Osmanthus Oolong
Taste: Citrus, Apricot, Mellow
Serving: Each bag (4.3 oz) makes around 50 to 70 cups of tea, depending on your taste preference.
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.
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Boil water to 190–200°F (88–93°C).
Add 1 tablespoon (≈3g) of loose-leaf tea for every 10 oz (300 ml) of water.
Let it steep for 2 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 10 oz (300 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.
ANXI, FUJIAN, CHINA
Region: Southern part of Fujian Province, China
Elevation: 570 m
Anxi's moderate elevation ensures the plants receive balanced sunlight and moisture. The unique microclimate and mineral-rich soil contribute to Oolong's distinctive floral aroma, smooth taste, and exceptional quality.
Additionally, Anxi is celebrated for its traditional tea-making expertise, particularly in crafting the famous Tieguanyin oolong, known for its floral aroma and smooth taste.
