S-CN-010
Rose Congou
玫瑰工夫
Scented small-leaf black, from Fujian, China.
Scented and blended tea
Rose Congou is strongest on smoothness, aroma intensity and floral. Typical tasting words: rose, malt, honey, oak. A historic export specialty originating in nineteenth-century Fujian, where meticulous Congou-grade black teas were perfumed for the European market. Traditionally exported to Western markets and widely popularised as a sophisticated component of European afternoon tea rituals.
Also known as Mei Gui Gongfu Hong Cha and Rose Congou Black.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Fujian, China
- Plant
- Camellia sinensis var. sinensis and Rosa rugosa
- Harvest
- Spring leaf, scented summer
- Elevation
- mid
- Oxidation
- 85 to 95%
- Roast
- very light
- Leaf
- twisted
- Price band
- mid-range
- Availability
- fairly common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- low
Made by: withering, then elaborate rolling, then oxidation, then drying, then layering with rose petals, then final low-temp baking.
Caffeine
A cup of Rose Congou carries a typical estimate of 45 mg of caffeine, within a range of 35 to 55 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 90 to 95 °C | 2 min, 3 min, 4 min |
| Gongfu, 100 ml | 5 g | 90 to 95 °C | 15 s, 20 s, 25 s, 35 s, 50 s, 70 s |
| Cold brew, 250 ml | 3 g | Fridge | 8 to 12 hours |
Up to 6 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- afternoon
- dessert_pairing
- relaxing
Pairs with pastry, scones_cakes and sweets. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all scented and blended tea teas, teas from Fujian, China, or filter the whole drawer.