The base of this composition is a green tea from Hunan province, whose tender leaves are hand-tied into a compact sphere, surrounding a blossom of Gomphrena globosa (globe amaranth), valued for its vibrant appearance and lasting form. The tea is gently scented with bergamot, adding a fresh, citrusy and lightly floral character to the infusion. More
Blooming Green Tea with Bergamot | Qian Ri Hong Li Zhi Qiu 千日红荔枝球
Blooming teas exist at the intersection of tea and visual art. They are not meant solely for tasting in the traditional sense, but for experiencing the entire moment — as the tightly bound tea sphere slowly unfolds and reveals its inner structure. This process is not a modern invention, but rather a continuation of an old Chinese craft, historically associated with festive occasions such as weddings, family gatherings, and ceremonial events.
The base of this composition is a green tea from Hunan province, whose tender leaves are hand-tied into a compact sphere, surrounding a blossom of Gomphrena globosa (globe amaranth), valued for its vibrant appearance and lasting form. The tea is gently scented with bergamot, adding a fresh, citrusy and lightly floral character to the infusion.
The flavor naturally evolves during infusion. In the first minutes, the bright, fresh notes of bergamot come forward, gradually blending with the vegetal, slightly sweet profile of the green tea. With longer steeping, the liquor develops more body and a pronounced bittersweet character, while the citrus tones soften into a harmonious background.
Bergamot (Citrus bergamia) is appreciated primarily for its distinctive aroma and refreshing taste, enhancing the overall sensory experience of the tea. In the context of European legislation, it is appropriate to regard it mainly as an aromatic component contributing to the balance and character of the infusion. In traditional cultures, it is often associated with a sense of freshness and lightness, reflected in the nature of this tea.
This tea is an ideal choice for quiet moments, shared experiences, or as a visually striking element of tea service. It offers a different perspective on tea — not only as a beverage, but as a process unfolding before the eyes.
Preparation: Place one tea ball into approximately 500 ml of water just off the boil (around 90–95 °C). We recommend using a glass vessel to fully appreciate the blooming process. Within 10–15 minutes, the ball will gradually open and reveal the flower inside. The weight of one tea ball is 7-8 g.
After about 5 minutes, the infusion is light, with a gentle green tea taste and more pronounced bergamot aroma. After 10 minutes, the green tea becomes fuller and begins to dominate. Longer steeping results in a stronger, fuller-bodied infusion with a bittersweet character, where bergamot becomes a subtle supporting note.
