During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This Yongchun Fo Shou Oolong tea, produced in 1993 and naturally aged in dry storage for 34 years, is made from the Yongchun Fo Shou variety, a well-known tea type from Yongchun, Fujian Province. It was crafted by the Yongchun Beikong Overseas Chinese Tea Factory, established in 1917. This tea is handcrafted with traditional full-heat roasting and comes in its original packaging. No longer available on the market, it features a unique "aged aroma", rich sweetness and smooth texture, making it a cherished choice for lovers of aged Oolong tea.

Key Details about 1993 Yongchun Fo Shou

• Origin: Yongchun, Fujian Province, China
• Production Date : 1993
• Grade: Special Grade 
• Tea Cultivar: Yongchun Fo Shou 
• Craftsmanship : Traditional high-fire roasting with medium fermentation, followed by 34 years of natural dry storage in sealed outer box with an inner foil bag.
• Flavor Highlights: Warm "aged aroma" with notes of roasted nuts, complex layers of aged flavors.

What is Yongchun Fo Shou Oolong Tea? 

Yongchun Fo Shou, also known as "Buddha’s Hand," is a premium variety of oolong tea grown in Yongchun, Fujian. Named after its leaves that resemble a Buddha’s hand, Yongchun Fo Shou is celebrated for its fragrant aroma, smooth taste, and exceptional aging potential. The tea is lightly twisted into a "dragonfly head" shape, with dark blackish-brown leaves indicative of traditional craftsmanship.

Brewing and Enjoyment Tips 

This tea is a testament to the transformative effects of time, offering a rich, smooth, and slightly tangy flavor profile. Best enjoyed with long steeping times or simmering to fully release its aged characteristics.

Recommended Brewing Methods:

• Gaiwan Brewing：
  • 100ml Gaiwan
  • 95℃-100℃
  • 5-7 times
  • 1:15 to 1:25
  • 10~20 seconds
• Thermos Brewing:
  • 1g tea per 100ml (3.4oz) water. 
  • Use boiling water (212°F). 
  • Steeping Time: 1-2 hours. 
  • Tool: Insulated thermos.
• Boiling Method:
  • Add 1g tea per 100ml (3.4oz) water.
  • Boil for 1-2 minutes, then let sit for 2-3 minutes.
  • Rebrew by boiling 3 minutes longer with each steeping.
  • Use a ceramic or glass teapot for optimal flavor.
  • Enjoy up to 3-4 brews.

Storage Guidelines 

Store this tea in a dry, cool environment with a humidity level below 45% and temperature below 25°C (77°F). Keep it away from strong odors, light, and air exposure. Proper storage ensures the tea retains its flavor and continues to age gracefully over time.

Weight

• 4.4oz (125g)
• Packing Type : Sealed Paper Box with Internal Foil Bag

About Yongchun Beikeng Overseas Chinese Tea Factory 

Founded in 1917, the Yongchun Beikeng Tea Factory has a rich history of producing high-quality teas. Once a bustling hub of innovation and craftsmanship, the factory was home to over 1,000 tea workers at its peak, producing millions of pounds of tea annually. Its products, including Yongchun Fo Shou, were highly sought after in Hong Kong, Taiwan, Japan, and Southeast Asia.

Just as many state-owned old factories have experienced ups and downs, in the 1990s, the tea factory once fell into a slump, and the once bustling factory area gradually became desolate. The former factory director, Huang Shenghou, who had created its greatest glory and witnessed its decline, was deeply saddened by its decline and took over the factory himself after privatization.

Today, this aged Yongchun Fo Shou tea stands as a flavorful tribute to the factory's storied past and the enduring legacy of traditional Chinese tea-making.

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This 1993 Aged Dancong Shui Xian Oolong Tea is crafted from Shui Xian tea cultivars grown in the famous Wuyi Mountain region of Fujian, China. Produced by the Wuyi Mountain Tea Factory, this tea has been carefully aged for 32 years. It is known for its rich, sweet aroma with notes of roasted sweet potato and fruit, and the distinctive floral fragrance of orchids. The tea liquor is a vibrant, deep orange, and the taste is thick, with a noticeable acidity that gives way to a refreshing aftertaste. This product is in its original packaging and is no longer in circulation on the market.This tea is ideal for those who appreciate the complexity of aged Wuyi rock teas and are looking for a bold, full-bodied flavor.

Key Details about 1993 Aged Dancong Shui Xian

• Origin: Wuyi Mountain, Fujian Province, China 
• Production Date: 1993 
• Grade: Special Grade Dancong
• Tea Cultivar: Shui Xian 
• Craftsmanship: Medium roasting, medium oxidation, light rolling
• Flavor Highlights: Sweet aroma with roasted sweet potato, fruit, and floral orchid notes, thick and refreshing taste with acidity
• Storage: Naturally dry-aged, sealed packaging for optimal preservation 

What is Dancong Shui Xian Oolong Tea?

Dancong Shui Xian is a type of Wuyi rock tea, known for its intense, complex flavor profile. Shui Xian is one of the most well-known cultivars in Wuyi Mountain and is prized for its unique floral and fruit-like aroma. The tea undergoes a moderate level of oxidation and is roasted to bring out its robust flavor. Aged Shui Xian Oolong offers even deeper complexity, with the floral, fruity notes mellowing into more nuanced, savory characteristics. This makes it a perfect choice for tea connoisseurs who appreciate both freshness and the depth of aged tea.

Brewing and Enjoyment Tips for Aged Shui Xian Oolong

Aged Shui Xian tea is best enjoyed using Gongfu brewing or boiling methods, which can bring out the full range of aromas and flavors. The tea has excellent durability, so it can withstand multiple brews.

How to Brew 1996 Aged Dancong Shui Xian Oolong Tea

• Gongfu Brewing Method
  • Tea-to-Water Ratio: 6g tea per 100ml water
  • Water Temperature: 95-100°C (203-212°F)
  • Steeping Time: 10-15 seconds for the first brew, increase time for each subsequent brew 
  • Recommended Tool: Porcelain Gaiwan or Yixing Clay Teapot
• Boiling Method 
  • Tea-to-Water Ratio: 3g per 100ml water
  • Process: Boil the tea for 3-5 minutes, then simmer for 2-3 minutes 
  • Rebrewing: Extend boiling time by 2-3 minutes for each subsequent brew 
  • Recommended Tool: Glass or ceramic teapot 

Storage Guidelines for Aged Shui Xian Oolong Tea

To preserve the tea's aging qualities, store it in a cool, dry environment, away from direct light and strong odors. Keep the tea sealed in an airtight container to minimize exposure to air and moisture. Proper storage will allow the tea to continue aging gracefully. 

Weight & Packaging

• Net Weight: 100g 
• Packing Type: Original sealed paper box with inner aluminum foil bag 

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This 1996 Aged Dancong Shui Xian Oolong Tea is crafted from Shui Xian tea cultivars grown in the famous Wuyi Mountain region of Fujian, China. Produced by the Wuyi Mountain Tea Factory, this tea has been naturally aged in dry storage for 34 years. It is known for its rich, sweet aroma with notes of roasted sweet potato and fruit, and the distinctive floral fragrance of orchids. The tea liquor is a vibrant, deep orange, and the taste is thick, with a noticeable acidity that gives way to a refreshing aftertaste. This product is in its original packaging and is no longer in circulation on the market.This tea is ideal for those who appreciate the complexity of aged Wuyi rock teas and are looking for a bold, full-bodied flavor.

Key Details about 1996 Aged Dancong Shui Xian

• Origin: Wuyi Mountain, Fujian Province, China
• Production Date: 1996
• Grade: Special Grade Dancong
• Tea Cultivar: Shui Xian
• Craftsmanship: Medium roasting, medium oxidation, light rolling
• Flavor Highlights: Sweet aroma with roasted sweet potato, fruit, and floral orchid notes, thick and refreshing taste with acidity
• Storage: Naturally dry-aged, sealed packaging for optimal preservation

What is Dancong Shui Xian Oolong Tea?

Dancong Shui Xian is a type of Wuyi rock tea, known for its intense, complex flavor profile. Shui Xian is one of the most well-known cultivars in Wuyi Mountain and is prized for its unique floral and fruit-like aroma. The tea undergoes a moderate level of oxidation and is roasted to bring out its robust flavor. Aged Shui Xian Oolong offers even deeper complexity, with the floral, fruity notes mellowing into more nuanced, savory characteristics. This makes it a perfect choice for tea connoisseurs who appreciate both freshness and the depth of aged tea.

Brewing and Enjoyment Tips

Aged Shui Xian tea is best enjoyed using Gongfu brewing or boiling methods, which can bring out the full range of aromas and flavors. The tea has excellent durability, so it can withstand multiple brews.

How to Brew 1996 Aged Dancong Shui Xian Oolong Tea

• Gongfu Brewing Method 
  
• • Tea-to-Water Ratio: 6g tea per 100ml water 
    
  • Water Temperature: 95-100°C (203-212°F)
    
  • Steeping Time: 10-15 seconds for the first brew, increase time for each subsequent brew
    
  • Recommended Tool: Porcelain Gaiwan or Yixing Clay Teapot
• Boiling Method 
  • Tea-to-Water Ratio: 3g per 100ml water
    
  • Process: Boil the tea for 3-5 minutes, then simmer for 2-3 minutes
    
  • Rebrewing: Extend boiling time by 2-3 minutes for each subsequent brew 
    
  • Recommended Tool: Glass or ceramic teapot

Storage Guidelines for Aged Shui Xian Oolong Tea

To preserve the tea's aging qualities, store it in a cool, dry environment, away from direct light and strong odors. Keep the tea sealed in an airtight container to minimize exposure to air and moisture. Proper storage will allow the tea to continue aging gracefully.

