Osmanthus Oolong
A seasonal tea made from Ali Shan (Ali Mountain) Jin Xuan Oolong, and freshly harvested osmanthus flowers. The floweres are layered with the oolong tea during processing procedure to scent the tea slowly. Afterwards, flowers are removed to leave only tea behind. Noted that you will likely find small quanty to none of the residue flower in the actual tea.
A perfect blend between the slight creaminess and milkiness of the Jin Xuan oolong, with the warm, honey-like scent of osmanthus flower.
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The osmanthus flower (Osmanthus fragrans), also known as sweet olive, fragrant olive, or 桂花 (guì huā) in Chinese, is a small but highly aromatic flower native to East Asia. It is cherished for its delicate beauty, enchanting fragrance, and versatile applications in culinary arts, perfumery, and traditional medicine.
The flower blooms on evergreen shrubs or trees, often in late summer or autumn, and its blossoms vary in color from creamy white and pale yellow to orange. Osmanthus flowers have been culturally significant in China for centuries, symbolizing love, friendship, and prosperity. They are used to flavor teas, desserts, and wines, adding a hint of floral sweetness.
Aroma Profile of Osmanthus Flower
The aroma of osmanthus is intensely floral yet uniquely delicate. It is often described as:
- Fruity: The scent carries hints of ripe stone fruits like apricot, peach, or plum, creating a sweet and uplifting character.
- Honeyed: There is a soft, natural honey-like sweetness in its aroma, which contributes to its comforting and warm quality.
- Floral: The floral element is rich and bright but not overly overpowering, making it a refined addition to perfumes and teas.
- Green Notes: Subtle herbal or grassy undertones provide balance, keeping the fragrance from becoming cloying.
Basic Info
- Harvested in Alishan, crafted in Nantou, Taiwan
- Produced in 2024 Autumn
- Oolong: Jin Xuan (Ali Shan)
- Character: Milkiness, floralness, honeyed
Brewing Recommendation
Cups/Teapot:
Use 5- 6g Tea for 500 ml of Water | 100°C | Brew for 4-5 min, remove the tea leaves from the infusion after infusion to avoid bitterness.Kung Fu Tea Method
Use 6-7g Tea for 120 ml-150ml Water | 100 °C |
Infuse for 15-20s for the first brew, 20s for the second to fourth brew, add add additional 10-15s for every subsequent brew. Repeat infusion for 6-8 times.Volume
50g