2026 Spring Osmanthus-Scented Sichuan Black Tea (2026 Spring)
Zhuo Shuangjian
- Type
- Black Tea
- Origin
- Gao County, Yibin, Sichuan Province, China (tea base); Meitan County, Guizhou Province, China (osmanthus)
- Cultivar
- Lao Chuan Cha (Old Sichuan Tea)
- Elevation
- 800–1,000 m
- Steeping instructions
- Water: 90-95°C / 194-203°F - Gongfu: 1 g : 30 ml, 10s + 10s per infusion - Western: 1 g : 100 ml, 2 min + 1 min per infusion - Bowl: 1 g : 100–120 ml - Cold brew: 1 g : 150 ml, 4 hours or longer
- Description
- This seasonal tea brings together two fragrant traditions: Sichuan's Chuan Hong Gongfu black tea and the autumn osmanthus blossoms of neighboring Guizhou Province. The tea base comes from Gao County in Yibin, a traditional production area for Sichuan black tea. Harvested in late March 2026 from local Lao Chuan Cha tea trees growing at approximately 800–1,000 meters, the leaves were processed using traditional black tea-making methods. The osmanthus flowers were sourced from Meitan County in Guizhou and freshly collected on a clear autumn day. In early October, the flowers were combined with the finished tea leaves for approximately six to eight hours of scenting, followed by drying. This process was repeated twice to allow the tea to absorb the flowers' fragrance. The producer describes a rich, full-bodied black tea base with a clear golden liquor, complemented by the distinctive sweet, floral aroma of freshly scented osmanthus. Released shortly after scenting, this tea captures a seasonal experience that many tea enthusiasts in China look forward to each autumn.
Shipped in November 2026
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