50 Gram 游 Iû. SanXia Yuzu Flower Scented Black Tea
Notes & Flavors
Yuzu Flower, Cherry, Gold Kiwifruit, Chocolate Rum Sour
SanXia Region. 700 m
Oxidation Level. Almost Full
Roasting Degree. None
The delightful scent of Yuzu flowers imparts a sweet floral turn to this Taiwanese black tea, crafted from small-leaf varietals, offering a smooth character that may pleasantly surprise tea lovers.
Scenting is a post-processing technique in which blossoms are repeatedly mixed (and then removed) with the moist tea leaves several times before drying them together. It was first developed in the Song Empire China during the 12th century. During its inception, Scenting was created to mask any off-odors in teas that had inadvertently absorbed unwanted aromas. These teas would be sold under the name „Mixed Flavored Tea“ (串味茶 or Chun-Wei-Cha).
In the ensuing centuries, the Scenting technique evolved and its process became standardized. By the Qing Dynasty in China (around 1851-1861), larger-scale tea scenting operations were already established in several southern Chinese townships.
It’s understandable why some purist tea enthusiasts may not favor Scented Tea. Initially developed to mask undesirable qualities in tea, it’s acknowledged that if a tea is well-crafted, its natural notes and flavors should be rich and abundant enough without the need for additional post-processing.
However, in the present day, with Scenting and other tea post-processing techniques like Roasting and Aging having evolved beyond mere adjustment into transformative processes, we believe it’s worth revisiting the concept with some intriguing examples.
1. Place 4 g tea leaf in a pot with a capacity of 500 to 550 ml
2. Fill the pot with 90°C hot water and let the tea steep for 10 min.
3. Pour the tea out and enjoy it. The leaf can remain in the pot and need no filtered away. Add more 100°C hot water for more infusions
Tasting Yuzu Flower Scented Black Tea
1. Fill boiled water into a pot with a capacity of 120 to 150 ml. Seal the pot with a lid and wait 90 sec. then empty the pot.
2. Place 6 g tea leaf in the empty pot and wait 90 sec.
The remaining heat and moisture inside the pot would extract the hydrated aroma out of the tea leaf. Open the lid and smell the hydrated Steam Note.
3. Fill the pot with 95°C hot water and let the tea steep for 50 sec.
Pour the tea out and taste the Tea Flavor thus enjoying the Tea Note at the same time.
4. Smell and observe the Post-Brew Note that is lasting at the bottom of the cup and the steeped leaf. Repeatedly make another infusion by pouring 95-100°C water into the pot.
*Second to Fourth Infusion: 30～40 sec.
*Fith & After: 50 sec. and longer
Please use soft drinking water to brew the tea; the ideal calcium content should be lower than 30 mg/L