Hand-scented with fresh pomelo (Chinese grapefruit) blossoms using the traditional cold-scenting method (chuantong leng yin). The work is done entirely by hand, with pure fresh flowers. Choose a White Peony or an aged Raw Pu-erh base.
The blossoms: The blossoms are fresh, mature pomelo flowers. Since 2020 they have been picked exclusively for the studio by an orchard in Zhejiang, which follows strict rules: no pesticides, picking only on sunny days, and only flowers that have just opened. Through testing, the studio found that just-opened flowers suit this traditional method best. Unopened buds don't release their fragrance, and fully opened flowers lose it and fall apart in transit. The flowers cost twice as much as typical pomelo blossoms, but the quality is far higher. The blossoms are shipped by cold-chain air freight.
The craft: Each batch takes about five days. During scenting, the petals are gently separated one by one by hand, and the stamens and stems are removed, which helps both the flavor and long-term storage. The finished tea is therefore leaves with a few dried petals, not whole flowers.
Base tea: 2018 wild, high-grade White Peony (Bai Mudan) from Fuding, Fujian. It is a spring harvest of the Fuding Da Bai Cha cultivar (Huacha No. 1), kept in sealed storage. The tea was scented in April 2022 and packed in 2024, and the label shows the packing date. Most Fuding white tea today is the higher-yielding, downier Huacha No. 2. Huacha No. 1 has slimmer buds and gives a finer, softer, longer-lasting liquor.
Tasting notes:
Dry leaf: fresh, clear pomelo blossom with a sticky-rice sweetness.
Liquor: soft, smooth and sweet, with noticeable downy (hao) aroma, high sweetness and a thick texture. The blossom fragrance blends gracefully into the tea, quiet and long. Expect a clear cooling sensation in the mouth, good salivation and a lasting sweet return. It sits comfortably in the stomach with a gentle warming effect, and the floral and tea flavors stay balanced and long.
Lid aroma: pomelo blossom with honey and downy notes.
Cup-bottom aroma: rich, pomelo blossom with honey.
Brewing: 5g of tea (with 3–5 dried petals) in a 150ml gaiwan with purified water, steeped for 3–5 seconds. At 85–90°C (185–194°F) the liquor is softer and sweeter. At about 95°C (203°F) the aroma is more lifted.
Packing: 100g = two 50g tins; 500g (1 jin) = ten 50g tins.
Base tea: 2022 spring raw (sheng) pu-erh from old trees in Lincang, Yunnan, scented with 2023 pomelo blossoms. The studio first tested the pairing by brewing dried petals from its pomelo black tea with this pu-erh. The match was excellent, so they put it into production. They chose a pu-erh with a year of age because it costs more but suits scenting better than brand-new tea.
Tasting notes:
Dry leaf: fresh, rich pomelo blossom and sweetness.
Liquor: oily and full, with pronounced old-tree character. The blossom is fresh and rich without overpowering, and it blends with the pu-erh into a sticky-rice aroma. Good sweet return and salivation, a cooling mouthfeel, a noticeable warming effect and a long finish.
Cup-bottom aroma: rich sticky rice, floral nectar, fruit and old-tree character.
Brewing: 5g of tea (about 5 dried petals) in a 150ml gaiwan with purified water at 95°C (203°F). Use quick infusions.
Packing: 100g tin; 500g (1 jin) = five 100g tins.
Storage: Keep at room temperature, sealed, in a cool, clean, dry place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
Hand-scented with fresh pomelo (Chinese grapefruit) blossoms using the traditional cold-scenting method (chuantong leng yin). The work is done entirely by hand, with pure fresh flowers. Choose a White Peony or an aged Raw Pu-erh base.
The blossoms: The blossoms are fresh, mature pomelo flowers. Since 2020 they have been picked exclusively for the studio by an orchard in Zhejiang, which follows strict rules: no pesticides, picking only on sunny days, and only flowers that have just opened. Through testing, the studio found that just-opened flowers suit this traditional method best. Unopened buds don't release their fragrance, and fully opened flowers lose it and fall apart in transit. The flowers cost twice as much as typical pomelo blossoms, but the quality is far higher. The blossoms are shipped by cold-chain air freight.
The craft: Each batch takes about five days. During scenting, the petals are gently separated one by one by hand, and the stamens and stems are removed, which helps both the flavor and long-term storage. The finished tea is therefore leaves with a few dried petals, not whole flowers.
Base tea: 2018 wild, high-grade White Peony (Bai Mudan) from Fuding, Fujian. It is a spring harvest of the Fuding Da Bai Cha cultivar (Huacha No. 1), kept in sealed storage. The tea was scented in April 2022 and packed in 2024, and the label shows the packing date. Most Fuding white tea today is the higher-yielding, downier Huacha No. 2. Huacha No. 1 has slimmer buds and gives a finer, softer, longer-lasting liquor.
Tasting notes:
Dry leaf: fresh, clear pomelo blossom with a sticky-rice sweetness.
Liquor: soft, smooth and sweet, with noticeable downy (hao) aroma, high sweetness and a thick texture. The blossom fragrance blends gracefully into the tea, quiet and long. Expect a clear cooling sensation in the mouth, good salivation and a lasting sweet return. It sits comfortably in the stomach with a gentle warming effect, and the floral and tea flavors stay balanced and long.
Lid aroma: pomelo blossom with honey and downy notes.
Cup-bottom aroma: rich, pomelo blossom with honey.
Brewing: 5g of tea (with 3–5 dried petals) in a 150ml gaiwan with purified water, steeped for 3–5 seconds. At 85–90°C (185–194°F) the liquor is softer and sweeter. At about 95°C (203°F) the aroma is more lifted.
Packing: 100g = two 50g tins; 500g (1 jin) = ten 50g tins.
Base tea: 2022 spring raw (sheng) pu-erh from old trees in Lincang, Yunnan, scented with 2023 pomelo blossoms. The studio first tested the pairing by brewing dried petals from its pomelo black tea with this pu-erh. The match was excellent, so they put it into production. They chose a pu-erh with a year of age because it costs more but suits scenting better than brand-new tea.
Tasting notes:
Dry leaf: fresh, rich pomelo blossom and sweetness.
Liquor: oily and full, with pronounced old-tree character. The blossom is fresh and rich without overpowering, and it blends with the pu-erh into a sticky-rice aroma. Good sweet return and salivation, a cooling mouthfeel, a noticeable warming effect and a long finish.
Cup-bottom aroma: rich sticky rice, floral nectar, fruit and old-tree character.
Brewing: 5g of tea (about 5 dried petals) in a 150ml gaiwan with purified water at 95°C (203°F). Use quick infusions.
Packing: 100g tin; 500g (1 jin) = five 100g tins.
Storage: Keep at room temperature, sealed, in a cool, clean, dry place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
