Floral Souchong high-mountain black tea flavor notes

Floral Souchong

$44.00 USD
Regular price
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Floral Souchong is a black tea from a high-mountain garden planted with cherry trees. Several high-aroma cultivars are picked and made together, giving cherry blossom, lifted florals, and a warm lychee finish.
Box size

One packet, 8+ steeps — nearly a liter of tea to savor on your own or share.
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Ships from California in 1–3 business days
What's in the box

Pre-measured sessions · 5 g each, 4 or 6 per box. No scale needed—each one is the right amount for a single gaiwan session.
Tea Ticket · The brewing guide, room for your tasting notes, and a QR code to the full guide.
Terroir & Craft

Tea type Black Tea

Altitude 3,871 ft

Cultivar Multi-cultivar · Huang Guanyin, Huang Meigui, Chun Lan, Rui Xiang

Terroir Wuyi Mountain Range, Fujian · High-mountain garden planted with cherry trees


Processing One bud, one to two leaves · Fully oxidized
Brewing Guide

5 g · 120 ml · 194°F / 90°C · Ratio 1:24
Pours 1–3: 2–3 sec.
From pour 4: add 3–5 sec each round.

Each 5 g session is pre-measured and individually sealed in premium packaging, so every packet stays fresh until you open it.
Growing Standards
High in the Wuyi mountain range, our teas grow amid forests and abundant wildlife, far from the city. Every tea we offer is grown without synthetic pesticides, synthetic fertilizers, or herbicides.

Open

Cherry blossom, gentle sweetness

Cherry blossom and a gentle sweetness, clear from the first pour.

Palate

Smooth and full, lifted florals

Smooth and full, with lifted florals. The body turns dense by the second infusion.

Return

Lychee, warm, lingering finish

Lychee and a warm, lingering finish. The empty cup keeps its aroma, through ten infusions or more.

OUR TEA GARDEN

Our garden sits on the southern part of the Wuyi range. Mist, cool nights and wide day–night temperature swings shape a more aromatic leaf. 

No synthetic pesticides, no synthetic fertilizers, no herbicides — goats wander among the tea bushes. 

"I spend my days wandering between tea bushes and nibbling on grass. It’s a good life here. I think you’ll taste a little of it in your cup."

A little goat

Tea garden resident

HOW THIS TEA WAS MADE
Picked together

One bud and one to two leaves, from several high-aroma cultivars picked and made together.
Withered and rolled

Leaves are withered to soften, then rolled to release their juices.
Fully oxidized and dried

Full oxidation turns the leaf dark and draws out cherry blossom and lychee.
Pouring gongfu tea outdoors on a mossy log

Discover Your Tea Rhythm

How to taste

Every sip, and every session, moves through three moments.

Open

What arrives first.

The first aroma and impression. Clearest in infusions 1–2.

Palate

What develops.

Flavor, texture, and weight. Fullest in infusions 3–6.

Return

What stays.

What lingers after you swallow. Easiest to notice from infusion 6.

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