Golden Osmanthus (Huang Jin Gui) loose leaf oolong tea from The Jasmine Pearl Tea Co.

Golden Osmanthus

Oolong Tea

$6.00
Origin:
Fujian Province, China
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Golden Osmanthus (Huang Jin Gui) is a lightly oxidized Chinese oolong known for its soft florals and silky texture. Organically grown at lower elevations, this rolled oolong brews up a light golden liquor with a creamy body and gentle, lingering finish.

Its aroma is sweet and candy-like, with floral notes reminiscent of white rose and orange blossom. The flavor carries a delicate nuttiness—like toasted almond or sweet cornflakes—layered with hints of fig and buttery grain. A beautifully expressive tea, perfect for slow sipping and quiet appreciation.

Flavor Profile

Floral and creamy with notes of almond, orange blossom, fig, and sweet grain. Smooth and medium-bodied with a very soft finish.

Perfect for Multiple Infusions
Designed to reveal its layers over multiple infusions, Golden Osmanthus Oolong transforms with every steep, becoming creamier and more floral as it unfolds. Brew it traditionally in a teapot or explore its complexity with the Gong Fu method to savor its evolution fully.

Ingredients

Chinese Oolong Tea*.
* DENOTES ORGANIC INGREDIENTS

BREWING INSTRUCTIONS

Serving Size: 8 fl oz (237 ml)

BY THE CUP
  1. Heat water to 195°F (boiling).
  2. Scoop one level teaspoon of tea into an infuser and place it into your teacup.
  3. Pour 8 fl oz (237 ml) of hot water over tea leaves.
  4. Steep for 3-4 minutes.
  5. Remove infuser and enjoy. Can be steeped multiple times.
POTFUL
  1. Determine the capacity of your pot in cups (8 fl oz servings).
  2. Heat water to 195°F (boiling).
  3. Place infuser in pot.
  4. Add tea leaves to your infuser. Use a ratio of one level teaspoon of tea for each cup of water you intend to add.
  5. Pour hot (195°F) water over the tea leaves.
  6. Steep for 3 to 4 minutes.
  7. Remove infuser and enjoy.
GONG FU BREWING

1. Fill the pot 1/5 full of dry leaf.
2. Add 195°F water and allow to stand for 60 seconds before decanting and drinking.
3. For subsequent brews:

  • Second brew: Steep for 20 seconds.
  • Third brew: Steep for 45 seconds.
  • Fourth brew: Steep for 1 minute 20 seconds.
  • Fifth brew: Steep for 2 minutes 20 seconds, etc.

NOTE: As flavor particulates sink, decanting into a pouring pitcher and from there to cups works best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same.

ICED TEA

For a concentrated brew:

  1. Use the same leaf quantities as above but halve the water.
  2. Allow it to cool.
  3. Pour over ice and enjoy as it dilutes to proper strength.
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