Black Rose

A tangle of twisty, dark leaves like thorny vines, the mysterious Black Rose derives from the Huang Mei Gui—'yellow rose'—cultivar, usually half oxidised into an aromatic oolong; this tea has been fully oxidised, retaining its characteristic rosaceous note while adding the acidity of black cherry syrup and the subtlest hint of cocoa in the nose. Slightly sweet without too much maltiness, it is extremely quaffable, making it a good choice for longer tea sessions or steeping in larger quantities. But take care: it may cast its spell with only one prick of taste on the tongue, returning the drinker again and again to its embrace.

  • ORIGIN:  Dashuikeng, Wuyishan, Fujian, China
  • CULTIVAR:  Huang Mei Gui
  • TASTE:  Black cherry, rose, cocoa


  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.