Chinese Floral Tea Collection — 10 Tea, 10 Blessings, Best Fragrance

A premium floral green tea crafted through three rounds of traditional jasmine scenting, using fresh buds from Hengxian, Guangxi — China’s most famous jasmine region — and tender one-bud-two-leaf green tea. Producing 100 pounds of this tea requires about 200 pounds of fresh jasmine flowers. The result is a light, silky brew that captures the essence of jasmine — rich, fragrant, yet beautifully balanced.

A modern take on traditional dark tea — where bold meets floral.
This innovative tea combines the rich, earthy smoothness of aged Liu Bao with the uplifting fragrance of fresh jasmine blossoms from Hengxian, China’s jasmine capital. Using a triple scenting process, it captures the best of both worlds: the grounding comfort of fermented tea and the freshness of blooming jasmine.

This tea uses the traditional Chinese flower-scenting craft: over 200 pounds of fresh roses are layered with 100 pounds of rich Yunnan black tea in a three-round process over several days. The tea naturally absorbs the roses’ fragrance, creating a smooth, full-bodied taste with a soft floral finish — pure harmony of tea and flowers, no artificial flavoring.

A rare floral oolong made from aged Tieguanyin and fresh blossoms from century-old osmanthus trees. Using a triple scenting process perfected by tea master Chen Qizhi, this tea offers a deep, honeyed brew where the rich smoothness of aged oolong meets the lingering sweetness of golden osmanthus. Bold yet refined, it’s a beautiful fusion of tradition, time, and flower.

A fragrant oolong uses the traditional southern Fujian scenting method. The tea gently absorbs the blossoms’ citrusy sweetness, then the petals are removed, leaving only their pure aroma.
The result is a smooth, refreshing brew where the rich depth of oolong meets the bright floral lift of pomelo and the soft orchid notes of Qilan — a taste both elegant and full of southern charm.

Handpicked midsummer gardenias meet rich black tea in this elegant fusion. Through multiple scenting rounds, the pure gardenia aroma gently infuses the tea’s smooth warmth, achieving perfect balance — neither overpowering nor faint. The liquor is full-bodied and silky, with a lingering floral sweetness that captures the vibrant energy of summer.

Made with tender green tea leaves scented with daidai flowers, this tea captures the bright, citrusy aroma of spring. Gentle heat during scenting draws out the petals’ oils, letting their sweetness infuse the tea. The result: a perfect harmony of bright citrus fragrance and clean green tea. The golden-green liquor glows with the warmth of sunlight — vivid, elegant, and full of life.

Not only flowers, but fragrant leaves can scent tea. In Yunnan, locals scent black tea with leaves prized for their natural sticky rice aroma and cooling, detoxifying properties. The result is a soothing cup with a sweet, lingering fragrance. The warm amber-red liquor carries a soft, comforting scent, mellow and quietly uplifting.

Originating in Shexian, Anhui during the Ming Dynasty, Pearl Orchid Green Tea is crafted using traditional scenting. Fresh Pearl Orchid blossoms blend with premium pan-fired green tea, letting the leaves absorb the flower’s cool, elegant fragrance over 30+ hours. The bright yellow-green liquor offers a soft, lingering aroma and a gentle floral sweetness, bringing calm and clarity any time of day.

When autumn Osmanthus meets rich Yunnan black tea, it makes a warm, sweetly fragrant brew. Freshly picked flowers are scented with the tea on the same day, letting their aroma gently infuse the leaves. The smooth, silky liquor carries soft floral notes that complement the tea’s deep body, leaving a sweet, comforting finish.