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秀 Siù. 2023 Winter 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.


Winter 2023

Cultivar. QingXinGan

SanXia Region. 700 m

Oxidation Level. Light

Roasting Degree. None

About this tea

Sweet OSweet Osmanthus Scented Taiwanese PiLuoChun Green Teasmanthus Scented Taiwanese PiLuoChun Green Tea

Infused with the delicate fragrance of osmanthus flowers, this Taiwanese PiLoChun Green Tea offers a twist that may astonish tea enthusiasts with its exceptional fermented-sugar-like essence.


Scenting is a post-processing technique in which blossoms are repeatedly mixed (and then removed) with the moist tea leaves several times before drying them together. It was first developed in the Song Empire China during the 12th century. During its inception, Scenting was created to mask any off-odors in teas that had inadvertently absorbed unwanted aromas. These teas would be sold under the name "Mixed Flavored Tea" (串味茶 or Chun-Wei-Cha).

In the ensuing centuries, the Scenting technique evolved and its process became standardized. By the Qing Dynasty in China (around 1851-1861), larger-scale tea scenting operations were already established in several southern Chinese townships.

It's understandable why some purist tea enthusiasts may not favor Scented Tea. Initially developed to mask undesirable qualities in tea, it's acknowledged that if a tea is well-crafted, its natural notes and flavors should be rich and abundant enough without the need for additional post-processing.


However, in the present day, with Scenting and other tea post-processing techniques like Roasting and Aging having evolved beyond mere adjustment into transformative processes, we believe it's worth revisiting the concept with some intriguing examples.

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