Loose leaf black tea blended with vibrant pink rose petals scattered on white background, by Yerba Buena Tea Company.
Brewed English Rose tea in clear glass mug with pink packaging and fresh rose petals, by Yerba Buena Tea Company.
English Rose loose leaf black tea in a black cylindrical canister with pink label band, by Yerba Buena Tea Company.

Organic Black Tea | Floral & Malty | High Caffeine

Organic English Rose Black Tea

Blended in Oregon Floral Malty

An organic black tea from Northern Thailand, blended with thousands of red rose petals. The cup tastes like the flower smells, without the soap.

Ingredients: Organic Black Tea, Organic Rose Petals.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About English Rose

The afternoon tea that looks like art in the pot.

An organic black tea from Northern Thailand, blended with thousands of red rose petals. The visual contrast alone makes the ritual worth repeating: dark leaves against bright red petals, unfolding in hot water. The aroma reads as fresh-cut roses, not perfume. The flavor lands as a soft floral sweetness over a malty, biscuit-warm base. It holds up to milk without disappearing. It drinks straight without going thin.

Why whole petals, not extract.

Most rose teas lean on synthetic rose flavoring or rose extract, which reads as soapy in the cup because the aromatic compounds get concentrated beyond food-grade. Whole organic rose petals release their essential oils slowly as they steep, which keeps the floral character subtle and authentic. The petals also contribute tannins and a faint astringency that balances the sweetness. The result tastes like the actual flower, not like the idea of a flower.

The visual ritual.

If you own a glass teapot, use it. The red petals bloom against the dark tea leaves in a way that makes the brewing process as satisfying as the drinking. The afternoon tea tradition in England has always valued presentation as much as flavor. This blend delivers both. Malty, floral, visually stunning.

Organic Ingredients
  • Organic Black Tea
  • Organic Rose Petals
Tasting Notes

Aroma: Fresh-cut roses, soft and true. Not perfume, not extract. The scent of the actual flower, with a warm malt undertone from the black tea base.

In the cup: The black tea hits first with a biscuit-like maltiness, then the rose petals settle in as a soft floral sweetness. The balance reads as natural, not manufactured.

With milk: The milk fat rounds the floral notes and brings out the sweetness of the rose. The malt base holds the structure. Drinks like a dessert tea.

Finish: Clean, aromatic, lingering. The rose stays soft on the palate.

Why You'll Love It

Rose petals in Western herbalism: The flower has been used since medieval times in European folk medicine, primarily as a mild astringent and aromatic. The essential oils in rose petals contain geraniol, citronellol, and nerol, the same compounds that drive the scent in fine perfumery. In tea, the oils release slowly and integrate with the tannins from the black tea base, which is why the flavor reads as balanced rather than soapy.

The afternoon tea ritual: The tradition dates to 1840s England, when Anna, the Duchess of Bedford, started requesting tea and light snacks in the late afternoon to bridge the gap between lunch and dinner. The ritual emphasized presentation: fine china, tiered trays, flowers on the table. English Rose fits that aesthetic. The red petals against the dark leaves make the pot itself a centerpiece.

The black tea base: Grown in Northern Thailand, where the elevation and climate produce a malty, full-bodied tea with chocolate undertones. Strong enough to hold up under milk, soft enough to let the rose lead the flavor.

English Rose loose leaf black tea in a black cylindrical canister with pink label band, by Yerba Buena Tea Company.

English Rose

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Black Tea

Camellia sinensis

Assam, India & Yunnan, China

Rose Petals

Rosa damascena

Valley of Roses, Bulgaria & Iran

Black Tea

Camellia sinensis

A fully oxidized tea leaf with the caffeine to wake you up. Bold and malty.

In the cup

Black tea is the most oxidized of the true teas. The leaves are left to darken fully before drying, which deepens the color and the flavor into a brisk, malty cup with the body to stand up to milk. It also carries the most caffeine of any tea, the reason it is the classic morning brew. Most comes from Assam and Yunnan.

Traditionally grown in Assam, India & Yunnan, China

Shop Black Tea teas

Rose Petals

Rosa damascena

Fragrant petals that bring soft floral romance to a cup.

In the cup

Rose petals carry one of the most beloved fragrances in the world, dried whole for tea. In the cup they add a soft, sweet, floral perfume and a touch of romance, beautiful with black tea or in a calming blend. The finest come from the Valley of Roses in Bulgaria and the rose gardens of Iran.

Traditionally grown in Valley of Roses, Bulgaria & Iran

Shop Rose Petals teas

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TeaNorthern Thailand, Thailand

Organic English Rose Black Tea

Steep elegant. Sip softly.

Caffeine: High
8.0 oz
Water
212°F
Temperature
1.0 tsp
Leaf
4 min
Steep Time
Re-Steep · Up to 1×
4 minutes at full boil for the rose petals to fully open and release their oils. Use a glass teapot if you have one. The visual is half the ritual. Add milk to bring out the sweetness, or sip straight to keep the floral notes sharp.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Rose Latte
Brew 1 heaping teaspoon in 8 ounces of full-boil water for 4 minutes. Strain. Top with 6 ounces of steamed whole milk or oat milk, and an optional drizzle of honey. The milk fat rounds the floral notes, the honey amplifies the sweetness. The visual in a clear glass mug is stunning: pale pink with red petals settled at the bottom.

Afternoon Tea Pairing
Brew 1 teaspoon straight in a glass teapot for 4 minutes. Serve with shortbread, scones, or any butter-forward pastry. The malty base of the tea matches the richness of the butter. The rose petals elevate the ritual into something that feels formal without requiring formality. The visual alone makes guests ask what they're drinking.

Rose Panna Cotta Infusion
Heat 2 cups of heavy cream to just below a simmer. Add 2 tablespoons of tea leaves and rose petals. Steep covered for 10 minutes. Strain. Use the infused cream as the base for panna cotta. The rose flavor integrates into the dairy as it steeps, and the black tea tannins add a subtle astringency that cuts the richness. The dessert tastes like a tea service in custard form.

Loose leaf black tea blended with vibrant pink rose petals scattered on white background, by Yerba Buena Tea Company.

Your Questions About English Rose, Answered.

Does this taste like perfume?

The cup tastes like the flower smells, not like a cosmetic. That soapy perfume taste in most rose teas comes from synthetic rose flavoring or concentrated rose extract, which reads one-dimensional. Whole organic rose petals release their essential oils slowly as they steep, which keeps the floral character subtle and food-grade. The black tea base also provides tannins and malt that balance the sweetness, so the rose never dominates.

Can I add milk?

The black tea base is full-bodied enough to hold up under milk without disappearing. In fact, milk brings out the sweetness of the rose and rounds the floral notes into something almost dessert-like. Use whole milk or oat milk for the best result. A small drizzle of honey also works if you want the cup to read as an indulgence.

How is this different from Bergamot Rose?

Bergamot Rose is Earl Grey with rose petals added, so the cup reads as citrus-forward with a floral finish. English Rose is pure black tea and rose, no citrus. The flavor profile is softer, maltier, more grounded. Choose English Rose if you want the floral notes to lead. Choose Bergamot Rose if you want the bright citrus edge of Earl Grey with the rose as a softening accent.