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Osmanthus Black Tea

$25.00

Laoshan black tea scented with golden osmanthus blossoms.

O R I G I N — Laoshan, Qingdao
T Y P E — Black tea, osmanthus scented
H A R V E S T — Spring 2026
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)

The blossoms are folded into the tea during processing, so the scent lives in the leaf rather than on it. Malty Laoshan black underneath, osmanthus honey on top.

A R O M A — Sweet osmanthus and honey
T A S T E — Smooth and naturally sweet with a lingering floral finish

Laoshan black tea scented with golden osmanthus blossoms.

O R I G I N — Laoshan, Qingdao
T Y P E — Black tea, osmanthus scented
H A R V E S T — Spring 2026
C A F F E I N E — Medium
S I Z E — 40 g (1.4 oz)

The blossoms are folded into the tea during processing, so the scent lives in the leaf rather than on it. Malty Laoshan black underneath, osmanthus honey on top.

A R O M A — Sweet osmanthus and honey
T A S T E — Smooth and naturally sweet with a lingering floral finish

How to brew

Short steeps keep the osmanthus bright. Let it sit and the honey turns heavy.

Tea0.2 oz (5 g)
Water4 oz gaiwan · boiling, 212°F
  1. 1Warm the gaiwan with hot water and pour it out. Add the leaf.
  2. 2Pour boiling water in. No rinse — the first steep is the most fragrant.
  3. 3Steep [10] seconds, pour it all into the pitcher.
  4. 4Add a few seconds each round as the color lightens. Good for [6+] steeps.

The osmanthus is loudest in the first two steeps; the malt underneath carries the rest.

Tea0.1 oz (3 g)
Water10 oz mug · boiling, 212°F
  1. 1Pour boiling water over the leaf.
  2. 2Wait [2–3] minutes, then drink. Leave the leaf in.
  3. 3Refill 2–3 times, a little longer each time.

An easy afternoon tea — sweet enough on its own, no sugar needed.