Origin
China
Asia
Caffeine Level (mg/1g)
Description
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Description
Rosa Roxburghii Black – Fruit-Infused Guizhou Black TeaRosa Roxburghii Black Tea brings together the fruit of the Guizhou highlands and an innovative fruit-and-tea crafting method to create a refreshing, bright and fruity beverage for daily enjoyment. Its ingredients follow the natural rhythm of the year: spring tea, autumn fruit and careful craftsmanship from harvest to completion. The blend begins with wild Rosa roxburghii fruits, hand-picked from late August to September in the mountainous regions of Liupanshui, Panzhou and Guiding. Bathed in strong plateau sunlight and balanced rainfall, the fruits reach peak juiciness, earning their reputation as a "natural vitamin C bomb." These vibrant fruits are paired with premium black tea buds, including Yunwu Tribute Tea and the rare Bird King varietal, harvested in early spring. Their abundant polyphenols and natural polysaccharides provide the tea's sweet, rounded and mellow foundation. The craftsmanship follows an upgraded fruit-core infusion technique. Selected fruits, 2.5–3 cm in diameter, are hollowed by hand while keeping their spiny shells. The fruit shells and black tea are sun-dried together on bamboo trays for six hours so their aromas merge naturally. The tea is then gently packed into the fruit and slow-roasted at a constant 45°C for 40 hours, entirely additive-free. From fruit picking to finished product, the whole process is completed within 72 hours to preserve freshness and flavor. Tasting Notes
Why You'll Love ItThis year's Rosa Roxburghii Black Tea showcases remarkable character: the producer reports 1.82× more soluble sugars than regular black tea, and bitterness is reduced by 60%, resulting in a smooth, bright and refreshing cup.
How to EnjoyBalanced and uplifting, it's delicious both hot and iced. Rosa Roxburghii Black Tea is a celebration of wild fruit and refined craftsmanship — an elevated harmony of fruit and tea for daily enjoyment. |
See it in action
Watch how it works
A quick look before it’s yours — from the first pour to the last sip.
Play videoKeep your curiosity brewing
more cups to discoverfromPlant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
- BPA- and phthalate-free — no endocrine disruptors in your cup
- Petroleum-free and non-toxic
- Compostable and recyclable
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
- 011 tbsp (3 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
- 0290-96°C (195-205°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
- 033–4 minGive it a momentLet the tea steep, then remove the leaves.
- 04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
- 012 tbsp (6 g)Scoop your leavesUse the amount shown for one glass over ice.
- 0296°C (205°F)240 mlBrew it hotPour hot water over the leaves.
- 034 minSteep, then strainRemove the leaves after brewing.
- 04Pour over iceCool things downPour over a glass full of ice.
- 011 tbsp (3 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
- 02Cold waterAdd cold waterPour cold, filtered water over the leaves and close the lid.
- 038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
- 04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipThe fruit gives a gentle tang. Re-steep 2–3 times; lovely iced too.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
Reviews
August 2026
March 2026
March 2026