• Acala Tea Co
  • Acala Tea Co
  • Acala Tea Co
  • Acala Tea Co
  • Acala Tea Co
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Acala Tea Co.

"Apricot Crème Brûlée" Osmanthus Oolong

"Apricot Crème Brûlée" Osmanthus Oolong

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$6.00 USD
$6.00 USD
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Osmanthus, or "Fragrant tea olive," is a shrub native to Asia, but grows in other temperate climates around the world.  The plant symbolizes true love, faithfulness, fertility and peace. 

This shrub has extremely fragrant flowers which played a role in the origin of the name: Osmanthus translates to "fragrant" (osme) "flower" (anthos) in Greek.   Osmanthus flowers have a sensual fragrance and taste profile of apricot and light jasmine.  

In Chinese Medicine, osmanthus is known as an herb that can improve dry skin and detoxify the body.  It is often sipped to relieve hoarseness, boost lung health and reduce thick saliva in the throat. 

Our Taiwanese tea partners, who have been naturally scenting teas for three generations, scent this tea with flowers that grow on the osmanthus bushes surrounding their tea fields.  The osmanthus flowers are picked within the first and second day of the fall bloom and married with the spring's tea harvest.  The result is a milky, fruity oolong that tastes like an Apricot Crème Brûlée.  It's a tea that is not only delicious, but also evokes love, awakens beauty, and boosts health.

Tea Specifics

Premium Oolong Tea Naturally Scented With Osmanthus Flowers

Elevation: 350m

Status:  Organic Osmanthus

Cultivar(s):  Jin Xuan, TTES. No. 12

Oxidization: Low

Season: March 2020

Baking Level: Light Oven Roasting

Method: Hand picked

Terroir: Baguashan

Administrative Region: Nantou County, Taiwan

Oolong teas contain between 10-60mg of caffeine per 8oz cup.

Tasting Notes

Floral fragrance, silky smooth body, sweet, apricot, apple, creamy

Brewing Recommendations

Serving Size*: 3-5g per 150ml of purified water.

Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or high-fired, high profile thin clay teapot used specifically for your oolong teas.

Western Style Steeping: Boil water to 212F/100C and let water settle before pouring into a mug. Place 3g tea into steeping basket and dunk the basket into the hot water. Steep for 1-2 minutes to taste. Brew 1-2 additional times.*

Gong Fu Cha Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 40 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.

*Adjust the brew time, temperature and leaf volume to fit your taste: A lower temperature increases vegetal flavor; a shorter brewing time decreases astringency; and a lower volume of leaves reduces bitterness.

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