Osmanthus Oolong

Taste:
Delicate, harmonious, and slightly sweet. The mild character of oolong tea blends with the subtle floral notes of osmanthus, creating an infusion with a soft, elegant profile. Delicate notes of ripe fruit, reminiscent of apricot and peach, emerge in the background, and the whole leaves a pleasant, long-lasting finish.

Aromat:
Floral, warm, and subtly fruity. Osmanthus adds distinctive notes reminiscent of ripe apricot and peach, which blend harmoniously with the fresh, slightly herbal aroma of oolong. The fragrance is distinctive, yet delicate and elegant.

Dried appearance:
The dark green and olive-colored oolong leaves are characteristically curled and intertwined with tiny, golden-yellow osmanthus flowers. As the tea brews, the leaves gradually unfurl, revealing their full structure. The golden flowers create a subtle contrast with the tea’s deep green color and give the blend a decorative, elegant appearance.

Dry ingredients: Oolong tea, osmanthus

Country of origin: China

Preparation suggestion: Osmanthus Oolong is best brewed with water at a temperature of about 85–90°C for 2–3 minutes. Use 2–3 g of dried tea leaves per 200 ml of water, and make sure the curled leaves have enough room to unfurl. The tea can be rebrewed, gradually increasing the steeping time with each subsequent brewing.

The interior design photos are for illustrative purposes only. Selected renderings were created using artificial intelligence.

Classic:
Brew Osmanthus Oolong in a porcelain or glass vessel, leaving enough space for the leaves to unfurl. Serve it plain to preserve the subtle balance between the character of the oolong and the floral-fruity aroma of the osmanthus.

In a glass pitcher:
Prepare the tea in a clear teapot so you can watch the leaves unfurl and the tiny golden flowers bloom. This simple yet striking presentation beautifully highlights the natural beauty of this blend and its serene character.

In the Gongfu style:
Use a small gaiwan or teapot and a larger amount of dried tea leaves to prepare several short infusions from the same leaves. Subsequent infusions allow you to observe how the character of the tea changes—from a more floral and fresh flavor to a milder, softer, and subtly fruity one.

Signature – Golden Osmanthus:
Serve the infusion in a small glass cup, and place a few small osmanthus flowers next to it as a subtle accent to the presentation. No additional fruit or decorations are needed—the golden infusion, dark green leaves, and individual flowers are enough to create a serene, elegant, premium-style presentation.

The interior design photos are for illustrative purposes only. Selected renderings were created using artificial intelligence.