Low Caffeine Osmanthus Black Tea

True 蜜香紅茶 can exist only under one strict pre-condition: a pesticide-free environment that invites the 小綠葉蟬 (Jacobiasca formosana) to sip from tender tea buds. As the leafhopper feeds, the leaves launch a self-defense chemistry that lowers sharp catechins while boosting theaflavins and thearubigins. During withering, rolling, and full oxidation, these transformed compounds deepen into golden-red liquor laced with natural honey and stone-fruit aromatics.

To this rare harvest, we add 桂花 (osmanthus) blossoms, hand-picked and hand-processed in Taiwan. Their golden petals, dried with care, release a sweet floral note that intertwines seamlessly with 蜜香紅茶’s wild-flower honey and lychee profile. The result is an elegant blend where nectar-like depth meets osmanthus brightness — a tea both grounding and uplifting.

Nestled on mist-brushed slopes of Zhushan Township, Nantou County (650-800 m), this micro-estate lies within a protected mountain forest where no synthetic sprays are permitted. Warm days encourage steady leaf growth, while cool, humid nights lock in aromatic precursors. The garden’s isolation, biodiversity, and commitment to ecological farming foster an ideal habitat for the leafhopper population that gives 蜜香紅茶 its signature bouquet.

We employ a gentle, solvent-free supercritical CO₂ process that removes roughly 75 % of caffeine, lowering it to 15–20 mg per cup. This method safeguards the tea’s delicate honey aromatics and silky body, offering worry-free enjoyment morning through night.

10 tea bags × 2.5 g

Brewing Recommendation
Water — 8 oz / 250 ml
Temperature — 195 °F / 90 °C
Time — 5–7 minutes

Tea Bag — Plant-based PLA corn fiber; biodegradable & compostable, free from dyes or micro-plastics.
Outer Box — Recycled Japanese paperboard that is both biodegradable and FSC-certified, reflecting our commitment to circular resource use and responsible forestry.

Enjoy a cup that captures the quiet harmony of Nantou’s living ecosystem—honeyed, fragrant, and profoundly soothing.