Can anyone explain the difference between rose pouchong and rose congou?
Also, when were rose-scented teas popularized? Were they part of the Ming dynasty scented tea craze that produced jasmine, or were they developed later for the export market, like Earl Grey? (Or are they a modern invention, like most fruit flavored teas?)
Also, who are the makers? I'm told that most rose-scented tea comes from Guangdong, but am a bit fuzzy on the details... are there different quality grades, like with Jasmine?
These teas can resemble virtually any flavor imaginable.