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Also known as: Yulan Magnolia, Jade Orchid, Lily Tree, Champaca (related family), White Magnolia, Bai Lan.
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Scientific name: Magnolia denudata (A deciduous tree native to central and eastern China, celebrated for its pure white, goblet-shaped blooms).
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What it’s known for: Its "Exquisite Fragrance." It offers a sophisticated scent profile—creamy and floral with bright, lemony top notes. In tea culture, it is prized for its velvety mouthfeel and its ability to provide a natural, honey-like sweetness.
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How to prepare: Steep 1–2 whole dried flowers in hot water (85°C–90°C) for 3–5 minutes. Because of its delicate nature, it is often enjoyed alongside high-grade white or green teas to enhance their floral complexity.
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How it’s used: A luxury ingredient in "Radiance" tea blends; traditionally used to scent high-end artisanal sugars; a favorite for "Goddess" facial steams and botanical baths; and a stunning, edible garnish for wedding cakes and gourmet patisserie.
