A rare meeting of mountain fruit and Yunnan black tea. This is Spring 2025 Jinggu black tea hand-packed into the hollowed shell of Rosa roxburghii, the spiky, golden “chestnut rose.” After picking, the fruit is carefully cored, lightly dried to set aroma, then filled with rolled black tea and finished at low heat so the peel’s natural oils marry with the leaf. The result is a self-contained tea caddy that slowly releases bright, citrus-rose aromatics into a smooth, honeyed Jinggu cup.

Why it’s special

• Genuine Rosa roxburghii peel: unusually thick, dotted with soft spines, high in aromatic compounds; contributes citrus, rosehip, and faint tropical notes.

• Spring 2025 Jinggu black tea: sweet malt, red-fruit depth, and a clean, mineral finish that holds up to the fruit’s perfume.

• Traditional fruit-stuffed craft: the rind acts as a natural aging chamber; flavor integrates further over months and years.

Tasting notes

• Aroma: candied citrus peel, rosehip jam, mountain honey, soft malt.
• Liquor: clear amber-gold; round and gently brisk.
• Flavor: orange blossom and rosehip over Jinggu’s cocoa-malt core; hints of dried apricot and brown sugar.
• Finish and feel: mouthwatering, lightly cooling after aroma; lingering sweetness from the peel.

Origin and processing

• Tea: Spring 2025 black tea from Jinggu, Pu’er (Simao), Yunnan
• Fruit: Jinggu locally sourced Rosa roxburghii (chestnut rose)
• Craft: fruit hollowed and sun-wilted → black tea partially dried → hand-stuffed → low-temperature finish to bind aromas

How to brew

Gongfu (recommended)

• Use 1 whole fruit and break in half to allow the tea leaves to fully open.
• 100 °C water. Quick rinse to wake the peel and leaf.
• 10 s • 12 s • 15 s • 20 s, then add 5–10 s each round for 8–10 infusions.

Western

• 4–5 g total tea+peel per 300 ml.
• 95–100 °C for 3–4 minutes; 2–3 steeps.

Cozy simmer method

• Use 1 whole fruit and break in half to allow the tea leaves to fully open.
• Place in a small pot with 400–500 ml water.
• Gentle simmer 5–8 minutes; strain. Great for sharing.

Tips: Brewing with a piece of the peel intensifies citrus-rose notes; brewing only the tea core softens the perfume. Adjust by adding or removing peel pieces between steeps.

Pairing and occasions

Pairs beautifully with shortbread, dark chocolate, or dried figs. A conversation-piece tea for tastings, dessert courses, or gifting.

Storage

Keep in a airtight pouch (provided) or an airtight tea caddy. Flavor continues to integrate over time.