Begin your Chinese oolong journey with three classic flavor styles: fresh, floral, and roasted.

Approachable in taste and easy to brew, this starter set helps beginners explore the core flavor spectrum of Chinese oolong tea without feeling overwhelmed.

Taste, compare, and find the oolong style you enjoy most.

This collection features three aromatic and well-balanced oolong teas: Mi Lan Xiang, Ya Shi Xiang, and Osmanthus Oolong.

Sourced from premium tea-growing regions, this set offers a naturally smooth and layered flavor profile, combining floral and fruity aromas with gentle sweetness.

Each tea expresses a distinct aromatic character—from the honeyed orchid notes of Mi Lan Xiang, to the soft floral elegance of Ya Shi Xiang, and the rich osmanthus fragrance of Gui Hua Oolong.

The infusion is smooth, mellow, and naturally sweet, making it enjoyable both hot and cold. It also works well for creative modern tea preparations.

Designed for tea drinkers who enjoy naturally sweet and aromatic oolong teas, this collection offers a comforting and versatile tasting experience.

The Oolong Tea Flavor Exploration Collection is designed for curious tea lovers who want to explore the rich and diverse world of Chinese oolong tea through tasting.

Inside the collection are 10 distinctive styles of oolong tea, ranging from light floral aromas to deep roasted flavors.

This collection is more than just tea tasting — it’s about discovering the styles and aromas you truly enjoy. Whether you’re drawn to honey-like sweetness, orchid-like florals, mineral-rich roasted notes, or smooth and mellow textures, this set offers an approachable way to deepen your understanding of oolong tea.

Each tea is crafted from loose leaves and pressed into convenient mini tea cakes. A simple guidebook with brewing tips and tea stories is also included, making your exploration journey easy, enjoyable, and fun.

This Da Hong Pao offers a bold and full-bodied flavor with a distinct charcoal-roasted aroma. Grown in the high mountains of Jian’ou, Fujian, it delivers a rich yet smooth cup with a lingering cooling sensation that stays pleasantly in the mouth after drinking.

With its warm roasted character and natural sweetness, this tea is especially suited for those who enjoy stronger flavors or regularly drink coffee. Comforting, and easy to enjoy daily, it is an approachable introduction to the world of roasted oolong tea.

This Tie Guan Yin is a fresh and elegant everyday oolong, ideal for those who enjoy delicate floral aromas and a lighter tea experience.

With low oxidation and minimal roasting, the tea reveals soft orchid-like notes, a clean refreshing finish, and a light, silky texture. Gentle and easy to drink, it offers a bright and calming character that makes it especially enjoyable throughout the day.

This Ya Shi Xiang Dancong is known for its elegant floral aroma, featuring distinctive notes of honeysuckle and sweet blossoms. As one of the signature aroma styles of Fenghuang Dancong oolong (also known as Phoenix Dancong), it is especially appreciated for its clear floral character and naturally honey-like sweetness.

The tea brews into a smooth and gentle cup with a refined, graceful finish. Light, aromatic, and easy to enjoy, it is an excellent everyday oolong for those who appreciate floral teas and clean, delicate flavors.

Mi Lan Xiang Dancong is one of the most highly regarded varieties of Phoenix ( Fenghuang )Dancong oolong, known for its naturally rich honey-orchid aroma. The medium-rolled, dark dry leaves brew into a golden amber liquor. The taste is smooth and full-bodied, with layered floral and fruity sweetness. Its honey-like, silky texture remains lingering and enjoyable even after multiple infusions, leaving a refreshing and lasting sweet aftertaste.
Ideal for those who prefer a smooth, sweet, and mellow cup of tea.

This jasmine tea is made with fresh Hengxian jasmine flowers from September 2025, scented three times with Guangxi Lingyun Baihao autumn tea. This specially selected autumn tea base is high in fragrance and low in bitterness, offering a natural aroma with no additives. The floral fragrance is pure, long-lasting, and the taste is refreshing. It's suitable for all seasons, whether hot or cold.

A classic Chinese pairing designed for moments of restoration. This blend harmonizes the delicate elegance of Hangbaiju Chrysanthemum with the honeyed depth of 2014 Aged Shou Mei White Tea. Beyond the flavor, it is a natural remedy for the digital age—crafted to soothe eyes tired from screen time and clear "inner heat" caused by stress or late nights. It’s a soul-soothing beverage designed to bring clarity and a sense of calm to a restless afternoon.

As one of China’s most iconic oolong teas, this Tie Guan Yin comes from high-mountain tea gardens at elevations of 800–1000 meters in its core growing region and is harvested in spring for its fresh and vibrant character.

Crafted with light roasting, the tea highlights elegant floral aromas, a clean natural sweetness, and a refreshing high-mountain finish. Compared to traditional heavily roasted Tie Guan Yin, this style feels brighter, fresher, and more floral-forward.

Compared with our everyday version, this tea offers a smoother texture, greater aromatic intensity, and a more refined drinking experience, making it especially suitable for those who enjoy expressive floral oolongs.

