Osmanthus Flowers. Osmanthus Fragrans or Sweet Olive is an evergreen shrub with beautiful foliage and clusters of small, very fragrant flowers. In China, this tea is especially prized not only for its taste but also for the beauty of its leaves. Osmanthus flower infusion is a Chinese specialty, prized for its delicate aroma and delicious floral taste, with notes of honey and sweet summer apricots. Place of origin Guanxi, China. Brewing method We recommend using the glass teapot. For classic preparation according to the Western style, we recommend 5 grams of flowers (about 2 teaspoons) per 500 ml of water, with a temperature of 90 °C for infusion time 3-8 min depending on personal taste. If you want to brew using the Eastern method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml, we recommend using 5 grams of flowers to make multiple infusions. Heat the water to a temperature of 90 °C and an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50...). For an interesting combination of flavors, these Osmanthus flowers can be infused together with tea, especially Cooked Puer and Red teas.
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Osmanthus Flowers. Osmanthus Fragrans or Sweet Olive is an evergreen shrub with beautiful foliage and clusters of small, very fragrant flowers. In China, this tea is especially prized not only for its taste but also for the beauty of its leaves. Osmanthus flower infusion is a Chinese specialty, prized for its delicate aroma and delicious floral taste, with notes of honey and sweet summer apricots. Place of origin Guanxi, China. Brewing method We recommend using the glass teapot. For classic preparation according to the Western style, we recommend 5 grams of flowers (about 2 teaspoons) per 500 ml of water, with a temperature of 90 °C for infusion time 3-8 min depending on personal taste. If you want to brew using the Eastern method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml, we recommend using 5 grams of flowers to make multiple infusions. Heat the water to a temperature of 90 °C and an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30-40-50...). For an interesting combination of flavors, these Osmanthus flowers can be infused together with tea, especially Cooked Puer and Red teas.
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