Morning Energy

Introduction:
This Jasmine Black Tea is meticulously selected from the spring harvest of 2024. Combining Yunnan black tea from Fengqing, Yunnan, at elevations of approximately 1600 meters, with jasmine flowers from Hengxian, Guangxi, the exceptional growing conditions impart a unique and richly layered flavor to this tea. The plucking standard of one bud and two leaves, paired with fresh jasmine flowers and three scenting processes, ensures a harmonious blend of soft jasmine fragrance and the robust, mellow taste of black tea.

Reasons to Recommend:

• Core Production Area: The black tea is sourced from Fengshan Town, Fengqing County, Yunnan, where the average annual temperature ranges from 18°C to 22°C, with significant daily temperature variations and annual precipitation of 1200-1700 mm. The jasmine flowers are from Hengzhou, Guangxi, which enjoys abundant sunshine, annual rainfall of 1450 mm, and soil rich in organic matter, providing an ideal growing environment.
• Scenting Process: Yunnan black tea serves as the base, while jasmine flowers from Hengzhou, Guangxi, are used for scenting. The traditional scenting process is repeated three times, resulting in a tea where the floral aroma and tea fragrance are perfectly balanced.
• High-Mountain Tea Gardens: Since ancient times, high mountains shrouded in mist have produced premium teas. This tea thrives in such environments, where lush vegetation and organic-rich soil, combined with extreme daily temperature fluctuations, enhance the accumulation of flavorful compounds in the leaves.

Oxidation Level: High
Roasting Level: None
Tea Garden Soil: Red soil
Processing Time: August 2024
Best Before Date: 24 months
Tea Variety: Yunnan Tea No. 10

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%.

Scented tea isn’t made only with fresh flowers—aromatic leaves can be used as well. Sticky Rice Aroma Black Tea is a unique specialty from Yunnan, created by scenting Dianhong black tea with sticky rice aroma leaves.
These leaves carry a strong, natural sticky-rice fragrance. In Yunnan, they are often dried and used for tea, seasoning, or traditional remedies. Ethnic groups such as the Dai and Hani use them to clear heat and support digestion. Paired with black tea, which is known for warming the stomach, this blend is especially friendly for those with weak digestion.
This Sticky Rice Aroma Black Tea brings together the sweetness of Dianhong and the comforting sticky-rice fragrance of the leaves. Once brewed, you’ll first notice the rich, natural sticky-rice aroma. The tea tastes smooth, sweet, and full, without bitterness or roughness. The liquor is thick, silky, and a glowing orange-red, offering a warm and soothing feeling—perfect for autumn and winter.

Origin：Fengshan Township, Fengqing County, Yunnan Province
Tea Base / Number of Scenting Rounds：Yunnan Black Tea (Dianhong)/Second scenting
Tea Master：Zhang Guo‘an张国安
Processing Date：June 2025
Shelf Life：24 months

Brewing
Vessel: Porcelain gaiwan / glass cup / mug
Water: Purified,  95-100°C | 203-212°F
Gaiwan / Teapot:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions
Mug Brew:
1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

This rose black tea brings together two signature ingredients from Yunnan, China: fragrant Yunnan roses and smooth Dianhong black tea.

Yunnan roses are known for their rich, naturally sweet floral aroma. Grown in sunny mountain environments with fresh air, they develop a deeper and more vibrant fragrance.

The tea base is Dianhong black tea, famous for its smooth body and gentle sweetness, often with notes of honey and malt.

Using a traditional Chinese scenting process, fresh rose petals are layered with the tea, allowing the floral aroma to slowly infuse into the tea. This process is repeated three times to create a balanced cup that is soft, floral, and naturally smooth.

Gardenia, also known as huang zhizi or mountain gardenia, is an evergreen shrub and one of China’s traditional fragrant flowers. It has long been used in the art of scenting tea.
This Gardenia Black Tea is made by scenting freshly picked gardenia blossoms with spring-harvested Yunnan black tea, using a three-round traditional scenting process.

When June gardenias meet black tea, the flower’s bold, heady fragrance softens into a gentle, elegant aroma. The warmth and richness of the black tea lift the gardenia’s cool, refreshing scent, creating a perfectly balanced harmony.
The first sip brings a clear and delicate gardenia aroma—like walking into a garden in full bloom, instantly awakening the senses. The liquor is smooth and full-bodied, with the gardenia’s natural sweetness melding beautifully with the tea’s mellow depth. A lingering, sweet finish remains long after each sip.

This tea is not only an expression of traditional scenting craftsmanship, but also a soothing gift from nature. In traditional Chinese medicine, gardenia is believed to help clear heat and relieve symptoms such as dry mouth, sore throat, and irritability.
The cooling character of the flower combines with the comforting warmth of black tea, creating a brew that is both rich and refreshing. It’s enjoyable in all seasons, and especially uplifting in summer when you want something cooling, cleansing, and effortlessly calming.

