Osmanthus-Blossom Dancong Oolong Tea

Osmanthus-Blossom Dancong: Autumn’s Golden Whisper

When boiling water wakes the amber leaves, candied osmanthus blooms—like golden petals clinging to wet slate after rain. The first sip carries lotus-root sweetness, finishing with the sun-drenched depth of wildflower honey.

At dawn, its warmth lifts drowsiness like sunlight through bamboo blinds. When desserts cloy, the floral lift clears the palate—a mint-frosted ceramic bowl.

Hot steeping: First infusion (10s) reveals dried longan braided with kumquat zest. Third steep (15s) flows like crème brûlée drizzled with cliff honey—mineral depth rising like creek over volcanic rock. Fifth infusion (20s) lingers as osmanthus jam kissed with lychee wood smoke—autumn’s golden hour captured.

Iced serenity: Steep leaves with spring water 4h chilled, or infuse with orange slices 6h frozen. Both yield pale-gold liquor—blending iced longan with dewy bamboo groves, like catching moonlit osmanthus on your palm.

Thoughtful Notes

For caffeine sensitivity: Enjoy before 4PM as gentle uplift

Flavor conversations: Orange blossom biscotti | Honey-ricotta toast

Origin insight: The osmanthus character arises from Phoenix Mountain’s ancient tea trees (Camellia sinensis var. Phoenix) and traditional charcoal-roasting. No artificial flavorings used.