"Princess Diana's favourite was rose pouchong, the black tea with the rose petals, however, she was more of a coffee drinker. If she wanted a coffee, she preferred instant."
"Unique and distinctive, pouchong tea leaves fall between green and oolong, regarding intensity and oxidation (8-20%). The blend comprises Chinese black tea dried with interspersed rose petals; the black leaves dotted with a few pops of deep magenta look visually fabulous inside the tin."
"This combination of black tea and aromatic rose petals yields a balanced and delicate dimensionality, not too robust. On the palate, rose pouchong tea arrives floral, mellow, elegant, subtly vegetal, and slightly sweet, sporting a golden-brown hue and a medium-bodied mouthfeel."
Princess Diana, known for breaking royal traditions, surprisingly preferred coffee to tea despite the strong association between royalty and tea culture. Her favorite tea was rose pouchong, a two-ingredient blend consisting of Chinese black tea mixed with rose petals. This tea falls between green and oolong in oxidation levels (8-20%) and offers a balanced, delicate flavor profile with floral, mellow, and slightly sweet notes. According to Darren McGrady, her personal chef at Kensington Palace from 1993 to 1997, Diana typically drank instant coffee black. McGrady, who previously worked at Buckingham Palace and Balmoral, spent 11 years in royal kitchens before serving the Princess.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]