ORIGIN AND TERROIR
Our Osmanthus Oolong begins its journey in the mist-covered mountains of Xianyou County, Fujian Province, China, where mineral-rich red soil and high elevations, around 800 metres above sea level, create ideal conditions for exceptional tea. Harvested in autumn, the Tie Guan Yin oolong is carefully harvested, and fresh osmanthus blossoms, gathered at dawn when their fragrance is at its peak, are layered over the tea in traditional bamboo baskets. Over 48 hours, the blossoms are replaced multiple times, allowing the tea to naturally absorb their golden aroma, creating a depth and complexity. Once perfectly scented, the tea is cold-brewed for 24 hours using English spring water to preserve its delicate aromatics and floral character. A gentle sparkle is added to create Saicho’s signature effervescent finish — a modern expression of an ancient Chinese tradition and a celebration of tea at its finest.
PERFECTLY PAIRED
Saicho Osmanthus’s delicate floral and stone fruit notes make it a wonderfully versatile pairing—its freshness lifts light seafood dishes like scallops, sashimi or ceviche, while its gentle sweetness complements fruit-based desserts such as apricot tart, poached pear or peach cobbler, especially when kept light and elegant. “A gentle effervescence carries the delicate floral perfume of osmanthus blossoms, unfolding into a tapestry of ripe apricots and peaches, crisp mountain cucumber, and mellow custard apple. Bright yet soft, with subtle floral sweetness and a clean finish — a sparkling tea that refreshes the palate without overwhelming it.” — Maria Boumpa, Restaurant Manager & Wine Director at Da Terra, and UK Sommelier of the Year 2025
