秀 siù. 2022 Autumn SanXia Sweet Osmanthus
Scented PiLoChun Green Tea
Notes & Flavors
Sweet Osmanthus Flower, Green Yuzu, Mung Bean, JiuNiang
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
SanXia Region. 700 m
Oxidation Level. Light
Roasting Degree. None
About this tea
Scented with the fresh blossoms of osmanthus flowers, the sweet twist of this Taiwanese PiLoChun Green Tea would surprise many enthusiasts with its exceptional fermented-sugary-like veil.
Scenting is a post processing technique by
which repeatedly mixes (then removes) blossoms with the moist tea leaf several times before drying them together. It was invented in Song Empire China in the 12th century. Back then, the Scenting technique was created to conceal the off-odors of misplaced teas that unfortunately had absorbed extra smells. Those teas would be sold under the name “Mixed Flavored Tea 串味茶 (Chun-Wei-Cha)”.
In the following centuries, the Scenting technique kept maturing and the procedure had been standardized. In Qing Dynasty China (around 1851-1861), larger-scale of tea scenting productions can already be spotted in a few southern China townships.
It’s understandable why some of the pure-tea enthusiasts wouldn’t prefer Scented Tea. Putting aside that the technique was to develop to cover a tea’s unpleasant quality at the beginning, we also agree that if a tea is properly crafted, its natural notes and flavors would already be rich and abundant enough without applying further tuning steps.
But nowadays, as Scenting and other tea post-processing techniques such as Roasting and Aging have developed to a state that's not used to adjust but to transform a tea, we feel it can be formally re-introduced with some interesting examples here.