Weight & Packaging

• Net Weight: 125g (4.4oz)
• Packing Type: Original sealed paper box with inner aluminum foil bag

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

Bailing Wellness Tea is a unique aged Fu Brick tea that originated from the Silk Road’s traditional tea culture. This tea was crafted in 1988 by Hunan Tea Import & Export Company using premium Fu Brick and Hei Brick tea leaves. After 34 years of careful aging in a dry storage environment, this tea has developed a mellow taste, rich in medicinal fragrance and a smooth, slightly sweet aftertaste. Traditionally, it has been a staple among Northwest China’s ethnic groups, who consume a high-fat diet yet maintain a fit and energetic lifestyle. Bailing Wellness Tea’s unique fermentation process enhances its ability to aid digestion, promote metabolism, and support overall wellness. This product retains its original sealed paper box packaging and is no longer available on the market.

Key Details about Bailing Fitness Tea 

• Origin: Hunan Province, China
• Production Date: 1988
• Grade: Third Grade
• Tea Cultivar: Fu Brick, Hei Brick Tea Fragments
• Craftsmanship: Traditional Fu Brick fermentation, natural aging
• Flavor Highlights: Bright yellow liquor, rich aged aroma with herbal notes, mellow and smooth taste, slight medicinal sweetness 
• Storage: Dry warehouse storage, original sealed packaging

What is Fu Brick Tea?

Fu Brick Tea is a type of dark tea originating from Hunan, China, known for its unique post-fermentation process and health benefits. It contains Golden Flowers (Eurotium cristatum), a probiotic beneficial for digestion and metabolism. Due to its long aging potential, Fu Brick tea develops a complex and mellow taste over time. Bailing Fitness Tea, aged for 34 years, showcases a rich, medicinal aroma with a silky smooth texture, making it a prized selection among aged tea enthusiasts.

Recommended Brewing Methods 

• Gaiwan Brewing
  • Tea-to-water ratio: 1:20
  • Water temperature: 95°C-100°C
  • Infusions: 6-8 times
  • Steeping time: 10~20 seconds
• Thermos Brewing 
  • Tea-to-water ratio: 1g per 100ml water
  • Water temperature: 100°C (boiling water)
  • Steeping time: 1-2 hours
  • Tool: Insulated thermos
• Boiling Method 
  • Tea-to-water ratio: 1g per 100ml water
  • Boiling time: 1-2 minutes, then let sit for 2-3 minutes
  • Rebrew: Extend boiling time by 3 minutes for each additional infusion
  • Best with: Ceramic or glass teapot
  • Steeping times: 3-4 brews

Storage Guidelines 

To maintain the tea’s optimal aging process, store it in a dry and cool environment with humidity below 45% and temperature under 25°C. Keep it away from strong odors, direct light, and air exposure. Proper storage ensures that the tea retains its aged aroma and continues to mature gracefully over time.

Weight & Packaging 

• Net Weight: 75g
• Packing Type: Original sealed paper box with moisture-proof coating 

About Hunan Tea Import & Export Company

Founded in the early 20th century, Hunan Tea Import & Export Company is a pioneering force in China's tea trade. The company played a crucial role in exporting Fu Brick Tea along the Silk Road, making it a staple among ethnic groups in Northwest China and Central Asia. The company’s expertise in traditional tea fermentation and storage has ensured the production of high-quality aged teas that stand the test of time.

Today, this 34-year aged Bailing Fitness Tea remains a remarkable testament to China’s tea heritage and the enduring appeal of Fu Brick Tea.

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase 

This 2007 Wa Mountain Impression "7751" Raw Pu-erh Tea Brick is supervised by Ms. Tan Mei, a former senior engineer and quality inspection section chief of the Kunming Tea Factory. Following traditional recipes, it selects high-quality sun-dried green materials from tall arbor trees in the Lancang River basin of Yunnan and is meticulously processed and pressed using the original Kunming Tea Factory's brick-making techniques. The tea inherits the essence of the Kunming Tea Factory's brick tea, with a uniform and neat brick shape, clear and even strips, exposed buds and hairs, bright orange-yellow soup color, fresh and high aroma, mellow and refreshing taste, and obvious returning sweetness and salivation. It is an excellent choice for daily drinking and collection.

Key Details about 2007 Wa Mountain Impression Tea Brick 

• Origin: Cangyuan Wa Mountain Tea Factory, Yunnan Province, China
• Production Date: 2007
• Grade: Second Grade 
• Tea Cultivar: Yunnan Large-Leaf Tea
• Craftsmanship: Traditional Kunming Tea Factory brick-making technique, sun-dried green tea, pressed into bricks 
• Flavor Highlights: Bright orange-yellow soup color, fresh and high aroma, mellow and refreshing taste, obvious returning sweetness and salivation, rich, authentic flavor, reminiscent of the taste of aged raw tea from around 1995. 
• Storage: Naturally stored in Dongguan with slight dryness, no off-flavors 

What is Wa Mountain Impression Tea Brick? 

Wa Mountain Impression Tea Brick is a Pu-erh tea product produced by Yunnan Cangyuan Wa Mountain Tea Factory. The tea factory owns over 6,000 acres of pollution-free high mountain ecological tea gardens, with the main tea garden base located in Tuanjie Dazhai, Yanshuai Town, Cangyuan County, at an altitude of over 1,800 meters. The climate is mild, rainfall is abundant, and the area is shrouded in clouds and mist, far from pollution, making it an ideal place for tea cultivation. The tea factory strictly manages the tea gardens according to international organic agriculture movement federation (IFOAM) technical specifications, ensuring the excellent quality of Wa Mountain Impression tea sources.

Recommended Brewing Methods 

• Gaiwan Brewing 
  • Tea-to-water ratio: 1:20 
  • Water temperature: 95°C-100°C 
  • Infusions: 6-8 times
  • Steeping time: 10-20 seconds 
• Thermos Brewing
  • Tea-to-water ratio: 1g per 100ml water 
  • Water temperature: 100°C (boiling water) 
  • Steeping time: 1-2 hours 
  • Tool: Insulated thermos 
• Boiling Method 
  • Tea-to-water ratio: 1g per 100ml water
  • Boiling time: 1-2 minutes, then let sit for 2-3 minutes 
  • Rebrew: Extend boiling time by 3 minutes for each additional infusion 
  • Best with: Ceramic or glass teapot
  • Steeping times: 3-4 brews

Storage Guidelines 

To maintain the tea's optimal aging process, store it in a dry and cool environment with humidity below 45% and temperature under 25°C. Keep it away from strong odors, direct light, and air exposure. Proper storage ensures that the tea retains its aged aroma and continues to mature gracefully over time.

Weight & Packaging 

• Net Weight: 250g (8.8oz) 
• Packaging: Original paper box packaging

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This 2004 Yunnan Qi Zi Bing Tea is a traditional Pu'er tea, crafted from summer-harvested tea leaves of the renowned Ban Zhang organic tea gardens in Yunnan. Known for its deep, rich flavor profile, this tea undergoes moderate fermentation and is steamed and compressed into a round shape. With a bright orange-red liquor and a distinct camphor aroma, this tea has a full-bodied, smooth taste with a lingering sweetness. As the tea ages, the bitter and astringent notes fade, leaving a refreshing, cooling aftertaste that is ideal for digestion and rejuvenation. This tea is perfect for those who appreciate the bold characteristics of Puerh tea and the specific flavor of Ban Zhang.This product remains in its original packaging and is no longer available on the market.

Key Details about Yunnan Qi Zi Bing Tea 

• Origin: Yunnan, China 
• Production Date: 2004 
• Grade: Second Grade 
• Tea Cultivar: Yunnan Large Leaf 
• Craftsmanship: Moderately fermented, then steamed and compressed into round cakes.
• Flavor Highlights: Camphor aroma, strong yet quickly fading bitterness, clear orange-red liquor with a lingering sweetness 
• Storage: Naturally stored in Dongguan with slight humidity, no off-flavors 

What is Yunnan Qi Zi Bing Tea? 

Yunnan Qi Zi Bing Tea, also known as "round tea," is a special type of compressed Puerh tea, made with high-quality leaves from the famous Ban Zhang tea gardens in Yunnan. Known for its strong, full-bodied flavor, the tea undergoes careful fermentation and steaming before being compressed into round cakes, which allows the flavors to develop over time. Its smooth, slightly bitter taste transforms with aging, revealing a rich, mellow character. As it continues to age, this tea becomes increasingly smooth and balanced, with a noticeable cooling and refreshing aftertaste.

Recommended Brewing Methods 

• Gaiwan Brewing
  • 100ml Gaiwan 
  • 95℃-100℃
  • 5-7 times 
  • 1:15 to 1:25 | 
  • 10~20 seconds
• Thermos Brewing
  • 1g tea per 100ml (3.4oz) water 
  • Use boiling water (212°F) 
  • Steeping Time: 1-2 hours
  • Tool: Insulated thermos
• Boiling Method 
  • Add 1g tea per 100ml (3.4oz) water 
  • Boil for 1-2 minutes, then let sit for 2-3 minutes 
  • For each additional brew, extend boiling time by 3 minutes.
  • A ceramic or glass teapot is recommended for the best taste.
  • Enjoy up to 3-4 brews 

Storage Guidelines

Store this tea in a well-ventilated, dry environment with a humidity level below 45% and temperature below 25°C (77°F). Keep it away from strong odors, light, and air exposure. Proper storage ensures the tea retains its flavor and continues to age gracefully over time.

Weight & Packaging

Net Weight: 357g (12.6oz)

Packing Type: Paper-wrapped 

About the Source of the Tea 

This Yunnan Qi Zi Bing Tea is sourced from the high-quality Ban Zhang tea gardens, which are renowned for producing some of the finest Puerh teas. Located in the southern part of Yunnan, the Ban Zhang region has a long history of tea cultivation, and its leaves are prized for their robust flavor and ability to age well over time. The tea is carefully produced by the Yunnan Tea Import and Export Company, which is known for its commitment to high standards in tea production.

