Chinese Name: Gui hua
Latin Name: Osmanthus fragrans
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
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.
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.