This Yunnan Ancient Tree Black Tea is made from leaves harvested from ancient tea trees in Jingmai Mountain, Yunnan. It is crafted using the traditional sun-dried black tea method (Shai Hong), where the leaves are naturally dried under sunlight instead of being dried with high heat. Unlike many heat-dried black teas, this process helps preserve a cleaner aroma and a more natural sweetness.

The mature tea trees and unique mountain environment contribute to this black tea’s smooth texture, gentle sweetness, and delicate aroma. Compared with bold, malty black teas, it offers a softer and more refined flavor profile with a clean finish.

A naturally crafted Yunnan black tea for those who enjoy subtle flavors, smooth texture.

This Qi Dan Da Hong Pao is a balanced and refined Wuyi rock oolong with elegant floral aromas, layered fragrance, and a smooth roasted character. Compared to heavier roasted rock teas, it offers a more harmonious and approachable profile while still retaining the gentle mineral character that defines Wuyi oolong.

Smooth, expressive, and comforting, this tea is especially suitable for those who enjoy roasted oolongs with both floral complexity and depth.

This tea is made from the Qi Dan cultivar, one of the original tea varieties associated with Da Hong Pao. Unlike the blended Da Hong Pao styles commonly found today, single-cultivar Da Hong Pao highlights the unique personality of one specific tea variety, offering a more distinctive and layered tasting experience.

Traditional Smoked Lapsang Souchong 
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 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 2025
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 20ml
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.

Introduction:
This Jasmine Black Tea is meticulously selected from the spring harvest. 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
Best Before Date: 24 months
Tea Variety: Yunnan Tea No. 10

Rich in honeysuckle-like floral aroma, this Ya Shi Xiang Dancong offers a smooth, full-bodied tea liquor with a naturally sweet and silky texture. Its refreshing finish and uplifting fragrance make it an especially enjoyable floral oolong for daily drinking.

Compared with traditionally heavy-roasted Dancong styles, this version presents a cleaner, fresher, and more aromatic profile while still maintaining satisfying body and depth.

Crafted from autumn-harvest tea leaves grown in Dingyao — one of the core tea-growing areas of Phoenix Mountain, Guangdong — this tea is ideal for drinkers who enjoy highly fragrant oolong teas with a smooth and approachable character. Suitable for both newcomers to Dancong and experienced oolong enthusiasts.

This roasted Tie Guan Yin offers a warm, smooth, and full-bodied expression, representing a more rounded and mellow style within traditional Tie Guan Yin teas.

The tea liquor is rich and silky on the palate, with pronounced roasted aromas accompanied by subtle nutty and toasty notes. Compared with fresh-style Tie Guan Yin, it has less brightness and briskness, but a noticeably deeper warmth and fuller body.

Through medium oxidation and slow charcoal roasting, the tea’s astringency is further softened, resulting in a rounder, more approachable cup with enhanced depth and structure.

Ideal for those who enjoy roasted, warming oolong teas with a smooth and comforting character.

This Da Hong Pao is a rich and full-bodied Wuyi rock oolong with deep roasted aromas, a smooth texture, and the distinctive mineral character that Wuyi teas are known for. Crafted with a heavier roast, it offers warm roasted notes, layered intensity, and a bold yet comforting finish.

Its strong character makes it especially suitable for those who enjoy darker roasted teas or regularly drink coffee.

This tea comes from the Ban Yan (“half-rock”) area of the Wuyi Mountains. Compared to teas grown in the core rocky region, Ban Yan teas are often smoother, more balanced, and easier to approach, while still retaining the signature roasted and mineral-rich character of Wuyi oolong.

Traditionally, this style of Da Hong Pao is created by blending different Wuyi rock tea cultivars to achieve greater balance, depth, and complexity.

Pinghe County in Fujian is not only the core growing region for Bai Ya Qi Lan but also famous for its Guanxi honey pomelos. Every April, the mountains are filled with blooming pomelo flowers. Tea makers pick the buds just before they open and scent them with Bai Ya Qi Lan, creating the region’s unique Pomelo Blossom Bai Ya Qi Lan. Since the pomelo blossom season lasts only about 20 days, production is very limited.

This Pomelo Blossom Oolong comes from that origin. Its aroma blends the orchid-like fragrance of Bai Ya Qi Lan with the delicate sweetness of pomelo flowers. The tea is fresh, smooth, and naturally sweet, offering both the richness of Oolong and the light, cooling sweetness of citrus blossoms. You’ll notice the gentle sweetness of pomelo flowers at the first sip, followed by the unfolding depth of Oolong. The texture is silky, the aftertaste lingers, and the finish carries a refreshing hint of pomelo blossom.

Origin：Daqin Mountain, Qiling Township, Pinghe County, Zhangzhou, Fujian, China
Tea Base / Number of Scenting Rounds：Bai Ya Qinlan Oolong tea / Second scenting
Tea Master：Cai Xiaohong
Processing Date：2025/4
Shelf Life：36 months

Brewing
Vessel: White porcelain gaiwan / Yixing clay teapot
Water: Purified, 100°C | 212°F
Steeping Time:
5g per 100ml · 1-3 steeps:10-15 sec , add 5-7 sec after · Up to 7 infusions

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