During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase

This 1998 Yunnan Pu-erh Tea Brick is a remarkable product crafted by the renowned Macao Hualian Tea Company. The tea brick was custom-produced by the Menghai Tea Factory, utilizing premium Yunnan large-leaf tea leaves. After 29 years of natural dry storage in Dongguan, the tea has developed a rich camphor and aged aroma, with a mellow, sweet, and smooth taste. The brick's appearance is flat with distinct edges and corners, uniform thickness, and a dark brown color. The liquor presents a bright orange-yellow hue with some sediment. This tea is an excellent choice for Pu-erh enthusiasts and collectors seeking a well-aged, high-quality tea with historical significance.

Key Details about 1998 Yunnan Pu-erh Tea Brick 

• Origin: Yunnan Province, China 
• Production Date: 1998 
• Grade: Second Grade 
• Tea Cultivar: Yunnan Large-Leaf Tea 
• Craftsmanship: Custom-produced by Menghai Tea Factory for Macao Hualian Tea Company; traditional processing and compression techniques
• Flavor Highlights: Pronounced camphor and aged aroma; mellow, sweet, and smooth taste
• Storage: Naturally stored in Dongguan dry warehouse; well-preserved without musty odors 

What is Yunnan Pu-erh Tea Brick?

Yunnan Pu-erh Tea Brick is a type of compressed tea made from Yunnan large-leaf tea varieties. The tea undergoes a oxidation process, during which it is steamed and pressed into brick shapes for aging. Over time, the tea develops complex flavors and aromas, becoming smoother and more mellow. Pu-erh tea bricks are highly valued for their aging potential and are often sought after by collectors and tea enthusiasts.

About Macao Hualian Tea Company

Macao Hualian Tea Company, established in 1965 by Mr. Zeng Zhihui and four patriotic overseas Chinese partners, has played a pivotal role in the tea industry. The name "Hualian" signifies the unity of overseas Chinese in business. During the 1960s to 1980s, the company collaborated closely with the Guangdong Tea Import and Export Corporation, serving as a crucial channel for exporting Chinese tea to international markets. Notably, Hualian held the exclusive rights as the sole distributor for the China Tea Import and Export Company in Macau, commanding over 90% of the local market share. Their Pu-erh tea bricks, especially those produced in partnership with the Menghai Tea Factory, are esteemed for their quality and have become coveted items among tea collectors. 

Recommended Brewing Methods 

• Gaiwan Brewing 
  • 100ml Gaiwan 
  • 95℃-100℃
  • 5-7 times 
  • 1:15 to 1:25
  • 10~20 seconds 
• Thermos Brewing 
  • 1g tea per 100ml (3.4oz) water
  • Use boiling water (212°F)
  • Steeping Time: 1-2 hours 
  • Tool: Insulated thermos 
• Boiling Method 
  • Add 1g tea per 100ml (3.4oz) water 
  • Boil for 1-2 minutes, then let sit for 2-3 minutes
  • Rebrew by boiling 3 minutes longer with each steeping 
  • Use a ceramic or glass teapot for optimal flavor
  • Enjoy up to 3-4 brews

Storage Guidelines

Store this tea in a dry, cool environment with a humidity level below 45% and temperature below 25°C (77°F). Keep it away from strong odors, light, and air exposure. Proper storage ensures the tea retains its flavor and continues to age gracefully over time.

Weight & Packaging 

• Net Weight: 250g
• Packing Type: Paper-wrapped 

• Four types of packaging are randomly dispatched.
• During the aging and transportation process of aged tea, the packaging and the tea itself may get damaged. Please be cautious when purchasing if you mind this.

Recommended Purchase 

This aged Jasmine Tea is a rare and exquisite tea that has been naturally stored for over 30 years, making it a true collector’s item. Crafted by the renowned Fuqing Dongge Overseas Chinese Tea Factory in the early 1990s, this tea has undergone decades of natural aging, enhancing its depth of flavor and smoothness. Unlike freshly scented jasmine tea, this aged version offers a more mellow and rich taste with a deep, lingering floral fragrance. It has completely transformed over time, developing a soothing and slightly honeyed undertone while retaining its signature jasmine aroma. This tea is no longer in circulation on the market, making it a unique find for tea connoisseurs and collectors. 

Key Details about Jasmine Tea

• Origin: Fuqing, Fujian, China 
• Production Date: Early 1990s 
• Grade: Third Grade 
• Tea Cultivar: Green tea buds 
• Craftsmanship: Aged naturally over decades, originally scented with jasmine flowers
• Flavor Highlights: Aged floral aroma, mellow and smooth taste, slightly honeyed aftertaste 
• Storage: Stored in a dry, cool environment in the northwest warehouse 

What is Aged Jasmine Tea? 

Aged Jasmine Tea is a unique category of jasmine tea that has been carefully stored for decades, allowing its flavors to develop and mature over time. While fresh jasmine tea is prized for its bright floral notes, aged jasmine tea offers a deeper, smoother taste with a richer texture. The aging process enhances the tea’s complexity, reducing any bitterness and infusing it with subtle honeyed sweetness. This type of tea is rare due to its long storage period and the fact that it is no longer in active production, making it highly sought after by tea collectors and enthusiasts. 

Recommended Brewing Methods

• Gaiwan Brewing
  • 100ml Gaiwan
  • 95℃-100℃
  • 4-6 times
  • 1:15 to 1:20
  • 15-20 seconds 
• Thermos Brewing
  • 1g tea per 100ml (3.4oz) water 
  • Use water at 95℃ 
  • Steeping Time: 1-2 hours
  • Tool: Insulated thermos 

Storage Guidelines 

Store in a cool, dry place, away from light, moisture, and strong odors. Proper storage will help preserve the delicate fragrance and flavor of the jasmine tea.

Weight & Packaging

• Net Weight: 50g (1.76oz) 
• Packing Type: Original paper box sealed packaging 

About Fuqing Dongge Overseas Chinese Tea Factory 

The Fuqing Dongge Overseas Chinese Tea Factory, established in 1963, is a renowned producer of high-quality teas, specializing in jasmine-scented teas. Located in Fuqing, Fujian, an area rich in tea cultivation, the factory has been dedicated to preserving traditional tea-making methods while ensuring the highest standards of craftsmanship. With decades of experience, Fuqing Dongge has become a trusted name in the tea industry, especially known for its aromatic jasmine tea, which has gained popularity both domestically and internationally. The aged Jasmine Tea from this factory is a testament to their commitment to excellence and the beauty of time-enhanced tea. 

Seasonality of Oolong Tea

Oolong tea can be harvested in all four seasons: spring, summer, autumn, and winter. However, Wuyi rock tea is only harvested in the spring. Oolong teas picked in the midday usually have the most pronounced aroma. Summer teas are mostly used in milk tea and are less common in loose leaf tea markets.

Spring teas tend to grow slower, resulting in higher levels of amino acids and tea polyphenols, with a lower ratio of phenols to amino acids. However, due to the frequent rainy weather in tea-growing areas like Fujian and Guangdong, spring teas may have less aromatic compounds than autumn or winter teas. Therefore, autumn and winter oolongs tend to have a stronger aroma. Winter oolongs, in particular, may even have a crisp, cold-like fragrance. Spring oolongs, on the other hand, tend to be richer in substances, offering a sweeter and fresher taste.

This product features three different seasonal Duck Shit Aroma teas from the same tea master in Hutou Village, Fenghuang Town. The oxidation and roasting levels are different for each, as oolong tea is all about adjusting to the leaves' conditions. Winter leaves are thinner, so oxidation and roasting are usually lighter. Try these three teas to see if you can notice the flavor differences between the seasons.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Spring) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Autumn) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Winter) 20g

Origin：

• Hutou Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China

Master Blender：

• Lin Shupeng

Processing Time：

• November 20, 2024

Best Before Date：

• 36months

Tea Variety：

• Ya Shi Xiang (Duck Shit) Dan Cong variety

Altitude：

• 300-400 meters

Soil Type：

• yellow soil

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

• Spring: Two roasts, medium fire, around 100°C (212°F)
  Autumn: Two roasts, medium fire, around 100°C (212°F)
  Winter: One roast, light fire, around 80°C (176°F)Very light roast, 70-80°C (158-176°F)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing

• Teaware: Gaiwan or clay teapot
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
• Steep Time: 15 sec (1-3 steeps), add 5-10 sec after
• Re-Steep: Up to 7 times

Western-Style Oolong Brewing

• Teaware: Teapot, infuser, or French press
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
• Steep Time: 3-5 minutes
• Re-Steep: Up to 3 times, adding 1minutes each time

Oolong Tea: The Balance of Oxidation

Oolong tea is a partially oxidized tea, with oxidation levels ranging from 10% to 70%. Oxidation plays a key role in shaping the tea's aroma and the brightness of its flavor. Light oxidation creates fresh floral and fruity notes, while higher oxidation brings out richer, more mature fruit or honey-like aromas.

Lightly Oxidized Oolong (10%–25%): Examples like Wen Shan Baozhong and light-roast Tieguanyin showcase fresh floral and fruity scents.
Moderately Oxidized Oolong (25%–50%): Teas such as Phoenix Dan Cong and medium-roast Tieguanyin have a balanced profile, combining floral notes with hints of honey, fruit, or roasting, resulting in a complex aroma.
Heavily Oxidized Oolong (50%–70%): Classics like Da Hong Pao, Wuyi Rougui, and Oriental Beauty deliver mature fruit aromas, roasted or caramel-like notes, and a smooth, full-bodied brew.
This product includes four renowned oolong teas, all lightly roasted but with varying oxidation levels. It’s the perfect way to explore how different oxidation levels influence the flavor and aroma of oolong tea.

