Always suspicious of ‘scented’ teas, it has taken us a while to get an osmanthus flower tea on the site. It had to be clean, subtle, strong and agro-chemical free. It had to be world-class. We finally found one. Picked and produced in Nangang, only 20 minutes from downtown Taipei, this tea is everything we were looking for. Grown by a 8th generation tea farmer on a 100+ year old farm, they do things there in the old style. The osmanthus trees used for the teas are huge and ancient and the flowers are only harvested in the fall as that is the only time when their fragrance is strong enough for the tea.
This is a spring Baozhong and it is processed in a unique way. The tea is finished in spring, left until the fall, mixed with fresh osmanthus flowers and then baked at very low temperature to dry the flowers. It is then kept until after Lunar New Year before it is released to be sold. We were lucky to get some before it sold out.
Beautifully subtle with a long lasting aftertaste this tea has become our new gold standard for scented teas.
Status: Certified Organic
Cultivar: Qin Xin, Jin Xuan, Cui Yu mix
Season: Spring 2018 for Tea, Fall 2018 for Flowers
Method: Hand picked, processed on site, very small batch
Region: Nangang, New Taipei City
Recommend Brewing Style:
Gong Fu Style: 3-5g per 100ml, ~85-90C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5 steeps.
Western Style: 3g per 100ml, ~90c water for 3 minutes. Lasts 2-3 steeps.