Osmanthus (Gui Hua)
























Chinese Name: Gui hua
Medical Name:
Latin Name: Osmanthus fragrans
Taste: Sweet

Quotes from Chinese historical sources:

THE BOOK OF TEA, MING DYNASTY, 1592AD: "The flowers of osmanthus, jasmine, rose, rose multiflora, orchid, lotus, tangerine, gardenia and winter sweet can all be used in tea. Pick the blossoms when they are just opening, so that the stamens retain all their aroma. Mix them with tea leaves, one part flowers to three of tea.

Taste of Tea: Osmanthus Tea has a bright and light yellow color with a pure and fresh and quietly elegant fragrance.

Chinese Tea Description: Osmanthus Tea remain green throughout the year. They are a mass of branches and leaves and blossom in autumn. When the flowers are in full bloom, they are like stars in the sky, and the fragrance makes one feel complete freedom of heart and ease of spirit as if he/she is in a wonderland. A poet named Song Zhi Wen from the Tang Dynasty quoted "sweet-scented osmanthus seeds fell on the Moon as its fragrance in the sky was wafted through the clouds". This product selects top quality raw materials. The shape of the flowers is complete, the color golden and the fragrance strong.

Tea Storage: Stores Osmanthus Tea in a cool and dry place where there is no direct sunlight.

Tea Brewing Guide: Use 2-3 Osmanthus Tea and brew with boiling water. Can also be brewed with other Flower Teas and Tea Leaves

Health Benefits of Tea: Efficacious for treating "Yin" deficiency, nourishing kidney, regulating endocrine, taking good caring of the liver and stomach, letting out toxin and nourishing one's looks.


Rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90℃ to 95℃ for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.