Ingredients: Green Tea     

Taste: Jasmine flower, Vanilla, Spearmint

Fuzhou jasmine tea is known for its Bingtang Tian 冰糖甜—a rock sugar-like sweetness remembered by generations. Even today, the city gives jasmine seeds to residents each summer. Jasmine only releases its fragrance when the buds open at night. Long ago, tea makers learned to layer fresh blossoms over green tea to capture that short-lived scent. We follow a 3-round scenting process using only fresh flowers. For every 100 parts of tea, 60 parts of blossoms are used. It takes over 10,000 jasmine flowers to produce just one pound. A craft that few continue, and even fewer truly master.

Taste: Magnolia, Mint, Creamy

Magnolia-scented green tea once had its place in southern China, but the craft quietly disappeared in the Qing dynasty, eclipsed by the rise of jasmine. For years, it was a name without a method. When we first tried to bring it back, even seasoned tea makers said, “No one does that anymore.” But we kept going… Experimenting with fresh magnolia flowers, and working alongside jasmine tea artisans to relearn the forgotten steps. It took many quiet rounds of testing. We’re glad it’s back. 

Taste: Chestnut, Buttery, Earthy 

Once served as tribute during the Qing dynasty, Dragon Well was a favorite of Emperor Qianlong during his visits to Hangzhou’s West Lake. This tea comes from a core growing region near the lake and is made by a trusted partner we’ve worked with for years. Picked only in early spring, just as the bushes emerge from winter dormancy. The young leaves are especially tender and rich in amino acids. Pan-fried in small batches to lock in the fresh aroma of spring buds. It’s a tea we never get tired of.

Taste: Peachy, Sweet, Smooth

When we set out to create our peach oolong, we didn’t want something that just smelled like peaches. We wanted a tea where the fruit felt woven in, not sprinkled on top. It took months of testing, adjusting roast levels, trying different peach varieties, and reworking the timing. Eventually, we found it: lower temperature roasting to keep the tea fresh, just enough body to hold the fruit, and a blend of dried peach with slow pressure infusion. The result is clean, rounded, and quietly fragrant, now Chafolio’s top pick for cold brew.

Taste: Citrus, Apricot, Mellow

Beneficial for digestive health, anti-inflammatory 

We’ve long loved osmanthus, not just for its golden bloom but for what it brings to memory: Mid-Autumn nights, sweet rice cakes, streets scented after rain. Grown across the southwest hills of China, it was once called the “soul fragrance of the East.” This tea pairs roasted oolong with real osmanthus blossoms, layered and rested until the aroma gently settles into the leaves. Once enjoyed by poets and nobles in the Song dynasty, osmanthus tea has always marked the softer season of the year. Comforting, floral, and just a little nostalgic, it’s a tea that always feels close.

Taste: Buttery, Floral, Earthy

Anxi was once a struggling tea town in southern China. According to legend, when Emperor Qianlong tasted this tea on a southern visit, he praised its orchid-like aroma and spring-like clarity and gave it the name Tie Guan Yin, the Iron Goddess of Mercy. This semi-oxidized tea balances the freshness of green tea with the roundness of black. Highly regarded by scholars and imperial circles alike, it offers more than taste. It reflects the quiet ideals of Chinese tea: stillness (静), clarity (清), elegance (雅), and harmony (和).

Taste: Smoky, Honey, Malty

In the misty village of Wuyishan, people once burned Masson pine, to keep their tea dry during the damp seasons. What began as a simple solution turned into a quiet discovery: the smoke, combined with just the right level of fermentation, brought out a natural sweetness, like honey and roasted yam. Since then, the practice has endured. And each time you breathe in the scent of this tea, it’s as if you can still hear the soft crackle of firewood, echoing through the old wooden houses of the mountain.

Taste: Umami, Dates, Grassy

In Fuding, tea makers say, “We don’t make the tea, the weather does.”
 White Peony is made from young buds and open leaves, gently withered in sun and air. No frying, no rolling, no additives. Its character comes not from intervention but from conditions of light, temperature, and humidity. Spring in Fuding brings just enough sun and just enough mist. That is why we chose this tea. It is not about chasing consistency. It is about listening to the land, to the leaves, and to the season. This is what we mean by original tea.

This tea blends two legacies: aged pu-er and sun-dried green tangerine peel. One ferments slowly, the other warms gently. Pu-er was once carried on horseback across the Tea Horse Road, over snowcaps and ravines, to reach Tibet, Nepal, even Burma. For borderland families, it became daily nourishment and cultural memory. Aged like wine, pu-er holds both flavor and time. The peel, prized in Chinese medicine, adds brightness and warmth. Xiao Qing Gan (小青柑) is where old trade routes meet modern craft. A tea that doesn’t just nourish, it remembers.

