Huangshan, the home of Qimen Black Tea, is almost as famous for its scenting craft, specifically with jasmine-scented Huangshan Maofeng. It is no surprise that the Cheng Family would tap into this scenting tradition to give an even deeper more honeyed complexity to their reserve-level Qimen Black using golden osmanthus blossoms. The blossoms are spread through the black tea as it dries so that they fresh leaves can absorb all the natural aromatics of the osmanthus.

Di Shui Xiang is a uses early, downy, and delicate spring buds, normally reserved for the famous Maofeng style, but coaxes these buds into tight curls like Biluochun. The biluochun finishing adds creaminess and depth to the texture, bringing out intense dessert-like notes and the kind of complexity that can only come from one of China's most famous growing regions, Qimen and the misty mountains of Huangshan.