Rozenchai

The rose petals come through first, then the puerh base grounds it so it doesn't taste like perfume. I've been making it with oat milk on cold mornings and it's become the thing I look forward to.

The clove and cardamom balance each other perfectly, and the black-puerh base gives it a depth that lingers nicely. I brew it in the afternoon and that sweet clove finish is exactly what pulls me back to the cup.

The rose petals are so fragrant they almost smell like a bouquet, but the black and puerh base keeps it grounded and earthy. I brewed a pot this morning and that bright cardamom note really woke me up before the sweet clove settled in on the finish. It’s become my cozy afternoon ritual.