Origin: Guangxi, China

Altitude of the garden: 2000 m

Harvest time: May, 2026

Cultivar: Qingxin

The high mountain oolong that was used for this tea grows in a tea garden at an altitude of 2000 meters. The garden is organic and no pesticides are used.

The leaves were harvested at the end of May, and it was flavored with fresh magnolia flowers. The tea is mixed with the flowers and no artificial flavors are used.

Flavoring tea with magnolia blossom takes about two weeks. Unlike the jasmine flower, the magnolia flower can be mixed with tea for longer, and when the flower ferments, the taste becomes even better. Unlike magnolia, the jasmine flower is most fragrant at the time when the bud opens and then quickly loses its scent. Dried jasmine flowers do not smell.

The sweet scent of fresh magnolia blossom and this delicate tea are perfectly balanced and provide a very pleasant and relaxing experience.

Preparation – kettle

• 5 g of tea (1.5 teaspoons)
• 200 ml of water
• Temp. 95°C
• Irides 3: 2 min, 2.5 min, 3.5 min

Preparation – gaiwan

• 5-6 g of tea
• 110 ml of water
• Temp. 95°C
• Overflow 4: 35s, 40s, 60s, 100s

Cold brew:

• Quantity: 9–10 g of tea per 1000 ml of water
• Preparation: Place the tea leaves in water at room temperature, let them sit for 15 minutes and then refrigerate for 10 hours. Strain the drink and drink within 24-48 hours.

Serving tip: If desired, you can additionally decorate the finished tea with fresh mint leaves, slices of lemon, orange or other fruit of your choice.