Products Included:

• Fresh Tieguanyin (Light Oxidation) 20g
• Zhangping Shuixian Oolong Tea (Medium-Light Oxidation) 20g
• Minnan Shuixian (Medium Oxidation) 20g
• Oriental Beauty (Heavy Oxidation) 20g

Origin：

• Fresh Tieguanyin: Longjuan Village, Longjuan Township, Anxi County, Fujian Province, China
• Zhangping Shuixian:Beiliao Village, Nanyang Town, Zhangping City, Fujian Province, China
• Minnan Shuixian:Wuxi Village, Wufeng Town, Yongchun County, Quanzhou City, Fujian Province, China
• Oriental Beauty:Neiyang Village, Pingshan Township, Sanming City, Fujian Province, China

Master Blender：

• Fresh Tieguanyin: Chen Qizhi
• Zhangping Shuixian:He Meiqing
• Minnan Shuixian:Xu Yongyuan
• Oriental Beauty:Li Jianmin

Processing Time：

• Fresh Tieguanyin: November 2024
• Zhangping Shuixian:June 2024
• Minnan Shuixian:December 2024
• Oriental Beauty:early June 2024

Best Before Date：24months

Tea Variety：

• Tieguanyin: Tieguanyin Varieties
• Zhangping Shui Xian: Minnan Shuixian Varieties
• Minnan Shuixian: Jianyang Shui Xian Varieties
• Oriental Beauty: Jin Xuan variety

Altitude：

• Tieguanyin: 800-900 meters
• Zhangping Shui Xian: 400-500 meters
  
• Minnan Shuixian:900-1000 meters
• Oriental Beauty:1100 meters
  

Soil Type： 

• Tieguanyin: red soil
• Zhangping Shui Xian: yellow and red soil
  
• Minnan Shuixian: red soil
• Oriental Beauty:Red soil

Oxidation Level：

• Tieguanyin: Light oxidation (10-20%)
• Zhangping Shui Xian:  Mild-light oxidation (25-30%)
  
• Minnan Shuixian:  Medium oxidation (40-50%)
• Oriental Beauty:Heavy oxidation (60-70%)

Roasting Level：

• Very light roast, 70-80°C (158-176°F)

Roasting Method (Charcoal or Electric)：

• electric roasting

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 90-100°C (194-212°F)

Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

Soil Environment

In The Classic of Tea by Lu Yu, it’s mentioned that tea trees grow best in different types of soils: “the best grow in rotten rocks, the middle in gravelly soil, and the worst in yellow earth.” Soil with rocks provides good drainage and airflow, preventing both waterlogging in heavy rain and dryness during droughts. It’s rich in minerals, and tea trees thrive in soil that’s both moist and acidic. For example, the finest Wuyi rock teas grow in soil made up of rotten rocks and gravel. On the other hand, lower-grade Wuyi teas, which mainly grow in yellow earth, lack the signature rocky flavor and have simpler, less complex aromas and tastes.

If you want to experience how different soil types affect the flavor of oolong tea, the best example would be a collection of Wuyi Rock Teas from various environments. This includes:

Core Zhengyan Wuyi Tea: Known for its rocky, gravelly soil, represented by the famous Three Pits and Two Streams (San Keng Liang Jian).
Wuyi Zhengyan Tea: Grown in soils rich in sandy gravel rocks.
Wuyi Ban Yan Tea: Grown in thicker layers of rocky red soil.
Wuyi Zhou Tea: Grown in soils dominated by loess (yellow earth).

Products Included:

• Core Zhengyan Wuyi Tea（Core Zheng Yan）20g
• Wuyi Rou Gui (Zheng Yan) 20g
• Wuyi Rou Gui (Ban yan Tea) 20g
• Wuyi Rou Gui (Zhou Cha) 20g

Origin：

• Core Zheng Yan：Wuyuan Jian, Tianxin Village, Wuyi Town, Wuyishan City, Fujian Province
• Zheng Yan：Tianxin Village, Wuyi Town, Wuyishan City, Fujian Province
• Ban yan Tea：Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
• Zhou Cha：Xingtian Town, Wuyishan City, Fujian Province, China

Master Blender：

• Chen Hui

Processing Time：

• October 2024

Best Before Date：

• 36 months

Tea Variety：

• Wuyi Cinnamon Varieties

Altitude：

• Core Zheng Yan：342 meters
• Zheng Yan：400-500 meters
• Ban yan Tea：about 400 meters
• Zhou Cha： about 200 meters

Soil Type：

• Core Zheng Yan：Gravel Soil
• Zheng Yan：sandy gravelly soil
• Ban yan Tea：red soil dominated by thickly bedded rock
• Zhou Cha： yellow soil

Oxidation Level：Medium oxidation (45-55%)

Roasting Level：

• Core Zheng Yan：Three roasts, heavy fire, 105-110°C (221-230°F)
• Zheng Yan：Three roasts, heavy fire, 105-110°C (221-230°F)
• Ban yan Tea：Three roasts, heavy fire, 105-110°C (221-230°F)
• Zhou Cha：  Two roasts, medium-heavy fire, around 115°C (239°F)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3 minutes
Re-Steep: 3 times, adding 1 minutes each time

Should You Really Buy High-Altitude Tea? This Product Might Help You Decide

High-altitude tea is grown in regions with big temperature differences between day and night, cooler temperatures, and frequent cloud cover. These conditions slow down the tea’s growth, keeping the leaves tender and rich in amino acids. This results in teas that are naturally sweeter, fresher, and more aromatic. High-altitude teas are perfect for light to medium oxidation and roasting levels. Examples of high-altitude oolongs include Taiwan High Mountain Tea and Phoenix Dan Cong.

Low-altitude teas, on the other hand, generally have higher levels of tea polyphenols, but tend to have a weaker aroma and lower endurance for multiple infusions.
This product features three Duck Shit Oolong teas, all crafted by the same tea master in Fenghuang Town with similar oxidation and roasting levels. The only difference is the altitude where they were grown, making it easy to compare how altitude affects the tea's flavor.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Low-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Medium-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (High-Mountain) 20g

Origin：

• Lower Hill:Hutou Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
• Middle Mountain:Fengxi Reservoir, Fenghuang Town, Chaozhou City, Guangdong Province, China
• High Mountain:Dongjiao Village,Fenghuang Town,Chaoan District,Chaozhou City,Guangdong Province,China

Master Blender：Lin zhiqiang

Processing Time：June 2023

Best Before Date：36 months

 Tea Variety：Ya Shi Xiang variety

Altitude：

• Low-Mountain：300-400 meters
• Medium-Mountain：600 meters
• High-Mountain：800-900 meters

Soil Type： yellow soil

Oxidation Level：30-40%

Roasting Level：

• Low-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
  1st roast: June-July 2023，2nd roast: After Mid-Autumn Festival 2023
• Medium-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
• High-Mountain： Three roasts, medium-light fire (95-105°C / 203-221°F)，1st roast: June-July 2022，2nd roast: After Mid-Autumn Festival 2022，3rd roast: After Chinese New Year 2023

Roasting Method (Charcoal or Electric)：charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 190-200°F (88-93°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

The Art of Roasting Oolong Tea

Roasting oolong tea serves three key purposes: reducing moisture, removing any off-flavors, and lowering caffeine content, all while enhancing the tea's aroma and flavor.Teas with different oxidation levels need different roasting levels. Usually, lightly oxidized teas are lightly roasted to enhance their flavor. If a tea is lightly oxidized but heavily roasted, it can taste too smoky, often because the oxidation wasn’t done properly and the roasting is used to cover it up.
The level of roasting significantly impacts the tea’s aroma and taste. Light roasting preserves the fresh, floral fragrance, while heavy roasting creates a richer, smoother brew with toasty or smoky undertones.

This tea features Wuyi Rougui oolong from the renowned Wuyi Mountains in Fujian, crafted by the same tea master. The only difference lies in the roasting level, offering you an excellent opportunity to explore how roasting shapes the flavors of oolong tea.

Origin：Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China

Master Blender：Chen Hui

Processing Time：November 2024

Best Before Date：24 months

 Tea Variety：Wuyi Cinnamon

Altitude：about 400 meters

Soil Type：gravelly soil

Oxidation Level：Oxidization 45-55%

Roasting Level：Single Roast: Light roast, 90-100°C (194-212°F)
Triple Roast: Medium roast, 105-115°C (221-239°F)
Triple Roast (Full Fire): Heavy roast, 120-130°C (248-266°F)

Roasting Method (Charcoal or Electric)：

Light cinnamon: electric roasting 20g
Medium fire cinnamon: charcoal briquetting 20g
Full Flame Cinnamon: charcoal briquetting 20g

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 190-200°F (88-93°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

Maybe You’re Not a Fan of Aged Tea Trees

In both Pu-erh and oolong tea, the age of the tea tree matters. Generally, older trees are rarer, which drives up their price. The age of the trees is most significant in certain oolong varieties, like Shui Xian (including Phoenix Shui Xian, Wuyi Shui Xian, and Minbei Shui Xian).

Typically, younger tea trees contain higher levels of amino acids but lower levels of tea polyphenols and minerals. This results in teas that are sweeter and fresher, but with a lighter, less complex flavor. These teas tend to have more floral notes and are best suited for light fermentation and roasting processes.

On the other hand, older tea trees tend to have higher levels of tea polyphenols, fiber, sugars, and minerals. They’re not as restricted by processing techniques, and the resulting teas are often richer, with more prominent sweetness, a longer-lasting aftertaste, and better endurance for multiple infusions.

This product features Phoenix Shui Xian and Wuyi Shui Xian from the same origin, made with similar processes but from different-aged trees. It’s a great way to compare how tree age influences the flavor of oolong tea.

