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In the early 20th century, English speaking settlers called the Xujiahui neighborhood of Shanghai "Siccawei." Originally established as a prominent Catholic sanctuary within East Asia, its fate was overturned by the tides of history. With it came the rise and fall of the Jesuits, followed by fire and persecution of faith practitioners throughout the mid-century.

A quiet hymn to martyred saints, we chose congou black tea as the first half of the base. A tea that demands skill and patience to shape the long, wiry strands without breaking during oxidation, while deliberately layering with roses to scent. The second half is Chinese black tea flavored with ripe lychee juice hand squeezed over the leaves during production. To bridge these two worlds, lemongrass is sprinkled in with additional Pakistani rose petals.

1.7 oz

Black tea, blend, contains caffeine

Ingredients: camellia sinensis, rose, lemongrass, lychee

Ideal brewing suggestion:
Shake bottle well before serving, to evenly distribute all ingredients. Start with 3-4 grams in 8-10 ounces of boiling water. Steep for 3-4 minutes. Lasts multiple steeps.

Manderley's secret suggestion:
Using a ratio of 4 grams for every 8 ounces of water, allow tea leaves to steep in room temperature or cold water for 24-48 hours. The gradual steep while avoiding high heat gives room for delicate notes to flourish. This method may yield to higher caffeine levels.