Magnolia-Petal Dancong Oolong Tea

Magnolia-Petal Dancong: Porcelain Dawn

When hot water unfurls the leaves, icy magnolia notes rise—like dew-kissed petals in a porcelain bowl. The first sip carries silver-ear fungus sweetness, finishing with the petrichor of moss on temple stones.

At daybreak, its clarity sharpens focus like ink spreading on rice paper. When screens tire eyes, the floral lift refreshes—as magnolias catch rain on a windowsill.

Hot ritual: First infusion (8s) whispers roasted barley tea with bergamot pith. Third steep (15s) flows like pear slices in locust honey—mineral notes echoing bamboo groves in mist. Fifth infusion (22s) lingers as aged white tea steaming magnolia buds—moonlight through blossoms.

Iced serenity: Steep leaves in spring water 5h chilled, or infuse with candied lemon 3h frozen. Both yield moonstone quartz liquor—blending loquat syrup with sandalwood sap, like catching magnolia petals on fresh snow.

Thoughtful Notes

Caffeine awareness: Gentle uplift—ideal morning companion

Flavor dialogues: Matcha shortbread | Honey-soy poached pears

Natural origin: Magnolia notes arise naturally from Phoenix Mountain’s high-altitude tea trees (Camellia sinensis) and precision baking. No flowers or flavorings added.

Nature’s poetry: Flavor layers vary with harvest time, water quality, and personal sensitivity.