Jin Xuan

A Doi Mae Salong oolong scented the traditional way: gui hua cha. Osmanthus blossoms and leaf rest together under gentle heat until the tea takes on the bloom, then the blossoms are picked back out by hand. Scented, never blended; sweet without anything added to it.

The cup is bright and clear: peach and apricot over a smooth, low-oxidation oolong base, with a soft floral aftertaste that hangs around. This is the one we hand to people who say they don't drink tea.

• Origin: Doi Mae Salong, Chiang Rai, Thailand
• Scenting: Osmanthus blossom, traditional under-heat method
• Oxidation: Light, ball-rolled
• Brewing: 80 to 85°C. Gongfu: 5g per 100ml, short steeps, 5+ infusions. Western: 3g per 200ml, 2 to 3 minutes.