The faint osmanthus fragrance blends with the refreshing white tea aroma, pure and leisurely, clean and mild.
The osmanthus flowers in the golden autumn of Guangxi are golden in color, full in shape, and with a lingering fragrance. The white tea is hand-fried with tender buds and leaves picked in spring, with a long-lasting aroma.
As the tea bag is immersed in water, the steam has not yet cleared and the soup color changes from light to yellowish-green. The subtle and gentle osmanthus tea aroma enters the mouth with a light and refreshing taste, leaving a clean and slightly sweet aftertaste, filling the mouth with freshness and a mellow fragrance.
White tea in spring, osmanthus in autumn. The combination across seasons flows over the taste buds like a clear stream. Rich and full-bodied, with a fresh and fragrant aroma.
Brewing method - Steep in 200ml of water at 85°C for 1-3 minutes.
