Osmanthus Wild Mountain Black Tea – Untamed Wuyi Souchong | Natural Floral Depth

Some teas are grown. This one simply grows.

Osmanthus Wild Mountain Tea begins with tea trees that have been left to their own devices — growing freely across high-altitude mountain forests, untouched by pruning shears or chemical fertilizers. These are the trees that old-school tea farmers call "abandoned garden" trees: rougher, wilder, and far more interesting than their cultivated counterparts.

The leaves are larger and coarser, the strips less uniform — and that's exactly the point. This is what real wild tea looks like.

Paired with osmanthus blossoms harvested at peak golden autumn bloom and processed using traditional Wuyi Souchong methods, the result is a tea of rare depth and character. The osmanthus here doesn't perform — it simply exists alongside the wild mountain energy of the tea, adding a quiet, refined floral note that reveals itself slowly as you drink.

In the cup: a deep amber liquor, smooth and full on the palate, with a mineral richness that speaks to the mountain soil these trees call home. The osmanthus fragrance is present but never loud — elegant, restrained, and perfectly in balance. The finish is long and clean, with a natural sweetness that lingers.

This tea is built for multiple steepings. Each round opens up something new — a deeper earthiness, a brighter floral note, a longer finish. It rewards patience and attention.

For the tea drinker who has moved beyond the obvious and is looking for something with real soul — this is it.

Available in:
• 50g Trial Pack — Your introduction to wild tea
• 250g Gift Box — A gift for someone with serious taste
• 500g Gift Box — For when you've found your daily tea

✦ WILD-GROWN TEA TREES — Sourced from untended mountain forest trees; never pruned, never fertilized — pure nature in every leaf
✦ WUYI SOUCHONG HERITAGE — A classic Fujian black tea tradition, known for depth, body, and lasting character
✦ RESTRAINED OSMANTHUS FRAGRANCE — Soft, natural floral notes that complement the wild earthiness without overpowering it
✦ FULL-BODIED & MINERAL-RICH — Thicker, more substantial mouthfeel compared to cultivated teas; a tea with real backbone
✦ EXCEPTIONALLY BREW-HARDY — Multiple steepings reveal new layers; ideal for gongfu-style brewing sessions
✦ NATURAL LEAF APPEARANCE — Coarser strips and whole leaves; a sign of authentic, unprocessed wild tea
✦ THREE SIZES AVAILABLE — 50g Trial Pack, 250g Gift Box, 500g Gift Box

═══ BREWING GUIDE: OSMANTHUS WILD MOUNTAIN TEA ═══

① GAIWAN METHOD (Recommended — Teahouse Standard)
Vessel: 110ml white porcelain gaiwan
Leaf amount: 5–6g
Water temperature: 90–95°C (194–203°F) — Do NOT use boiling water.

Step-by-step:
• Warm the gaiwan, add dry leaves, gently swirl and inhale the dry aroma.
• Rinse steep: Pour water and drain immediately (5 seconds) — discard, do not drink.
• 2nd–4th steeps: 10–15 seconds each.
• 5th steep onward: Add 10–15 seconds per additional steep.

★ KEY TIP: Always drain completely after each steep — leaving tea in the gaiwan will cause the osmanthus fragrance to turn flat and may introduce unwanted sourness.
✕ Avoid Yixing clay teapots — the porous clay absorbs the delicate floral aroma.

② GLASS MUG / OFFICE BREW (Simple Everyday Method)
Vessel: 180–200ml glass
Leaf amount: 3g
Water temperature: 90°C (194°F)
• Steep for 3 minutes, then drink.
• For refills, extend steeping time gradually.
• Avoid continuous steeping without drinking — the tea will over-extract.

③ COLD BREW (Perfect for Summer)
4g dry leaves + 500ml pure water
Refrigerate for 2.5–3.5 hours.
Result: A clean, refreshing brew where the wild mountain character really shines.