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Spring 2026
Cultivar. QingXinGan
SanXia Region. 700 m
Oxidation Level. Almost Full
Roasting Degree. None
Notes & Flavors
Yuzu Flower, Cherry, Gold Kiwifruit, Chocolate Rum Sour
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
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 Empire 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.
Spring 2026
Cultivar. QingXinGan
SanXia Region. 700 m
Oxidation Level. Almost Full
Roasting Degree. None
Notes & Flavors
Yuzu Flower, Cherry, Gold Kiwifruit, Chocolate Rum Sour
Deerland Grade / House Tea / smooth & tasty
This loose-, whole-leaf tea is properly crafted. Everyone can enjoy it daily.
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 Empire 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.