Ci li black tea, Wild Rose Hip Black Tea, Brewed From the Fruit Itself, Natural vitamin C

This is not a blend. It is not flavored.

The tea lives inside the fruit.

Each piece is a whole ci li — Rosa roxburghii, the wild rose hip native to Guizhou's mountain valleys — hollowed, filled with aged black tea leaves, and slowly dried until fruit and leaf become one. When you brew it, you are steeping the entire thing: the dried shell, the absorbed sweetness, the tea within.

The result is unlike any black tea you've had. Bright golden liquor. A natural fruitiness that opens before the malt. A creamy, almost milky finish that lingers. Nothing added. This is just what happens when good tea spends time inside a fruit.

Why ci li

Ci li is one of the most vitamin C-dense fruits in existence — roughly 50–100x that of citrus. Traditionally eaten fresh or dried in Guizhou, it has a tart, floral quality that softens when dried and transforms completely when brewed.

This is not a wellness claim. It is a taste explanation. The fruit changes the tea. The tea carries the fruit. You feel the difference.

Who this is for

You want something that wakes you up without wiring you. You're done with flavored teas that taste like perfume. You want a morning cup that is genuinely interesting — alive, bright, a little wild.

This is that cup.

Tea details Origin: Guizhou Province, China Base tea: Aged black tea (古树红茶 — old-tree cultivar) Vessel: Whole dried ci li fruit (Rosa roxburghii) Liquor: Golden yellow, clear Flavor: Wild fruit, creamy finish, light floral Steeps: 3–5 infusions per piece

How to brew Place 1–2 pieces in your vessel. 95°C / 200°F water. First steep 45 seconds — the fruit needs a moment to open. Each round deepens. The last steep is often the sweetest.

Good tea, moment of quiet. Some things can only be made by patience and a good piece of fruit.