This Osmanthus Keemun Black Tea is a high-quality tea with a rich floral aroma and a sweet, smooth taste. It is made from early spring Keemun black tea buds, primarily one bud with one or two leaves, and combined with freshly picked osmanthus flowers from Guilin during the golden autumn, following traditional authentic scenting techniques. The floral fragrance naturally infuses into the tea leaves, creating a true “floral essence in the cup.” The dry tea is tightly rolled with a dark, glossy appearance, dotted with golden osmanthus flowers. When brewed, the tea liquor is bright orange-yellow, the floral scent is long-lasting and fragrant, and the tea aroma is fresh, mellow, and sweet. Its flavors are highly integrated, remaining sweet, smooth, and aromatic even after six infusions, demonstrating excellent durability.
The tea leaves come from the historic state-owned Keemun Tea Factory in Keemun County, Anhui Province, which has over 50 years of tea-making heritage. Twelve intangible cultural heritage masters ensure the traditional Keemun techniques are preserved, guaranteeing the authenticity and quality of this Osmanthus Keemun Black Tea. The osmanthus flowers from Guilin have a naturally rich and sweet fragrance, making them ideal for scenting. By carefully controlling the amount of flowers, oxygen, moisture, and temperature, the floral aroma is fully developed and long-lasting, resulting in a tea liquor that is naturally sweet, smooth, and refreshing.
The entire process uses authentic scenting rather than simply mixing flowers with tea. It includes carefully resting the flowers with the tea, allowing them to release aroma, ventilating during the process, and low-temperature drying to preserve 6–6.5% moisture, ensuring the fragrance penetrates the leaves and remains consistent inside and out. After nearly a hundred trials and tea sample comparisons, the most harmonious tea-to-flower ratio was determined. The scenting process takes about one month, creating a deep integration of aroma and flavor. The finished tea is tightly rolled and glossy, accented with natural golden osmanthus flowers, producing a bright orange-yellow liquor with a long-lasting floral fragrance. Compared with traditional osmanthus black tea, this upgraded Osmanthus Keemun Black Tea offers a more refined, naturally fragrant, sweet, and smooth experience.
STEEPING GUIDELINES
Easy Mug Brew
Use a tea-to-water ratio of 1:150. Put the leaves directly into a mug, add boiling water (100°C), and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.
Traditional Gongfu Style
Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:50. Brew with water at 95°C. For the first infusion, steep for about 4 seconds. Gradually increase the steeping time by about 3 seconds with each additional infusion, for up to five infusions. Pour the tea liquor completely out after each brew.
