Osmanthus Wuyi Black Tea

Tea: Osmanthus Black Tea
Source: Wuyi Black Tea, Pucheng Town Osmanthus
Year: 2024

Characteristics: Maltose sweetness, floral fragrance, osmanthus fragrance

Tasting Notes:
The sweetness and smoothness of black tea blend perfectly with the fragrance of osmanthus. It's not just putting tea and osmanthus together that makes osmanthus black tea. This osmanthus black tea is made using the traditional scenting technique. Golden osmanthus in October is mixed with the black tea made in this spring and left for about two days. Fresh osmanthus contains sugar and moisture, so the black tea becomes damp after being left. Finally, the mixed tea is dried at a low temperature in a baking room. This is the real osmanthus black tea. With a 70% black tea base and a 30% osmanthus fragrance addition, the natural sweetness of the black tea combines with the aroma of sweet osmanthus, sweet but not overly so, and highly palatable. It makes for a great daily-drinking tea.

Reference for the number of infusions: 7 - 8 infusions

Brewing suggestions:
Put 5 grams of tea leaves into a 120-milliliter Gaiwan and add boiling water to fill it to 80% full. Pour the boiling water in a fixed spot along the edge of the Gaiwan. For the first three infusions, quickly pour in the water and quickly pour it out. After the fourth infusion, you can appropriately extend the steeping time.

Price：

15g/3bags/5$

30g/6bags/10$

60g/12bags/20$