Magnolia Green Tea
Taste: Magnolia, Mint, Creamy
Serving: Each bag (3.9 oz) makes around 50 to 70 cups of tea, depending on your taste preference.
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.
Choose options
CHA PROFILE
Boil water to 175 – 185°F (80 – 85°C).
Add 1 tablespoon (≈3g) of loose-leaf tea for every 10 oz (300 ml) of water.
Let it steep for 1 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 3 times.
Add 1 tablespoon (≈3g) of loose-leaf tea for every 20 oz (600 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same leaves can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
ORIGIN
FUZHOU, FUJIAN, CHINA
Region: Northeastern part of Fujian Province, China
Elevation: 638 m
Fuzhou, the capital of Fujian Province, has a long-standing history and expertise in jasmine tea production. Its moderate subtropical climate, with mild winters and abundant rainfall, provides optimal conditions for the growth of fragrant jasmine blossoms.
