The enchantment of osmanthus scented tea buds. A sprightly and spirited cup with a misty mouthfeel and sugary aromas. The floral quality is sweet, subtle, and in good taste. A must-have for Qimen collectors.

Produced April 3, 2022 by Wang Wen Feng and scented on September 21, 2022. It comes from Likou Town, Qimen County, Huangshan City, Anhui, China. It’s a bud only pick of the local Zhu Ye cultivars growing at approximately 2,400 feet. As is customary with the Qimen (Keemun) style, after rolling the tea is loaded into bamboo baskets, compressed, and covered with a wet cloth. It then oxidizes in this manner for 3-5 hours.

The tea received one round of scenting on September 21, 2022 using sweet osmanthus flowers. The flower buds are picked from a 300-year old tree just before they are about to blossom. The buds are then piled with the tea, which absorbs the flowers fragrance as they bloom. The tea and flowers are mixed every five hours and four times total. The spent blossoms are then removed and one more low roast is applied to the tea to preserve the aroma.

Qimen (“chee-mun”) is frequently spelled “keemun” in English and is pronounced phonetically when spelled like this. Both words refer to the same tea.

Ingredients: black tea, osmanthus flowers

Steeping Instructions

Steep 4 grams | 10-12 oz water | 212°F | 4 min.

Traditional Steeping: Use 6 grams of tea and steep with boiling water in a 150ml gaiwan.

• 10 second rinse
• 1^st steep – 20 seconds
• 2^nd steep – 20 seconds
• 3^rd steep – 40 seconds
• 4^th steep – 90 seconds
• 5th steep - 3 minutes

Number of Cups