Origin: Fengshan Township, Fengqing County, Yunnan Province

Tea Base / Number of Scenting Rounds:  Yunnan Black Tea (Dianhong)/ Triple scenting

Tea Master: Zhang Guoan张国安

Processing Date: June 2025

Shelf Life: 24 months

Brewing Method:

Vessel: Porcelain gaiwan / glass cup / mug
Water: Purified,  95-100°C | 203-212°F
Gaiwan / Teapot:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions
Mug Brew:
1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

Pearl Orchid, also known as Zhenzhulan or Cha Lan, gets its name from the way its tiny golden blossoms cluster along the stem like strands of pearls. In She County of Anhui, the flower was originally grown for ornamental purposes, but over time it became treasured for scenting tea. The region’s warm, humid climate and fertile soil provide ideal conditions for cultivating Pearl Orchid. Large-scale production of Pearl Orchid–scented tea began during the Xianfeng period of the Qing Dynasty, and by around 1890, it had already become one of China’s major scented tea varieties, especially loved in northern China and among scholars and literati.

There is an old Chinese saying about seasonal tea drinking: “In winter drink black tea, in summer drink green tea, and in the second and eighth lunar months, drink Pearl Orchid tea.” These months mark the shift between warmer and cooler seasons, when humidity is higher. Pearl Orchid tea was believed to help dispel dampness and support the body during seasonal transitions.

This tea comes from She County in Anhui, using spring-picked Huangshan Maofeng green tea as the base. The addition of Pearl Orchid blossoms gives the tea a cleaner, brighter character. The liquor is smooth and sweet, without the bitterness sometimes found in green tea.

Its aroma is elegant and serene, with a soft, cooling sweetness—reminiscent of orchids blooming in a quiet valley. Compared with the lively, expressive fragrance of jasmine tea, Pearl Orchid tea is more subtle and deep, yet wonderfully long-lasting.

Origin: Baohuan Village, Huicheng Town, She County, Huangshan City, Anhui Province.
Tea Base / Number of Scenting Rounds: Huangshan Maofeng/Second scenting 
Tea Master: Mr Yu.
Processing Date: June 2025
Shelf Life: 18 months
Brewing Method:

Water: Purified, 80 °C | 176 °F
Gaiwan: 2g per 100ml · 10–15 sec · add 5–7 sec each steep · up to 7 infusions
Glass cup: 1g per 100ml · 1st: 40s | 2nd: 60–90s | 3rd: 90–150s

Baiya Qilan is a rare oolong variety native to Pinghe County, Fujian. First discovered during the Qing Dynasty, it’s named for its pale buds and strong orchid fragrance. It’s one of Fujian’s top five oolongs, beloved for its unique blend of floral aroma and natural honeyed sweetness.

Our tea is harvested from the high-elevation gardens of Daqin Mountain (around 1000 meters), where misty skies and selenium-rich soil help develop its rich aroma. Each cup offers bright orchid and pomelo notes, with a soft texture and a refreshing, sweet finish.

This is a refined, elegant oolong that appeals to both floral tea lovers and those looking for something rare and naturally sweet.

Yongchun Fo Shou is a distinctive Southern Fujian oolong tea from Yongchun County, prized for its bergamot-like fruity aroma and smooth, rich tea liquor.

This premium Fo Shou combines bright citrusy fruit notes with elegant floral aromatics, creating a highly recognizable and refreshing flavor profile. The tea liquor is silky, mellow, and naturally sweet, offering a smooth and comforting drinking experience.

Compared with more purely floral oolongs, Yongchun Fo Shou stands out for its unique citrus character reminiscent of bergamot and Buddha’s hand fruit, making it especially appealing to drinkers who enjoy fruit-forward oolong teas.

Local tea folklore tells of 17th-century monks inspired by fragrant citrus plants when cultivating this unique tea variety, adding a touch of legend to its distinctive personality.

Suitable for both hot brewing and cold brewing. An excellent choice for those who enjoy fruity, floral, and smooth oolong teas.

This Yunnan High Mountain Green Tea is grown at around 1,200 meters in Mengku, Lincang, Yunnan, and made from spring-picked Fengqing large-leaf tea plants. Unlike lighter green teas, it offers a bolder and more structured green tea experience.

The tea has a rich floral aroma, full-bodied liquor, and a lingering aftertaste, with a gentle bitterness reminiscent of young raw Pu-erh—but fresher, brighter, and more refreshing. It is ideal for tea drinkers who enjoy strong tea flavor, noticeable body, and a more distinctive Chinese green tea character.