Product Overview
This Osmanthus Oolong is crafted using a traditional scenting method and is not a blended or “flavored” tea commonly found on the market, where dried osmanthus is simply mixed with oolong tea. Instead, we use high-mountain Taiwanese oolong as the tea base, grown in high-altitude regions with large temperature differences between day and night and long periods of mist coverage. This slow-growing environment produces thick, nutrient-rich leaves with a naturally clean, sweet, and floral character. The gentle structure and inherent sweetness of high mountain oolong make it an ideal base for absorbing and carrying osmanthus aroma through multiple rounds of scenting.
The production follows a traditional multi-stage scenting process that requires time, precision, and strict environmental control. Fresh osmanthus flowers are carefully selected at full bloom in the early morning when their aroma is at its peak—naturally sweet, bright, and free from any stale or vegetal notes. The flowers and tea leaves are layered together under controlled humidity and temperature conditions for the first scenting cycle, allowing the tea to slowly absorb the floral essence. After each cycle, the spent flowers are carefully removed through a process known as “flower separation,” and the tea is gently low-temperature baked to stabilize the absorbed aroma and prevent unwanted fermentation or loss of fragrance. The tea then undergoes additional scenting rounds—typically three to five cycles in total—each one deepening the integration of osmanthus fragrance into the tea’s internal structure rather than leaving it on the surface.
As the scenting process progresses, the osmanthus aroma transforms from a light, top-note fragrance into a deeply embedded floral sweetness within the tea body. In the finished tea, the dry leaves already release a pronounced, rich osmanthus aroma with a distinct honeyed sweetness. The fragrance is full and rounded, with a clear natural floral syrup-like character, balanced by a soft underlying high mountain oolong scent. It is fragrant but not sharp, sweet but not cloying, with a layered aroma that feels both floral and creamy-sweet, as if fresh osmanthus has been infused directly into the tea’s core.
When brewed, the aroma becomes even more expressive. The initial infusion delivers an immediate and powerful osmanthus presence—highly aromatic, sweet, and concentrated, with a noticeable honey-like floral intensity that fills both nose and palate before the tea is even tasted. In the mid-palate, the Taiwanese high mountain oolong reveals itself, bringing a smooth, mellow structure and natural sweetness that blends seamlessly with the floral notes. At this stage, the tea and osmanthus are no longer separate elements but a unified aromatic profile. In the finish, the tea develops a long-lasting sweetness and returning floral aftertaste, with a soft, lingering osmanthus aroma that remains in the throat and nasal cavity, creating a clean, extended finish.
Overall, this tea is a “bold osmanthus expression style scented oolong,” characterized by high aroma intensity, pronounced sweetness, and a deeply layered structure. Unlike lightly scented or surface-flavored versions, this tea delivers osmanthus not as a top note but as a persistent, integrated sweetness throughout the entire drinking experience.
Brewing Guide: It is recommended to use a gaiwan or white porcelain teaware to best appreciate the aromatic evolution. Use approximately 5g of tea per 100–120ml of water. Brew with water at 95–100°C. The first infusion should be a quick rinse followed by an immediate pour-out after 5–8 seconds to awaken the tea and release the aromatic system. The second to fourth infusions are the optimal tasting range, brewed for 8–12 seconds each, where the balance between osmanthus and high mountain oolong is most vivid and dynamic. From the fifth infusion onward, steeping time may be extended to enhance sweetness and maintain a steady, lingering finish. The tea can be infused multiple times or more, with the aroma remaining clear and persistent throughout, making it ideal for slow, mindful tasting that reveals the full progression of traditional multi-layer scenting craftsmanship.