Upon infusion, an elegant work of art begins to blossom from hand-furled Chinese white tea, calendula blossoms and rose blossoms.
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The leaf tips are harvested in from Yunnan Province in the Spring and meticulously humidified prior to being hand-furled with freshly picked rose blossoms and calendula blossoms.
Upon infusion, the leaves unfurl to reveal a majestic bloom.
To prepare- Infuse 1 tea blossom with 0.5 litres of hot water at a temperature of 75-80 degrees for 1-3 minutes.
60g- (10 blossoms)