Taste: Fruity, Sweet, Citrusy 

We didn’t want just another sweet fruit tea. In Chinese homes, sweetness was never syrupy. It came from red dates, warm, nourishing, and deeply familiar. For generations they have been steeped to support digestion and bring comfort. So we began there. We tested countless combinations and always returned to what felt right: red dates, air-dried apple and pineapple for brightness, and a touch of peach for softness. Every piece of fruit is carefully selected by us, whole, unbroken, and full of integrity. No sugar. No shortcuts. Just a tea that feels like home.

You don’t forget the smell of chrysanthemum tea. Soft, earthy, a little like fall sunlight on old pages. In many Chinese homes, it’s what grandma makes when your eyes are tired, your body feels off, or you’re feeling “too hot,” a sign of internal heat or shang huo. We blend whole chrysanthemum flowers with red dates, goji berries, and longan, fruits rooted in traditional medicine and known to cool the body, soothe the liver, and brighten the eyes. And just a touch of ginseng is gently layered in, adding a quiet strength to the blend.

Taste: Floral, Sour, Sweet

You don’t forget the first time you see it. Soft pink, almost purple, blooming in the cup like a watercolor. This blend draws from old traditions and a little poetry. In Chinese, “Luoshen” once described a legendary beauty, graceful, distant, unforgettable. Hibiscus took on her name, and the tea became something more than flavor. We pair it with rose, monk fruit, red dates, and orange peel, not just for taste but for care. In traditional Chinese medicine, monk fruit has long been used to cool the body, ease coughs, and soothe the lungs. A tea that feels beautiful, inside and out.

In China, there’s an old saying: “Eat radish in winter, ginger in summer.” Ginger warms and supports digestion, but its heat needs balance. While exploring how to soften that warmth, we recalled an old story often told by the elders. Dragon fruit was a gift from the Dragon King, sent to calm the summer fire. That is where dragon fruit comes in, bright, juicy, gently cooling. So we thought, why not try combining the two? When we did, the brew bloomed like a sunset, spicy, soft, and quietly grounding. The result surprised us, in the best way.

Taste: Spearmint, Jasmine, Vanilla 

Beneficial for immune system, stress-relief

Discover Jasmine Pearls tea, a premium twist on traditional jasmine green tea. Unlike typical varieties, where jasmine scenting occurs post-production, Jasmine Pearls are meticulously hand-rolled into small pearls immediately after plucking. This artisanal process preserves the tea's freshness, allowing it to absorb the jasmine's essence fully. Upon steeping, each pearl unfurls, releasing a delicate aroma and a smooth, subtly sweet flavor.

Crafting Jasmine Pearls is a labor of love, taking several days as the tea leaves intermingle with fresh jasmine flowers, resulting in a rare and exquisite brew cherished by tea aficionados worldwide. Indulge in the luxury of Jasmine Pearls and elevate your tea experience today.

Taste: Hazelnut, Caramel, Chocolate

Beneficial for Heart health, cognitive function

Golden Bud Black Tea holds a rich history steeped in tradition and craftsmanship. This tea is renowned for its distinctive appearance, characterized by the presence of golden buds that shimmer amidst dark tea leaves. The story of Golden Bud Black Tea dates back centuries, to when in the fertile soils and ideal climate of Wuyishan, skilled tea farmers began cultivating and refining this unique variety.

Only the youngest and most delicate buds are harvested by hand. These buds, prized for their golden color and rich flavor potential, undergo careful oxidation and rolling techniques that enhance their natural sweetness and create a deep amber liquor. Each cup of Golden Bud Black Tea embodies centuries of expertise and dedication to producing a tea of unparalleled quality and flavor.

Taste: Milky, Floral, Bamboo

Beneficial for heart health, mental alertness

Da Hong Pao (大红袍), or "Big Red Robe", is a prestigious oolong tea originating from the Wuyi Mountains in China's Fujian province. Renowned for its complex flavor profile and historical significance, Da Hong Pao is a semi-oxidized tea crafted from large, dark leaves. Its distinct aroma blends floral notes with hints of roasted nuts and a subtle mineral essence, attributed to the rocky terroir of its growth. Legend has it that Da Hong Pao was once a tribute tea reserved exclusively for emperors due to its rarity and exceptional quality.

Today, authentic Da Hong Pao remains rare and highly sought after. Its production involves a complex process, demanding tea makers with at least 10 years of experience. This tea is revered not only for its taste but also for its cultural heritage, making it a prized symbol of traditional Chinese tea craftsmanship and prestige.