Products Included:

• Fenghuang Shuixian(Under 30 Years)
• Fenghuang Shuixian(30-70 Years)
• Fenghuang Shuixian(Over 70 Years)
• Wuyi Shuixian (Under 30 Years)
• Wuyi Shuixian (30-70 Years)
• Wuyi Shuixian (Over 70 Years)

Origin：

• Fenghuang Shuixian(Under 30 Years):Shenming Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(30-70 Years):Daping Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(Over 70 Years):Gezaiwei, Wudong Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China.
• Wuyi Shuixian (Under 30 Years):Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
• Wuyi Shuixian (30-70 Years):Daan Village, Yangzhuang Township, Wuyishan City, Fujian Province
• Wuyi Shuixian (Over 70 Years):Tianxin Village, Wuyi Township, Wuyishan City, Fujian Province

Master Blender：

• Fenghuang Shuixian:Lin Jizhong,林纪中
• Wuyi Shuixian:Chen hui,陈辉

Processing Time：

• Fenghuang Shuixian:Early May 2023
• Wuyi Shuixian:May 2024

Best Before Date：

• 36months

Tea Variety：

• Fenghuang Shuixian variety
• Wuyi Shuixiann variety

Altitude：

• Fenghuang Shuixian(Under 30 Years):760 meters 
• Fenghuang Shuixian(30-70 Years):800-90 meters 
• Fenghuang Shuixian(Over 70 Years):1150 meters 
• Wuyi Shuixian (Under 30 Years):400 meters
• Wuyi Shuixian (30-70 Years):800-900 meters
• Wuyi Shuixian (Over 70 Years):500 meters

Soil Type：

• Fenghuang Shuixian:yellow soil
• Wuyi Shuixian:gravelly soil

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

• Under 30 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• Over 70 Years (Option 1): Three roasts, medium fire (110-115°C / 230-239°F)
• Under 30 Years (Option 2): Two roasts, heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 2): Three roasts, light fire (95-105°C / 203-221°F)
• Over 70 Years (Option 2): Light fire, 95-105°C (203-221°F)
• (Light Fire ~ 80°C, Medium Fire ~ 100°C, Heavy Fire ~ 120°C)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 100°C (212°F)

Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3minutes
Re-Steep: 3 times, adding 1minutes each time

Why this product?
Many people are unclear about what qualifies as aged tea and how to tell the age of tea. iTeaworld has been working with aged tea in the Chinese market for 20 years. We believe that for tea to be considered "aged," it should meet these three criteria: 1. It should have an aged or woody aroma. 2. The tea liquor should be smooth, rich, and sweet. 3. There should be a noticeable warm sensation in the body, especially in the hands and feet, after drinking.

Based on this standard, we’ve selected 10 aged teas, including Oolong, black tea, white tea, dark tea, Pu-erh, and green tea, to help tea lovers understand what aged tea really is.

The product includes:
1995 Shui Xian Oolong Tea: 2 packs of 5g each
1998 Tie Guan Yin Oolong Tea: 2 packs of 5g each
1995 Fenghuang Dancong Oolong Tea: 2 packs of 5g each
1998 Raw Pu-erh Tea : 2 packs of 5g each
2003 Ripe Pu-erh Tea : 2 packs of 5g each
2008 Shuangzheng Liu Bao Dark Tea: 2 packs of 5g each
2014 Shou Mei White Tea: 2 packs of 5g each
2014 Lapsang Souchong  Black Tea: 2 packs of 5g each
1998 Jasmine Green Tea: 2 packs of 5g each
1980s Aged Fu Brick Dark Tea: 2 packs of 5g each

How to brew:

Brewing utensils: White porcelain Gaiwan or Zisha teapot.
Water temperature: 95°C-100°C
Tea-to-water ratio: 1:15-25
Brewing time: 10-20seconds
Number of brews: 5-7 times

Why Aged Tea is Still Drinkable:

The reason aged tea can still be consumed safely lies in the unique chemistry of tea leaves and traditional storage methods. Tea contains powerful antioxidants like catechins and polyphenols, which naturally help slow oxidation, keeping tea consumable for extended periods. Dried tea absorbs only minimal moisture and oxygen, meaning it doesn’t provide the damp environment that bacteria need to grow. As long as tea is stored properly—dry, cool, and sealed against odors—it won’t spoil easily, and you can enjoy it without worries if there’s no mold or strange smells.

How Different Types of Tea Age:

Dark Tea (Hei Cha)
Dark tea, when properly aged, undergoes microbial transformations that mellow its flavor. Over time, compounds like caffeine and polyphenols break down, shifting the taste from bitter to smooth and rich. Dark tea requires specific storage conditions: dry, airy, and cool, to support this mellowing process.

White Tea
In China, there’s a saying about white tea: "One-year tea, three-year medicine, seven-year treasure." Aging for three years or more brings out richer flavors and enhances its perceived medicinal value. As white tea ages, the leaves soften in flavor and aroma, creating a more layered drinking experience.

Black Tea
Black tea generally maintains its natural sweetness and fragrance over time, and since its flavor doesn’t improve with aging, most black teas are best enjoyed fresh. However, certain types of compressed black teas, like Hunan's Fu Brick, can develop deeper flavors with storage due to gradual microbial changes.

Oolong Tea
Roasted Oolong teas like Wuyi Rock Tea (Yan Cha) gain complexity as they age. The roasted notes soften, and the tea develops a distinctive “aged aroma,” adding richness and hints of sweetness. Proper storage is essential to preserve its unique characteristics: keep it dry, away from direct sunlight, and sealed to maintain freshness.

Jasmine Green Tea
Jasmine Green Tea, infused with fresh jasmine flowers, has a unique floral aroma that is best enjoyed within one or two years. Over time, the green tea component oxidizes, leading to a darker color and a softer floral note. To preserve the jasmine aroma and freshness, it’s ideal to store it sealed, in a cool, dry place, or even refrigerate it if possible.

This curated collection of Chinese scented teas celebrates the traditional craft of floral tea making, where premium teas are layered with fresh flowers like jasmine, rose, and osmanthus to infuse their essence. Through meticulous multi-round scenting (3-5 times), each tea offers a pure, natural floral aroma without a single petal in sight. Perfect for floral tea lovers or anyone curious about authentic Chinese scented teas, it includes six varieties: Jasmine Green Tea, Rose Black Tea, Jasmine Black Tea, Osmanthus Oolong, Jasmine Oolong Tea
and Jasmine Dark Tea. Ideal for gifting or indulging, this set combines rich heritage, delicate flavors, and the artistry of a UNESCO-recognized tradition. Not suited for those who prefer plain teas or are sensitive to floral fragrances.

Chinese Scented Tea Craftsmanship

"Scenting" is a traditional process where tea leaves are layered with fresh flowers, allowing the tea to absorb the floral aroma before the flowers are removed. This process is repeated multiple times to create the rich fragrance of high-quality scented teas. The best scented teas have no visible petals but retain the pure floral essence. By meticulously layering flowers and tea, ensuring proper aeration, and maintaining strict control over the scenting time and roasting process, the tea reaches peak flavor and aroma.

Depending on the number of scenting cycles—3, 6, or even 9 times—the tea's quality and complexity increase, with some processes taking up to a month. This craftsmanship, involving over 60 days and 200 steps, was recognized as an Intangible Cultural Heritage in 2022 for Jasmine Green Tea. While jasmine green tea is the original scented tea, modern innovation has expanded the range to include many beloved varieties.

This curated set features six of China’s most popular traditional scented teas, each crafted to perfection with vibrant floral aromas but no petals in sight:

• Rose Dianhong Black Tea (5 times scented): 3 packs x 5g
• Jasmine Dianhong Black Tea (3 times scented): 3 packs x 5g
• Osmanthus Aged Tieguanyin Oolong Tea (3 times scented): 3 packs x 5g
• Jasmine Fresh Tieguanyin Oolong Tea (3 times scented): 3 packs x 5g
• Jasmine Green Tea (5 times scented): 3 packs x 5g
• Jasmine Liu Bao Black Tea (3 times scented): 3 packs x 5g

Origins:

• Jasmine Green Tea: Hengxian County, Guangxi
• Osmanthus Black Tea: Fengshan Town, Fengqing, Yunnan
• Rose Black Tea: Fengshan Town, Fengqing, Yunnan
• Jasmine Tieguanyin Oolong: Huqiu Town, Anxi, Fujian
• Osmanthus Tieguanyin Oolong: Huqiu Town, Anxi, Fujian
• Jasmine Liu Bao Tea: Hengxian County, Guangxi

Discover the Essence of White Tea: A Tasting Collection

Are you curious about the differences between white teas? Our White Tea Tasting Collection is designed to guide you through the most popular types of white tea—all in one beautifully curated box. This set makes it easy to explore and savor the unique characteristics of each tea, helping you identify your favorite for future purchases.

Inside, you’ll find four distinct types of white tea, all sourced from Fujian’s Fuding region, the heart of authentic white tea production. Each tea is crafted using traditional sun-drying methods, ensuring they are perfect for long-term aging and enjoyment.

Your Journey Through White Tea: Fresh & Aged Favorites

White tea is as versatile as it is elegant. In China, premium white teas like Silver Needle and White Peony are often enjoyed fresh, while teas like Gongmei and Shoumei are treasured for their bold, rich flavors after years of aging. To showcase this tradition, we’ve included both fresh and aged teas in this collection, offering a complete white tea experience.

Here’s what’s inside:

Silver Needle (Baihao Yinzhen): Made from pure tea buds, this 2024 harvest is floral, smooth, and sweet—perfect for enjoying fresh and ideal for long-term storage.
White Peony (Bai Mudan): With one bud and one leaf, this 2024 spring tea balances freshness with soft fruity notes. Enjoy it now or save it for later.
Gongmei: Aged for 4 years (2021), this tea features one bud and two leaves, offering a richer body and a honey-like sweetness. Best enjoyed steeped or simmered for a cozy brew.
Shoumei: Also aged for 10 years (2014), this tea is made from larger leaves, delivering a full-bodied, bold flavor that truly shines when simmered.
As the Chinese saying goes, “One year tea, three years medicine, seven years treasure.” This highlights the magic of white tea—it’s delightful fresh and transforms into something extraordinary with age.

