Chinese Black Tea · Osmanthus Jindanmu 500g

Osmanthus Jindanmu combines Fujian's high-aroma tea variety with fresh autumn osmanthus in one can. The raw material is Jindanmu one bud with two leaves, sourced from red soil tea gardens at 600–800 m altitude in Anxi. It contains 21.9% polyphenols, 4.1% amino acids, and a polyphenol-to-amino ratio of 5.3, establishing a fresh, mellow, sweet, moist, smooth, and non-astringent base flavor. Around the autumn equinox, when osmanthus blossoms are half-opened, the traditional 'three scenting and one topping' method is used: alternating layers of tea and golden osmanthus flowers, absorbing fragrance at low temperature for 72 hours, then re-dried below 45 °C to achieve moisture content ≤4.2%. GC-MS testing shows total linalool, γ-decalactone, and phenylethyl alcohol from osmanthus at 1.41 mg/g. The tea delivers an initial burst of osmanthus aroma, followed by mid-palate notes of ripe fruit and honey sweetness, finishing with a rose-like floral aftertone—distinctly layered. With 1.10% theaflavins and 9.8% thearubigins, the liquor is bright orange-red with a prominent golden ring. Caffeine content is 28 mg per 200 ml, offering mild stimulation. Water extractives reach 46%, allowing 6–7 infusions while still retaining osmanthus afternotes. Double-sealed in aluminum foil bag and tin can, the tea retains its aroma for up to 18 months under ambient, light-protected conditions. SGS tested for 500 pesticide residues—none detected. Fully traceable via SC certification. One cup of Osmanthus Jindanmu weaves autumn night osmanthus and high-mountain honeyed fruit sweetness on the tongue, delivering deep, soothing sweetness.