with rose petals and rose oils to create a full slightly sweet and very smooth taste. Traditionally the petals are picked from the brew and presented on the surface of each cup for that added touch of class.
In Chinese it is called Meigui Hongcha and is traditionally made with rose petals layered into the tea during processing. Congou tea itself was the original base to the 19th century English Breakfast Blend tea. The layering of the rose petals within the tea means they have to be slightly fired to get the flavours to infuse.