Whether you’re new to white tea or a lifelong enthusiast, this collection offers a thoughtful way to explore its diversity. It’s perfect for personal discovery or as a special gift for any tea lover!

How to Brew Silver Needle and White Peony :
Water Temp: 194–203°F (or 90-95℃)
Tea-to-Water: 1g per 25ml
Steep Time: 30 sec first steep, add 5 sec each time
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times
Pour Tip: Pour along the gaiwan’s side, not directly on leaves

How to Brew Shou Mei and Gong Mei White Tea:
Thermos Brewing
1g tea per 100ml (3.4oz) water.
Boiling water (212°F).
Steeping Time: 1-2 hours.
Recommended Tool: Insulated thermos.

Boiling Method:
Add 1g of tea per 100ml (3.4oz) water.
Boil for 1-2 minutes, then let it sit for 2-3 minutes.
For each rebrew, boil 3 minutes longer.
Use a glass or ceramic teapot.
Enjoy up to 3 brews.

Origin:

Diantou Town, Fuding City, Fujian Province

Storage Tips:
Keep tea dry, with moisture below 8.5%.
Store at a temperature around 77°F (25°C) and relative humidity under 45%.
Avoid light, odors, and exposure to air.
White tea aged three years or more can be classified as "aged white tea," offering even more complex flavors for collectors and enthusiasts.

Discover Authentic Chinese Black Tea Collection
Chinese black tea has a 400-year heritage and remains deeply rooted in tradition. From the smoky pine notes of Tongmuguan’s classic Zhengshan Xiaozhong, to the refined, fruity aromas of Keemun prized by European royalty, to the full-bodied richness of Yunnan’s ancient-tree Gongfu black tea, each variety tells a unique story. What sets these teas apart is the dedication to traditional, hands-on methods: the leaves are handpicked, sun-wilted, and even slow-dried over charcoal or pinewood fires to preserve their natural shape and complexity. This commitment results in whole-leaf teas with a depth and character far beyond mass-produced, machine-processed black teas.

iTeaworld has curated this premium selection to showcase China’s finest and most diverse black teas, capturing varying fermentation levels and distinct terroir influences. Whether you’re a tea enthusiast looking to experience authentic Chinese flavors or seeking a unique gift, this collection offers a refined tasting journey through China’s rich tea-making legacy.

Note: Chinese high-quality black teas are best enjoyed on their own, without milk or sugar. If you prefer a stronger, milk-friendly tea, this may not be the ideal collection for you. But for those who appreciate nuanced, natural flavors, this set is an invitation to explore a truly exceptional tea experience.

Premium Chinese Black Tea Collection
Featuring the most authentic and popular black teas from China's top regions:

Wuyi Zhengshan Xiaozhong (Lapsang Souchong): 5 packs x 5g
Yunnan Golden Bud Black Tea: 5 packs x 5g
Keemun Black Tea: 5 packs x 5g
Yunnan Ancient Tree Black Tea: 5 packs x 5g

O U R   T E A   R E G I O N S
Lapsang Souchong (Pine-Smoked) : Tongmu Village, Xingcun Town, Wuyishan City, Fujian Province
Dianhong Golden Buds Black Tea: Fengshan Town, Fengqing County, Yunnan Province
Keemun Black Tea: Ruokeng Township, Qimen County, Anhui Province
Century-Old Tree Black Tea: Jingmai Mountain, Huimin Town, Lancang County, Yunnan Province

Buying Guide:
This 2024 Yunnan Ancient Tree Black Tea is crafted from century-old small-leaf tea trees in the scenic Jingmai Mountain. It boasts an intense, long-lasting aroma with layers of floral and honey notes. The tea liquor is full-bodied and deep, with a lingering sweet aftertaste. Perfect for tea lovers who appreciate the refined complexity of black tea, especially those drawn to the unique flavors and steeping endurance of ancient tree teas. If you're looking for a natural and pure tea experience, this tea is an ideal choice.

Key Details About Ancient Tree Black Tea:

Origin: Jingmai, Pu'er, Yunnan
Harvest Date: April 2024
Leaf Grade: One bud with two leaves
Tea Tree Variety: Small-leaf tea trees
Tea Master: Zhu Yafen, Jingmai Mountain
Flavor Profile: The tea liquor delivers a strong, lasting aroma and a smooth mouthfeel. Jingmai tea is known for its distinctive fragrance that lingers in the tea liquor. The blend of floral and honey aromas creates a dynamic experience, with the scent lingering in your mouth long after sipping.

Storage: 
Keep sealed, dry, and away from light or odors. For longer preservation, store in a cool environment. Best enjoyed within two years.

Why Ancient Tree Black Tea Stands Out
Ancient tea trees, often over 100 years old, grow in remote, pristine mountain forests, free from synthetic fertilizers or pesticides. Their deep roots absorb rich minerals and nutrients, resulting in tea with a full-bodied, layered flavor and natural floral or honey notes.

The leaves of ancient tree black tea are thicker and more resilient, with higher levels of polyphenols and aromatic compounds, making the tea exceptionally durable in brewing. Each steep releases consistent flavor and aroma, often lasting for many infusions.

Yunnan, home to over 56 million ancient tea trees, is known as the “kingdom of ancient tea.” With the introduction of the Yunnan Ancient Tea Tree Protection Regulation in 2023, these trees are now safeguarded to ensure their heritage continues. Ancient tree black tea is a unique gem, offering both a pure taste and a connection to centuries of tradition.

How to Brew
Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 50ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 7+ times

Traditional Smoked Lapsang Souchong (2024)
Recommended for:
If you’re a fan of traditional black tea with a bold pine smoke aroma and a rich, sweet flavor, this tea is for you. Produced in 2024 in Masu Village, Tongmuguan, Wuyishan, and crafted by tea master Zhang Song, it’s made using classic smoking techniques for the most authentic Lapsang Souchong experience. This tea is best enjoyed plain to fully appreciate its smoky and robust character. If you prefer lighter black teas or dislike smoky flavors, this may not be the best fit, and it’s not recommended for milk or sugar.

Product Details:

Origin: Masu Village, Tongmuguan, Wuyishan
Harvest Date: May 2024
Grade: First Grade
Tea Cultivar: Tongmuguan Xiaocai Tea
Craftsmanship: Supervised by Zhang Song, a second-generation tea master from Masu. He began learning the basics of Lapsang Souchong production as a teenager and is known for his expertise in traditional tea-making methods.
Flavor Profile: Distinct pine smoke aroma, rich sweetness, and full-bodied taste
Highlight: A must-try for anyone seeking an authentic smoked Lapsang Souchong, directly from the original region with time-honored techniques.

How to brew:

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 50ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

Tongmuguan Zhengshan Xiaozhong: The Original Smoky Chinese Black Tea

Zhengshan Xiaozhong, known as the world’s first black tea, originates from Tongmuguan in the Wuyi Mountains of China. This region, at an altitude of up to 1500 meters, is now a protected nature reserve, providing an ideal, untouched environment for tea cultivation. Zhengshan Xiaozhong tea from Tongmuguan is unique, not only for its specific local tea varieties and pristine mountain setting but also for its rich, 400-year-old heritage of traditional tea-making.

What truly sets this tea apart is the smoking process that gives it its signature taste. Skilled tea masters meticulously select local pine wood, particularly the resin-rich heartwood and roots, to smoke the leaves. This special wood is believed to impart a rich, natural pine resin fragrance, balanced with a subtle honey-like sweetness, creating a truly layered, unforgettable taste. Locals say that only Zhengshan Xiaozhong produced in Tongmuguan with traditional techniques captures this distinctive “pine smoke aroma with longan fruit notes.”

Outside of Tongmuguan, black teas made in the wider Wuyi Mountain area are known as "Xiaozhong black teas" but lack the same signature smoky aroma. Black teas made even farther away are simply called "Kung Fu black teas" and have a more familiar profile to Western black teas. But for those looking to experience an authentic, complex tea with deep roots in Chinese culture, Zhengshan Xiaozhong from Tongmuguan is truly one-of-a-kind.

Recommended Purchase:
This 2024 Dianhong Golden Bud Black Tea is crafted under the supervision of Zhang Guo'an, a renowned master and inheritor of Dianhong's traditional techniques. Made from tender pre-Qingming buds of the Fengqing large-leaf tea tree variety, it showcases a rich honeyed aroma and a smooth, full-bodied taste. Perfect for tea lovers who prefer a premium, delicate black tea experience when enjoyed plain. However, if you’re looking for a tea to pair with milk or sugar, this might not be the best choice.

Product Details:

Origin: Dayaitian Tea Factory, Fengqing, Yunnan Province
Production Date: April 2024
Grade: Premium
Tea Cultivar: Fengqing Large-Leaf Variety
Craftsmanship: Supervised by Zhang Guo'an, a master and heritage keeper of Dianhong tea-making traditions
Flavor Profile: Honeyed aroma with smooth, full-bodied texture
Highlight: This Dianhong Golden Bud is crafted entirely from tender tea buds using traditional methods, offering a classic and authentic Dianhong flavor with an intense and aromatic character.

About Dianhong Golden Bud Black Tea:
Dianhong Golden Bud represents the pinnacle of Dianhong teas and is considered a premium Chinese black tea. First introduced in 1959, it is made from carefully selected pre-Qingming tea buds of the Yunnan large-leaf variety and processed using traditional techniques. The tea leaves are covered in golden tips, producing a bright, reddish-gold liquor with a long-lasting, high aroma and a fresh, sweet aftertaste. Compared to the Dianhong varieties made from one bud and two leaves, Golden Bud offers a sweeter and more delicate flavor profile, making it an excellent choice for those who enjoy refined and unblended black teas.

