A bright, citrus-kissed loose leaf oolong scented with jasmine; juicy orange zest, silky florals, and a clean, refreshing finish.
The flavour
Sunny and fragrant from the first pour: gentle jasmine blooms over soft oolong honeyed notes, lifted by zesty citrus and a whisper of Ceylon depth. The liquor is light amber with a smooth, rounded body; as it cools, the orange notes sweeten and the jasmine lingers.
Why you’ll love it
• Fragrant & uplifting: jasmine aroma balanced with lively citrus.
• Smooth oolong body: silky texture, clean finish, never cloying.
• Anytime cup: refreshing hot, exceptionally good iced.
• Crowd-pleaser: floral enough for jasmine fans, balanced enough for everyday sipping.
Origin & craft
• Style: blended oolong-led tea with supportive black and green leaf for depth.
• Craft: carefully layered jasmine aromatics with bright citrus character; blended for balance and clarity in the cup.
Brewing guide
Western style
• 2–2.5g per 250ml
• 90°C water
• 2–3 minutes
• Infusions: 2–3 (slightly longer each round)
Gongfu (richer, shorter steeps)
• 5g per 120ml gaiwan/teapot
• 90°C
• 20–25s, then +5–10s each infusion (5–7 infusions)
Milk? Best enjoyed neat to preserve the floral and citrus notes. A touch of honey or sugar is fine if you like it sweeter.
Pair it with
Citrus tart, almond biscotti, fresh berries, panna cotta, or light seafood and jasmine rice. Stunning as a sparkling iced tea with a slice of orange.
Ingredients – Black tea, green tea, oolong, jasmine petals.
Caffeine – Medium.
Storage – Keep airtight, cool and dark.
FAQs
Does it taste perfumed?
No—this blend is balanced: gentle jasmine and citrus over a smooth oolong base, without harsh perfume.
Is it sweet?
Naturally lightly sweet from the oolong; no added sugar. Add honey if you prefer.
Hot or iced?
Both. For iced: 8g per 1L cold water, 8–10 hours in the fridge; strain and serve over ice with an orange slice.
What’s the base tea?
Primarily oolong, blended with selected black and green teas for extra body and lift.
How do I get more aroma?
Use 90°C water, keep steeps on the shorter side, and warm your cup/teapot first to capture the jasmine.
