Sourced from Jinxi Tea Estate at 800m elevation in Putian, Fujian, China, this sparkling tea is made from oolong harvested in October and perfumed with golden osmanthus blossoms.

The flowers are layered with leaves for 24 hours in traditional baskets, hand-scented twice, then cold-brewed for 24 hours. The result is a delicate tea with apricot notes and creamy undertones.

Pairs beautifully with roasted duck, seared scallops, grilled sea bass, apple crumble, or goat cheese with honey. Serve at 6-8°C in Champagne tulips.

0% alcohol, 14mg caffeine per 100ml. Shelf life of 2 years unopened; 5 days refrigerated after opening.