High-Grade Osmanthus Black Tea captures the lush, aromatic essence of Jiangnan in a single cup.

Using Jiu Qu Hong Mei (Nine Curves Red Plum)—a classic Gongfu black tea from Hangzhou—as the tea base, it is blended with freshly harvested autumn Yingui (Silver Osmanthus). Crafted through traditional, multi-stage scenting and slow-roasted at low temperatures over charcoal embers, the tea and floral aromas interweave and permeate each other over time.

The floral scent enters the core of the tea leaves, while the tea’s inherent character uplifts the fragrance of osmanthus. The sweet, rich, and mellow notes of Jiu Qu Hong Mei are exquisitely balanced by the delicate sweetness of Silver Osmanthus, revealing layers of aromatic depth from the inside out.

Supervised by Mr. Wu Buchang—a representative figure of the Jing Shan School of the Classic of Tea (Cha Jing), board member of the China International Tea Culture Research Association, and Senior Agronomist—every aspect of flavor, from selecting the base tea to scenting and roasting, has been meticulously refined.

Sweet osmanthus aroma, a silky and harmonious tea soup, and a lingering aftertaste that leaves your palate refreshed. Tea enthusiasts praise it saying: "One sip feels like savoring a fresh osmanthus cake." More than just a premium scented tea experience, it is a masterpiece born of unique terroir, tea cultivars, and traditional craftsmanship—reflecting the tea maker's dedication to the true nature of tea.

Aroma: A lively, elegant, and long-lasting osmanthus scent seamlessly interwoven with the natural, fruity sweetness of Jiu Qu Hong Mei. Balanced and well-rounded, it exhibits a rich, honeyed sweetness with complex, multi-layered aromas.

Color: Bright, translucent red with a clear orange-red brilliance.

Flavor: Mellow, sweet, and velvety on the palate. The warm, fruity-honey sweetness of Jiu Qu Hong Mei builds upon the vibrant floral notes of Silver Osmanthus, yielding a soft texture and sweet aroma akin to osmanthus pastry.

Aftertaste: Mellow and sweet with a lingering osmanthus aroma. Drinking it promotes saliva production and brings a pleasant, warming body sensation, leaving a long-lasting fragrance on the lips and teeth.

The floral scent never overpowers, and the tea base retains its full body. Complementing each other, the floral and tea notes create a smooth, delicate, and deeply layered flavor that embodies the true essence of high-grade scented tea.

rigin: Hangzhou, Zhejiang, China

Classic Tea Base | Hangzhou Jiu Qu Hong Mei 杭州九曲红梅
Crafted from Hangzhou spring tea leaves (one bud with two to three leaves), Jiu Qu Hong Mei is produced through traditional wither, roll, and fermentation processes. The tea base undergoes low-temperature charcoal roasting, where gentle and sustained heat softens the tea's character, elevates its flavor, and develops deep notes of honeyed sweetness and roasted nuts. After sensory evaluation, it is sealed and rested until the autumn osmanthus blooms, laying the foundation for a deep integration of flower and tea.

Freshly Harvested Silver Osmanthus | Traditional Multi-Stage Scenting 传统窨花工艺
Selected from fresh autumn Silver Osmanthus in Hangzhou, the tea undergoes traditional multi-stage scenting, allowing the floral fragrance to infuse layer by layer into the tea leaves.

Osmanthus has a brief blooming period, making fresh picking critical. Leaves and branches are pruned together by hand so the flowers remain "alive" on the branch until reaching the scenting facility, capturing peak freshness. Once harvested, the blossoms are mixed with the tea leaves within the shortest time possible.

Unlike the simple method of mixing dried osmanthus with tea leaves (Ban Hua), this tea uses traditional scenting (Xun Zhi), allowing fresh floral aromas to gradually saturate the tea leaves. After scenting, the blossoms are removed, leaving the leaves completely infused with osmanthus fragrance. Even in an empty cup, a cool, subtle, and enduring fragrance lingers long after drinking.

Ancient Artisan Method | Lime Drying (Shi Hui Gan Zao) 传统石灰干燥
After scenting, the tea leaves must be dried to lock in fragrance and character. High-temperature quick drying focuses on speed and mass production, but easily destroys the complex aromas so carefully cultivated. For this tea, Mr. Wu Buchang’s team applied "Lime Drying"—the oldest finishing technique used for Longjing tea.

The scented mixture of tea and blossoms is wrapped in paper and placed into earthenware jars lined with quicklime. Utilizing quicklime's natural ability to absorb moisture slowly, the tea is dried gently and thoroughly.

Derived from traditional Longjing processing, this labor-intensive method relies heavily on the tea maker's experience and patience. However, it preserves the intricate aroma profile to the maximum extent, harmonizing the sweet osmanthus fragrance, rich black tea base, and silky texture into a smooth, comforting, and long-lasting finish.

Fully fermented, black tea possesses a warm, gentle nature. It is ideal for those with a sensitive/cold stomach, scented tea enthusiasts, and office professionals.

Perfect for daily enjoyment at home, afternoon tea sessions, or during work hours.

Combining Hangzhou’s Jiu Qu Hong Mei with the iconic osmanthus fragrance of Jiangnan, it embodies distinct regional flavor and Eastern aesthetic elegance—making it an exceptional choice for sharing with friends, hosting guests, or giving as a gift.

🌟 Brewing Instructions

Gaiwan (Hot Brew):
Tea: 4g | Water Temp: 95°C (203°F) | Water Volume: 100ml
Steep time for the first 4 infusions: 8s, 10s, 10s, 15s, extending slightly for subsequent infusions according to preference.

Mug / Teapot:
Tea-to-water ratio approx. 1:100 | Water Temp: 95°C (203°F) | Steep for 3–5 minutes.

Cold Brew:
Steep in room temperature or cold water, then refrigerate for 4–6 hours for a crisp, clear, and sweet floral tea experience.