牛奶花茶

The flower ball looks almost too pretty to drop in the cup, but once it unfurls the tea turns a delicate pink and tastes genuinely creamy, not artificially sweet. I've been making one flower per mug every afternoon, and the second steep is still smooth and fragrant. The bag holds about 20, which has

The chrysanthemum and amaranth bouquet is almost too pretty to brew — almost. I've had three cups this week and each one unfolds into a smooth, gently sweet green tea with just a hint of creaminess. Twenty flowers per pouch feels generous.

The creamy texture really comes through once the chrysanthemum and amaranth open up—it's like sipping a floral dessert. I've brewed three of the twenty flowers so far, and each one unfolds into a gorgeous little bouquet in my glass teapot.