The fresh aroma of citrus peel.
Distinctive fruity aroma.
Guizhou Cili (Rosa Roxburghii) × Pu'an Black Tea
Why are they grouped together?
Why These Fruits and Teas Pair Well?
Stuffed tangerine Pu'er packs tea into the tangerine peel, letting the fresh citrus aroma blend with the mellow depth of Pu'er.
It shows us that fruit and tea, paired together, can offer a whole new flavor experience.
The mellow depth of Pu'er.
The body and layers of the liquor.
Fruit and tea in harmony.
Familiar ingredients, a fresh new taste.
So, what fruit pairs best with black tea?
Meet the Cili (Rosa roxburghii)
Cili (Rosa roxburghii) is a fruit with a thorny skin, bright acidity, and a distinctive fruity aroma — one of Guizhou's signature ingredients.
Signature Fruit of Guizhou
Cili is a signature fruit of Guizhou. It is sweet and sour in taste, cool in nature, and rich in vitamin C — earning it the name "King of Vitamin C."
Properties and Benefits
It helps moisten dryness, clear heat, and resolve phlegm. It also contains SOD, an antioxidant that helps protect cardiovascular health.
Flavor of Cili
Cili has a bright, distinctive acidity and a lively fruity aroma, which makes it a natural match for black tea.
High-Mountain Black Tea Meets Lively Tartness
Pu’an, Guizhou, lies on the southwestern foot of the Yunnan-Guizhou Plateau, known as Hometown of Ancient Tea Trees in China. Thanks to high altitude, frequent mountain mist, large temperature difference and mineral-rich soil formed by rock weathering, this subtropical mountain zone creates an ideal growing environment for tea trees and wild cili.
Where Fruit and Tea Become One
We pair this premium tea with wild mountain cili, hand-filled into the fruit and low-temperature dried. The result is a perfect balance: the bright, natural tartness of the cili meets the rich, sweet character of the black tea.
Cili
Provides fruity aroma and bright acidity.
Pu'an Black Tea
Delivers a honeyed sweetness and mellow body to embrace the fruit.
Fruit and tea in harmony.
Fruity and tea notes intertwine, while subtle tartness meets sweet mellowness.
Hand-Filled, Slowly Dried
1
Washing and Sorting
After washing and sorting, seeds are carefully removed while keeping the roxburgh rose shell fully intact, forming a neat cavity ready for subsequent tea filling.
2
Hand-Filled Tea
Craftsmen hand-fill Pu’an large-leaf black tea into each shell with careful portioning, laying a balanced foundation for the honeyed tea aroma and bright fruit tartness.
3
Low-Temp Slow Drying
Slow drying under low-temperature control gently removes moisture. Fruity and honeyed notes meld gradually, locking in authentic mountain flavour.
This is our Cili Black Tea
Pu'an black tea stuffed into seeded Cili fruit, dried, so fruit and tea meet in every brew.
Drinking this cup of Cili Black Tea is like capturing the entire mountains of Guizhou in a single cup. The warm mellowness of the black tea is the steady foundation nurtured by high-mountain mist, while the vibrant sweet-and-sourness of the cili is the wild spirit born from this land. Their union sparks a wonderful balance — a subtle tartness revealing a honeyed sweetness.
Observe the Leaves and Liquor, Savour the Lingering Notes
Appearance: The fruit shape is intact, with tightly twisted tea leaves densely packed inside.
Liquor: Golden and bright, with a distinct golden ring.
Aroma: Rich fruity notes with prominent milky fragrance.
Infused leaves: Golden yellow cili and antique bronze tea leaves.
Taste: Sweet, mellow and slightly tart, with a smooth, layered liquor.
Brewing Guide
We recommend using a straight-drinking cup.
- Cili black tea
- Drop in one Cili black tea fruit
- Water
- Add 200 mL Water
- Water Temperature
- Water Temperature 90–100°C
- First Infusion
- First Infusion about 1 minute
Frequently Asked Question
What is Cili (rosa roxburghii)?
Rosa roxburghii is the wild fruit of Rosa roxburghii Tratt. It grows mainly in the mountain areas of Guizhou, Western Hubei and Western Hunan. Famous as the "King of Vitamin C", it contains 3000–4500 mg vitamin C per 100g edible fresh pulp.
What are the benefits of cili?
Sweet and sour in taste and cool in nature, it helps promote fluid production, relieve dryness, clear heat, reduce phlegm and ease hangover. It may ease dry cough, thirst and constipation caused by internal heat. Rich in SOD (Superoxide Dismutase), an antioxidant that scavenges free radicals and supports cardiovascular health.
What benefits does Cili black tea offer?
It combines cili and Puan Junmei black tea. You can gain nutrients from black tea, together with vitamin C, active SOD and trace elements. It delivers a fresh fruity aroma with a pleasant sweet-sour taste.
