Old Bush Ginger Flower Aroma

About the tea

OG-6 is a high-mountain Jiang Hua Xiang Dancong from Lizi Ping Village on Wudong Mountain. This is a delicate, elegant, and refreshing tea with a cool floral character, soft multidimensional flavour, and a long sweet finish. Its distinction lies not in the force of a single note but in the clarity of its transitions between flowers, honey, fruit, and light caramel.

Origin and production

The material was picked in early April 2026 at approximately 1,000–1,100 metres. The bushes are around 40–50 years old. Jiang Hua Xiang is a Dancong aroma type whose name refers specifically to the fragrance of ginger flowers, not the pungency of ginger root. This lot was roasted over natural wood charcoal. The warmth of the roast adds a gentle caramel accent while preserving the tea’s cool floral clarity and honeyed sweetness.

Place of origin

Lizi Ping lies in the high-mountain Wudong area of the Phoenix tea region in Chaozhou. The OG-6 garden is situated at approximately 1,000–1,100 metres. It shares this locality with OG-1, OG-2, OG-5, OG-8, and OG-15 in our collection, yet Jiang Hua Xiang follows its own aromatic theme. In OG-6, this appears as a cool floral and honeyed profile with a particularly light and lucid presence in the cup.

Taste and aroma

The fragrance is sweet and floral, with honeyed accents. Its cool character recalls fresh pale flowers without becoming sharply perfumed. The flavour is soft and multidimensional: flowers and honey form its foundation, while ripe fruit nuances gradually emerge alongside them.

The texture is delicate but not insubstantial. The tea unfolds calmly, retaining a sense of freshness even as the infusion gains body. Its finish is long and fruity. Toward the end of the session, light caramel appears and gradually turns into clean sweetness. Cool flowers, softness, and this persistent sweet return give OG-6 its unusual and readily recognizable character.

Brewing

Gongfu. Use 5–8 g per 100 ml in a porcelain gaiwan or small teapot, with water at 90–100 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend gradually. Shorter rounds emphasize the cool flowers, while longer infusions bring out honey, fruit, and caramel sweetness. The tea can sustain up to 10 infusions.

Simple steeping. Use 3 g per 250 ml at 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. Extend the second brew to approximately 4 minutes. Avoid oversteeping the first cup: moderate concentration better preserves the delicacy and cool clarity of the floral profile.

Session impression

OG-6 rewards attentive, unhurried brewing. It does not rely on excessive body or loud sweetness; instead, it gradually reveals cool flowers, honeyed softness, and a fruit-and-caramel finish. The most compelling aspect of the session is the integration and ease of these transitions. The tea remains elegant and refreshing across many infusions without losing its individual character.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Protect the leaf from moisture and ambient odours, particularly coffee, spices, incense, and perfume. Refrigeration is unnecessary. Close the package tightly after opening to preserve its delicate floral and honeyed fragrance.