How to Brew
Water Temp: 203°F(or 95℃)
Tea-to-Water: 1g per 50ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

Recommended Purchase:
This authentic Keemun Black Tea from the core production area of Qimen County, Anhui, boasts a refined aroma that lingers, featuring unique notes of apple and orchid. It's best enjoyed plain to savor its natural floral and honey-like sweetness with a silky smooth finish. If you prefer bold flavors and plan to add milk and sugar, this tea might not be the perfect match for your taste.

Product Details:
Origin: Guanghui Village, Likou Town, Qimen County, Huangshan, Anhui Province
Harvest Date: April 15, 2024
Grade: Second Grade (Mao Feng), one bud and two leaves
Tea Cultivar: Qimen Zhuye (Qimen Broad Leaf Variety)
Craftsmanship: Traditional methods by tea master Feng Guochang
Flavor Profile: Distinctive "Keemun aroma" with apple and orchid notes, a refined and long-lasting fragrance, prominent floral and honey tones, and a sweet, smooth finish.
Highlight: An authentic Keemun Black Tea made from local tea trees in the core region, offering a perfect balance of flavor and richness—an excellent choice for everyday enjoyment.

About Keemun Black Tea:
Keemun Black Tea (or Qimen Hong Cha) originates from the Qimen region in Anhui Province, China, and its crafting technique is recognized as a UNESCO Intangible Cultural Heritage. Known as the "Champagne of Black Teas," it captivates tea lovers with its signature floral, fruity, and subtle smoky notes. During Victorian England, Keemun Black Tea was considered a luxury, often gracing royal and aristocratic tea tables. It became a staple in classic English Breakfast and afternoon tea blends. Compared to Ceylon and Assam teas, Keemun is more mellow and smooth, making it a refined choice for pairing with milk or sugar. Over time, it has earned its place as a luxurious favorite among Western black tea enthusiasts.

How to Brew
Water Temp: 203°F(or 95℃)
Tea-to-Water: 1g per 50ml
Steep Time: 20 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

Recommended Purchase:
This 2014 aged Shou Mei White Tea is made from Fuding Da Bai and Da Hao tea cultivars grown in Fujian, China. Crafted with traditional sun-drying methods, it delivers a unique blend of "aged aroma" and "herbal fragrance." With a rich, sweet aftertaste and long-lasting brews, this tea is ideal for those who appreciate the complexity of aged teas. However, it’s best enjoyed through simmering or long steeps, making it less suited for Gongfu-style brewing. If you prefer fresh, light, or floral white teas, this option may not align with your taste.

Key Details about 2014 Aged Shou Mei:
Origin: Fuding City, Fujian Province, China
Production Date: August 16, 2014
Grade: First Grade, Autumn Harvest Shou Mei
Tea Cultivar: Fuding Da Bai, Da Hao
Craftsmanship: Traditional sun-drying, overseen by tea master Li Shengyuan
Flavor Highlights: Deep "aged aroma" and "herbal fragrance," with exceptional durability in steeping.
Special Note: This 10-year-aged Shou Mei embodies the character and charm of time-aged white tea.

What is Shou Mei White Tea?
Shou Mei is a type of Chinese white tea primarily grown in Fuding, Zhenghe, and Songxi in Fujian Province. Its name, "Longevity Eyebrow," refers to the tea's leaf shape, which resembles the eyebrows of an elderly person. According to the latest national standards, Shou Mei is crafted from young shoots or leaves of tea plants such as Da Bai, Shui Xian, or local varietals through withering, drying, and sorting processes. While often considered less delicate than other white teas, its robust and complex flavor makes it a great choice for tea beginners.

Brewing and Enjoyment Tips for Shou Mei White Tea:
Shou Mei is not typically consumed fresh; it is better appreciated after aging for at least three years. With time, the tea develops deeper, more layered flavors. After 10 years, aged Shou Mei offers a smoother, sweeter taste, a richer, darker tea liquor, and distinctive "aged" and "herbal" aromas. These qualities make aged Shou Mei highly valued among white tea enthusiasts. It’s best enjoyed when simmered or steeped for extended periods.

Storage Guidelines for Shou Mei White Tea:
To preserve its quality, store the tea in a dry environment with moisture content below 8.5%, temperature around 25°C (77°F), and humidity under 45%. Keep it away from light, odors, and air exposure by sealing it tightly. After three years of proper storage, the tea can be classified as “aged white tea.”

How to Brew Shou Mei White Tea: 
Shou Mei Thermos Brewing
1g tea per 100ml (3.4oz) water.
Boiling water (212°F).
Steeping Time: 1-2 hours.
Recommended Tool: Insulated thermos.

Boiling Method:
Add 1g of tea per 100ml (3.4oz) water.
Boil for 1-2 minutes, then let it sit for 2-3 minutes.
For each rebrew, boil 3 minutes longer.
Use a glass or ceramic teapot.
Enjoy up to 3 brews.

Buying Recommendation:
This 2021Gongmei White Tea is crafted from tender shoots of the Fuding Qunti tea variety using traditional sun-drying methods. It offers a rich, full-bodied flavor profile with notes of dried fruit and honey, making it an excellent choice for those who enjoy white teas with deeper, nutty undertones. However, if you prefer a lighter, fresher, or more delicate tea experience, you might want to explore other white tea options.

2021 Gongmei Basic Info:

Origin: Fuding, Fujian, China
Harvest Date: April 2021
Grade: Premium Gongmei
Tea Variety: Fuding Qunti
Crafted By: Li Shengyuan, a skilled tea artisan
Flavor Profile: Bold and satisfying with hints of dried fruit and honey
What Makes It Special: A traditional sun-dried white tea made from mature leaves and buds, offering a uniquely rich and nutty flavor

About Gongmei Tea:
Gongmei, a type of white tea defined by the GB/T 22291-2017 National Standard, is made exclusively from the Qunti tea variety. Unlike Baihao Yinzhen or Bai Mudan, Gongmei is crafted from slightly more mature leaves, typically one bud and two to three leaves, giving it a more robust and layered taste. It’s perfect for those who enjoy a richer white tea experience, with deep, nutty flavors and subtle dried fruit and honey notes.

Storage Tips:
To maintain freshness:

Keep tea dry, with moisture below 8.5%.
Store at a temperature around 77°F (25°C) and relative humidity under 45%.
Avoid light, odors, and exposure to air.
White tea aged three years or more can be classified as "aged white tea," offering even more complex flavors for collectors and enthusiasts.

How to Brew Fresh Gong Mei White Tea:
Gaiwan Brewing:
5g tea in a 110ml gaiwan.
Rinse: 10 seconds with boiling water, discard.
Brew: 30 seconds for the 2nd, add 5 seconds per brew.

How to Brew Aged Gong  Mei White Tea:
Gong Mei Thermos Brewing
1g tea per 100ml (3.4oz) water.
Boiling water (212°F).
Steeping Time: 1-2 hours.
Recommended Tool: Insulated thermos.

Boiling Method:
Add 1g of tea per 100ml (3.4oz) water.
Boil for 1-2 minutes, then let it sit for 2-3 minutes.
For each rebrew, boil 3 minutes longer.
Use a glass or ceramic teapot.
Enjoy up to 3 brews.

2024 Jasmine Tieguanyin Oolong
Who It’s For:
Light, refreshing, and perfectly balanced, this Jasmine Tieguanyin Oolong is for tea lovers who enjoy subtle floral notes and a creamy, smooth finish. The lightly fermented Tieguanyin tea base is scented three times with fresh jasmine flowers, resulting in a tea that is delicate, buttery, and reminiscent of a serene garden. Best for those seeking a gentle, floral oolong rather than bold or heavy teas.

Tea Details:
Origin: Fangting Village, Huqiu Town, Anxi County, Quanzhou, Fujian
Harvest Date: September 2024
Scenting Rounds: 3 rounds
Tea Base: Fragrant-style Tieguanyin oolong
Tea Cultivar: Tieguanyin
Flavor Profile: Clean and fresh jasmine aroma, silky smooth texture, with a creamy mouthfeel.
What Makes It Special: The perfect marriage of jasmine’s uplifting scent and Tieguanyin’s velvety smoothness, offering a truly luxurious yet refreshing tea experience.

How to Brew

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 20ml
Steep Time: 30 sec for first 3 steeps, add 5 sec each time after
Teaware: White porcelain gaiwan or clay teapot
Re-Steep: 5-7 times

Jasmine Oolong Tea
Authentic Jasmine Oolong is a premium tea that combines the fresh, fragrant notes of Jasmine flowers with the smooth, rich flavor of Oolong tea. The process involves carefully blending freshly bloomed Jasmine flowers with Oolong tea leaves during the drying stage, allowing the tea to absorb the flower's natural fragrance. The more times the tea is scented with Jasmine flowers, the more intense and aromatic the floral notes become. After the scenting process, the tea is dried again to lock in that fresh, vibrant Jasmine aroma.

For the best flavor, Jasmine Oolong is typically made with high-quality, lightly fragrant Tie Guan Yin Oolong tea leaves, harvested during the summer or autumn season. The result is a tea that’s perfectly balanced: the fresh, lively Jasmine fragrance mingles seamlessly with the smooth, creamy taste of Oolong. It’s like stepping into a garden full of blooming Jasmine flowers, where the sweet floral notes and the smooth, sweet tea create a refreshing, comforting experience in every sip.

This Jasmine Oolong tea is perfect for anyone who enjoys a balance of light floral notes with a rich, smooth finish—ideal for any time of day when you're craving something fragrant and refreshing.