Why Choose Us ?
Safety: Choosing branded tea products means that every sip of tea you drink has been tested for food safety.
Service: All your orders are shipped via DHL/SF/EMS/USPS express, we bear the customs duties
High-end: As the inventor of Jinjunmei and a company inheriting Lapsang Souchong, what we hear most from new customers is“This is definitely the best tea I’ve ever had”
Guizhou Cili (Rosa Roxburghii) × Pu'an Black Tea
Why are they grouped together?
Guizhou Cili (Rosa Roxburghii) × Pu'an Black Tea
One cili fruit, a whole new flavor inside your black tea.
The aroma is fruity and slightly acidic, while the tea soup is sweet and mellow.
Why are they grouped together?
Why These Fruits and Teas Pair Well?
Stuffed tangerine Pu'er packs tea into the tangerine peel, letting the fresh citrus aroma blend with the mellow depth of Pu'er.
It shows us that fruit and tea, paired together, can offer a whole new flavor experience.
The fresh aroma of citrus peel.
Distinctive fruity aroma.
The mellow depth of Pu'er.
The body and layers of the liquor.
Fruit and tea in harmony.
Familiar ingredients, a fresh new taste.
So, what fruit pairs best with black tea?
Meet the Cili
(Rosa roxburghii)
Cili (Rosa roxburghii) is a fruit with a thorny skin, bright acidity, and a distinctive fruity aroma — one of Guizhou's signature ingredients.
Signature Fruit of Guizhou
Cili is a signature fruit of Guizhou. It is sweet and sour in taste, cool in nature, and rich in vitamin C — earning it the name "King of Vitamin C."
Properties and Benefits
It helps moisten dryness, clear heat, and resolve phlegm. It also contains SOD, an antioxidant that helps protect cardiovascular health.
Flavor of Cili
Cili has a bright, distinctive acidity and a lively fruity aroma, which makes it a natural match for black tea.
High-Mountain Black Tea Meets Lively Tartness
Pu’an, Guizhou, lies on the southwestern foot of the Yunnan-Guizhou Plateau, known as Hometown of Ancient Tea Trees in China. Thanks to high altitude, frequent mountain mist, large temperature difference and mineral-rich soil formed by rock weathering, this subtropical mountain zone creates an ideal growing environment for tea trees and wild cili.
Where Fruit and Tea Become One
We pair this premium tea with wild mountain cili, hand-filled into the fruit and low-temperature dried. The result is a perfect balance: the bright, natural tartness of the cili meets the rich, sweet character of the black tea.
Cili
Provides fruity aroma and bright acidity.
Pu'an Black Tea
Delivers a honeyed sweetness and mellow body to embrace the fruit.
Fruit and tea in harmony.
Fruity and tea notes intertwine, while subtle tartness meets sweet mellowness.
Hand-Filled, Slowly Dried
1
Washing and Sorting
After washing and sorting, seeds are carefully removed while keeping the roxburgh rose shell fully intact, forming a neat cavity ready for subsequent tea filling.
2
Hand-Filled Tea
Craftsmen hand-fill Pu’an large-leaf black tea into each shell with careful portioning, laying a balanced foundation for the honeyed tea aroma and bright fruit tartness.
3
Low-Temp Slow Drying
Slow drying under low-temperature control gently removes moisture. Fruity and honeyed notes meld gradually, locking in authentic mountain flavour.
This is our Cili Black Tea
Pu'an black tea stuffed into seeded Cili fruit, dried, so fruit and tea meet in every brew.
Drinking this cup of Cili Black Tea is like capturing the entire mountains of Guizhou in a single cup. The warm mellowness of the black tea is the steady foundation nurtured by high-mountain mist, while the vibrant sweet-and-sourness of the cili is the wild spirit born from this land. Their union sparks a wonderful balance — a subtle tartness revealing a honeyed sweetness.
Observe the Leaves and Liquor, Savour the Lingering Notes
Appearance: The fruit shape is intact, with tightly twisted tea leaves densely packed inside.
Liquor: Golden and bright, with a distinct golden ring.
Aroma: Rich fruity notes with prominent milky fragrance.
Infused leaves: Golden yellow cili and antique bronze tea leaves.
Taste: Sweet, mellow and slightly tart, with a smooth, layered liquor.
Brewing Guide
We recommend using a straight-drinking cup.
Drop in one Cili black tea fruit
Add 200 mL Water
Water Temperature 90–100°C
First Infusion about 1 minute
Frequently Asked Question
Why Choose Us ?
Safety: Choosing branded tea products means that every sip of tea you drink has been tested for food safety.
Service: All your orders are shipped via DHL/SF/EMS/USPS express, we bear the customs duties
High-end: As the inventor of Jinjunmei and a company inheriting Lapsang Souchong, what we hear most from new customers is“This is definitely the best tea I’ve ever had”
