Two highly distinctive, top-quality scented teas made with fresh wild ginger lily blossoms (Hedychium coronarium, also called white ginger lily or butterfly ginger). Both are made entirely by hand using the traditional cold-scenting method, and the finished tea contains dried petals.
About the flower: Ginger lily is not the flower of culinary ginger. It is a perennial in the ginger family, native to tropical Asia, with white flowers shaped like butterflies and a fresh, delightful fragrance. It blooms in summer and autumn, and it is the national flower of Cuba and Nicaragua. The flowers and young shoots are edible and were once a palace delicacy, which earned the plant the name "noble vegetable." Its flower language is "leave memories in summer." It also stands for simplicity and purity, and in Lingnan (southern Chinese) culture it expresses innocent affection.
The story: The studio began making ginger lily tea in 2019, when the tea maker's wife gave him a bouquet of ginger lilies as a Qixi (Chinese Valentine's Day) gift. Once the flowers opened and filled the room with fragrance, they tried scenting tea with them, and it worked on the first attempt. Summer is the rainy season, and in the tea maker's hometown rain is called "luo yu," so the black tea was named Luo Yu (Falling Rain). After a four-year pause, Luo Yu is back in production for 2026. New for 2026 is a ginger lily white tea, named Die Lian Hua (Butterfly Loves Flower) for the butterfly shape of the blossom.
Base tea: Zhengshan Xiaozhong (Lapsang Souchong) black tea. Earlier years used Jiuqu Hongmei; for 2026 the studio switched to Lapsang.
Tasting notes (July 2026):
Dry leaf: leaves and dried petals together, with a fragrant, fresh ginger lily scent.
Liquor: the ginger lily brings both a fresh floral fragrance and a light spiciness, like ginger, and the flower and tea blend closely. The liquor is clean, clear, fine-textured and full, with a cooling mouthfeel and a fragrant, sweet finish. The ginger note pairs with the crisp sweetness of the Lapsang for a long aftertaste.
Base tea: 2022 first-grade wild White Peony (Bai Mudan) from the studio's own storage. This is the first release.
Tasting notes (July 2026):
Dry leaf: fresh, lively ginger lily.
Liquor: fragrant florals woven with a gentle ginger spice. The liquor is clear and sweet, soft, fresh and mellow, with downy notes and a cooling mouthfeel. The cup-bottom aroma is rich. Overall it is fresh yet soft and sweet, and the ginger lily lasts through more than eight infusions.
Tip: the white tea captures the scent of the fresh flower more faithfully, while the black tea gives a deeper blend of flower and tea.
Brewing: 5g of tea (with dried petals) in a 150ml gaiwan with purified water. Steep for 3–10 seconds. Start at 95°C (203°F) for a softer, sweeter cup. After the 4th or 5th infusion, raise the water to 100°C (212°F) to draw out the floral and tea notes in the later steeps.
Please note: the petals are very thin. They are whole when finished but break easily during packing and shipping.
Packing: 100g tin; 500g (1 jin) = five 100g tins.
Storage: sealed, in a cool, dry, clean place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
Two highly distinctive, top-quality scented teas made with fresh wild ginger lily blossoms (Hedychium coronarium, also called white ginger lily or butterfly ginger). Both are made entirely by hand using the traditional cold-scenting method, and the finished tea contains dried petals.
About the flower: Ginger lily is not the flower of culinary ginger. It is a perennial in the ginger family, native to tropical Asia, with white flowers shaped like butterflies and a fresh, delightful fragrance. It blooms in summer and autumn, and it is the national flower of Cuba and Nicaragua. The flowers and young shoots are edible and were once a palace delicacy, which earned the plant the name "noble vegetable." Its flower language is "leave memories in summer." It also stands for simplicity and purity, and in Lingnan (southern Chinese) culture it expresses innocent affection.
The story: The studio began making ginger lily tea in 2019, when the tea maker's wife gave him a bouquet of ginger lilies as a Qixi (Chinese Valentine's Day) gift. Once the flowers opened and filled the room with fragrance, they tried scenting tea with them, and it worked on the first attempt. Summer is the rainy season, and in the tea maker's hometown rain is called "luo yu," so the black tea was named Luo Yu (Falling Rain). After a four-year pause, Luo Yu is back in production for 2026. New for 2026 is a ginger lily white tea, named Die Lian Hua (Butterfly Loves Flower) for the butterfly shape of the blossom.
Base tea: Zhengshan Xiaozhong (Lapsang Souchong) black tea. Earlier years used Jiuqu Hongmei; for 2026 the studio switched to Lapsang.
Tasting notes (July 2026):
Dry leaf: leaves and dried petals together, with a fragrant, fresh ginger lily scent.
Liquor: the ginger lily brings both a fresh floral fragrance and a light spiciness, like ginger, and the flower and tea blend closely. The liquor is clean, clear, fine-textured and full, with a cooling mouthfeel and a fragrant, sweet finish. The ginger note pairs with the crisp sweetness of the Lapsang for a long aftertaste.
Base tea: 2022 first-grade wild White Peony (Bai Mudan) from the studio's own storage. This is the first release.
Tasting notes (July 2026):
Dry leaf: fresh, lively ginger lily.
Liquor: fragrant florals woven with a gentle ginger spice. The liquor is clear and sweet, soft, fresh and mellow, with downy notes and a cooling mouthfeel. The cup-bottom aroma is rich. Overall it is fresh yet soft and sweet, and the ginger lily lasts through more than eight infusions.
Tip: the white tea captures the scent of the fresh flower more faithfully, while the black tea gives a deeper blend of flower and tea.
Brewing: 5g of tea (with dried petals) in a 150ml gaiwan with purified water. Steep for 3–10 seconds. Start at 95°C (203°F) for a softer, sweeter cup. After the 4th or 5th infusion, raise the water to 100°C (212°F) to draw out the floral and tea notes in the later steeps.
Please note: the petals are very thin. They are whole when finished but break easily during packing and shipping.
Packing: 100g tin; 500g (1 jin) = five 100g tins.
Storage: sealed, in a cool, dry, clean place.
Shipping: Each order is prepared for you after purchase and ships within 1–2 weeks.