The 2024 Silver Needle White Tea is a must-have for white tea enthusiasts and collectors. Crafted in Fuding, the birthplace of white tea, this premium tea is made from tender Fuding Da Bai buds using traditional sun-drying methods. Its delicate floral aroma, honey-like sweetness, and refreshing smoothness make it perfect for those seeking a refined and natural tea experience. Ideal for immediate enjoyment or aging, it’s a great choice for wellness-focused tea drinkers and collectors. However, if you prefer bold teas or add milk and sugar, this delicate tea may not suit your taste.

Silver Needle White Tea Product Details 
Origin: Fuding City, Fujian Province, China
Harvest Date: March 23, 2024
Grade: Premium Silver Needle (First Grade)
Tea Variety: Fuding Da Bai (Big White Tea Bush)
Tea Master: Li Shengyuan, Senior Tea Artisan with over 10 years of experience
Flavor Notes: Delicate floral aroma, honey-like sweetness, and refreshing smoothness
What Makes It Special: Crafted in Fuding, the birthplace of white tea, using traditional sun-drying methods. This tea is made exclusively from tender tea buds, making it perfect for tea lovers and collectors alike.

What Is Silver Needle White Tea?
Silver Needle is the highest grade of Chinese white tea. Officially, it’s defined as a white tea made from the single buds of Fuding Da Bai or Shui Xian tea bushes through specific steps like withering, drying, and sorting. Harvested every spring, the picking season typically starts in mid to late March and ends around early April.

What sets Silver Needle apart is its exceptional freshness and smooth flavor, thanks to its high levels of amino acids, which give it its signature refreshing taste.

Perfect for enjoying now or aging for years to come!

How to brew

Water Temp: 194–203°F (or 90-95℃)
Tea-to-Water: 1g per 25ml
Steep Time: 30 sec first steep, add 5 sec each time
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times
Pour Tip: Pour along the gaiwan’s side, not directly on leaves

How to Store Silver Needle White Tea
While white tea can be aged and stored for long periods, Silver Needle is best enjoyed fresh, similar to green tea, to appreciate its delicate and vibrant flavor.

Short-Term Storage: For small amounts, use kraft paper bags or aluminum pouches. Squeeze out excess air, seal tightly, and place the bags in a small cardboard box or tin can for safekeeping.

Long-Term Storage: If you’re storing a larger quantity, use a triple-layer method:

Wrap the tea in an aluminum pouch.
Seal the pouch in a plastic bag.
Place everything inside a sturdy cardboard box.
Keep the tea in a cool, dry place where the temperature stays below 77°F (25°C) and the humidity is under 50%.

 Following these tips will help preserve its quality for years to come!

2024 Traditional Osmanthus Oolong
Who It’s For:
If you love teas with a deep, layered profile and long-lasting floral notes, this Osmanthus Oolong is a must-try. Crafted with a base of aged aromatic oolong tea and the fragrant blossoms of century-old osmanthus trees, this tea undergoes a meticulous three-round scenting process. The result? A rich, sweet brew where the floral elegance of osmanthus perfectly complements the tea’s mellow depth. Ideal for tea lovers who appreciate traditional crafting methods and unique floral teas. If you’re looking for rare and artisanal tea experiences, this one checks all the boxes.

Tea Details:

Origin: Fangting Village, Huqiu Town, Anxi County, Quanzhou, Fujian
Harvest Date: October 2024
Grade: First Grade (One bud, two leaves)
Tea Base: Aged aromatic oolong tea
Tea Cultivar: Tieguanyin
Tea Master: Chen Qizhi, a 30-year tea artisan
Flavor Profile: Bold and lasting osmanthus aroma, with the sweet, mellow body of aged oolong tea
What Makes It Special: Made with rare century-old osmanthus blossoms and aged oolong, this tea is meticulously scented three times for a truly exquisite experience.

Osmanthus Oolong Tea
Hailing from Anxi in Fujian, the birthplace of Tie Guan Yin Oolong, this Osmanthus Oolong tea is crafted with a unique traditional method that combines the finest Oolong tea leaves with fresh Osmanthus flowers. The process begins with carefully selecting tender Oolong tea leaves, which undergo a series of traditional steps, including withering, shaking to release the aroma (摇青), rolling, and initial drying. After the leaves are partially dried, fresh Osmanthus flowers are added during the final drying stages, allowing the natural floral fragrance to fully infuse into the tea leaves.

The result is a tea that beautifully blends the richness of Oolong with the delicate, sweet aroma of Osmanthus flowers. It combines the smooth, full-bodied taste of black tea with the refreshing, light qualities of green tea, creating a perfect balance of bold and delicate flavors. This Osmanthus Oolong is ideal for anyone who enjoys a complex yet soothing tea with a unique floral twist.

How to brew:

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 20ml
Steep Time: Discard the first steep; 20 sec for 2nd–4th steeps, add 5 sec each time after
Teaware: White porcelain gaiwan or clay teapot
Re-Steep: 5-7 times

Why Choose This White Peony Tea?
If you love delicate floral aromas, smooth textures, and the unique charm of traditional Chinese white tea, this White Peony (Bai Mudan) from Fuding, China, is a perfect fit. Its light sweetness and refreshing aftertaste make it ideal for beginners and seasoned tea lovers alike. Expertly crafted by Master Li Shengyuan using traditional sun-drying techniques, this tea is perfect for sipping, gifting, or collecting.

Product Details:

Origin: Fuding, Fujian, China
Harvest Date: April 2024
Grade: Premium White Peony (Bai Mudan)
Tea Variety: Fuding Da Bai (Big White)
Craftsmanship: Masterfully crafted by Li Shengyuan, a senior tea artisan with over 10 years of experience
Flavor Profile: Delicate floral aroma, smooth texture, and a refreshing, slightly sweet finish
What Makes It Special: A traditional sun-dried white tea from China’s famous white tea region, handpicked and expertly crafted for quality and collectibility

How to brew:

Water Temp: 194–203°F (or 90-95℃)
Tea-to-Water: 1g per 25ml
Steep Time: 30 sec first steep, add 5 sec each time
Teaware: White porcelain gaiwan
Re-Steep: 5-7 times

About White Peony Tea:
White Peony, or Bai Mudan, is a premium Chinese white tea known for its elegant floral fragrance, light sweetness, and clean, refreshing taste. Made from tender tea buds and the first leaf, it strikes a perfect balance between flavor and smoothness, making it approachable for beginners and cherished by tea enthusiasts. Its name comes from its unique appearance: green leaves and silvery-white buds resemble blooming flowers. When steeped, the leaves cradle the buds, creating a visual like a flower in bloom. While it can be aged, its tender nature makes it best enjoyed fresh.

Storage Tips:
To preserve its quality, store White Peony tea in a cool, dry place following GB/T 30375 standards.

For short-term storage: Use kraft paper or aluminum bags, remove excess air, seal tightly, and place in a tin or small box.
For long-term storage: Use triple-layer packaging (cardboard box, aluminum bag, and plastic bag) in a controlled environment below 77°F (25°C) with humidity under 50%.

2024 Jasmine Liu Bao Tea
Who It’s For:
This tea is a harmonious fusion of the robust, earthy tones of traditional Liu Bao tea and the fresh, calming fragrance of jasmine flowers. Scented with innovation in mind, this 2024 release combines the health benefits of Liu Bao dark tea with the soothing properties of jasmine. The result is a silky, sweet tea liquor where jasmine’s brightness uplifts Liu Bao’s rich, aged flavor. Perfect for those who seek relaxation and enjoy exploring new tea-making techniques.

Tea Details:

Origin: Heng County, Guangxi
Harvest Date: August 2024
Scenting Rounds: 3 rounds
Tea Base: 2023 Liu Bao dark tea
Tea Cultivar: A blend of Yunnan large-leaf tea and Guangxi native varieties
Flavor Profile: Fresh jasmine aroma layered over the sweet and mellow richness of Liu Bao tea
What Makes It Special: Jasmine-scented Liu Bao tea is a cutting-edge craft, combining tradition with modern innovation. This tea is a delightful way to experience the best of both worlds.

How to brew:

Water Temp: 212°F（or 100℃）
Tea-to-Water: 1g per 20ml
Steep Time: Discard the first 2 steeps; 20 sec for 3rd–5th steeps, add 5 sec each time after
Teaware: White porcelain gaiwan or clay teapot
Re-Steep: 7+ times

Jasmine Liu Bao Tea
Jasmine Liu Bao Tea comes from Hengxian, known as the “Jasmine Flower Capital” of China, and is a unique blend of traditional Liu Bao tea and the fragrant notes of fresh Jasmine flowers. 

To craft this tea, fresh, blooming Jasmine flowers are carefully mixed with aged Liu Bao tea leaves in a scenting process, allowing the tea to absorb the sweet, fresh fragrance of Jasmine. The result is a tea that combines the smooth, rich, and mellow taste of Liu Bao tea—a type of dark tea known for its health benefits—with the fresh, clean aroma of Jasmine flowers.

Why you'll love it:

Rich, Complex Flavor: Enjoy the deep, smooth flavors of aged Liu Bao tea with a refreshing Jasmine twist.
Health Benefits: Liu Bao tea is known for its digestive and detoxifying properties, while the Jasmine adds a calming, soothing element.
No Musty Aftertaste: While many aged teas can have a strong, musty flavor, the Jasmine helps to eliminate this, leaving a clean, fresh taste.
Refreshing & Calming: The Jasmine adds a light, floral aroma that transforms the tea into a truly soothing experience, making it perfect for unwinding at any time of day.
This blend of healthful dark tea and floral freshness is ideal for those looking for a unique, flavorful tea with both depth and balance—perfect for everyday enjoyment or as a special gift for tea lovers.

Authentic Chinese Premium Loose Leaf Tea, each from our tea sampler line, if you have tried our tea sampler, then shop here for your favorite single-item bulk packs!