Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Twitter Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

❄️ HOLIDAY SHIPPING DEADLINES ❄️
Free shipping on US* orders $75+

Osmanthus Oolong

$25.00

Osmanthus Oolong

  • 漢字 桂花烏龍

    origin Taiwan & China

    craft blended

    flavor notes floral, tropical, bright

    漢字 桂花烏龍

    origin Taiwan & China

    craft blended

    flavor notes floral, tropical, bright

    Osmanthus Oolong is to Taiwan as jasmine green tea is to China: a beloved classic with an equally captivating combination of floral aroma and rich tea taste. However, while jasmine is delicate and ethereal, tropical osmanthus flowers offer a decidedly juicier taste, with an irresistibly fruity and honey-like profile.

    Osmanthus flowers are impossibly small, making cultivation quite difficult. As a result, the majority of osmanthus oolongs are actually produced by spraying low-grade tea leaves with an artificial osmanthus flavoring chemical, thereby reducing production cost. Unfortunately, this results in a low quality product with an unnaturally cloying taste and questionable impacts on health.

    With our own Osmanthus Oolong, we take the opposite approach, blending premium Taiwanese oolong tea leaves with whole southern Chinese osmanthus flowers. The result is a far more subtle and complex blended tea that is as clean and natural as it is delicious.

  • tea
    water
    temp
    time
    1g per 1oz at 185°F for 2m

    This is our go-to brewing method for Formosa oolongs, since it balances each element of this style’s character. For an even sweeter and richer taste, decrease you water temperature while extending brew time; for a brighter and more vegetal taste, increase your water temperature while slightly decreasing brew time.

    Learn the fundamentals of tea brewing and master your technique here.