Chrysanthemum Oolong

Flowers and blossoms have been used for centuries to scent tea, as well as combined into herbal blends. The tradition of scenting tea with flowers such as jasmine, lotus, pomelo blossoms and other types of flowers is a time-honored craft. Simple infusions of dried flowers were consumed frequently during the Song Dynasty (960-1279 CE) as a purifying palette cleanser before the tea ceremony and really came into vogue during the Ming Dynasty (1368-1644 CE) when many types of flower-scented teas were created. Chrysanthemums from Korea are prized as one of the most flavorful types of chrysanthemum that can be selected for tea. These blossoms are grown for us in Hadong region of Korea and have a classic taste with core bitter-sweetness and the complex aroma of wintergreen, pine, honey and spring blossoms.

Four Seasons Spring Oolong is a lightly oxidized, tightly rolled, ball shaped oolong tea sourced from our partners of twenty years in Taiwan's central highlands. This oolong is crafted from the Si Ji Chun 四季春, or literally “Four Seasons Spring,” cultivar. The tea has a golden-green, medium-bodied infusion with very floral, long-lasting aromatics evocative of fresh gardenia, freesia blossoms and tropical fruits.

When Korean chrysanthemums are combined with this oolong, the aroma and flavor experience is transformed into something really special and energetic. In Korean herbalist practice, chrysanthemum is regarded as cooling, purifying and a natural source of antioxidants. Chrysanthemum flowers produce various types of flavonoids, which results in anti-inflammatory effects. The simple blend of fresh, green oolong and Korean chrysanthemum creates a whole new bouquet of fragrance—heady and aromatic—nothing else is needed.