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 particularly appreciated not only for its taste but also for the beauty of its leaves. The infusion of osmanthus flowers is a Chinese specialty, valued for its delicate aroma and delicious floral taste, with notes of honey and sweet summer apricots. Place of origin: Guanxi, China. Infusion method: we recommend using a glass teapot. For a classic preparation according to Western style, we suggest 5 grams of flowers (about 2 teaspoons) for 500 ml of water, at a temperature of 90°C for an infusion time of 3-8 minutes, depending on personal taste. If you want to prepare the infusion using the Eastern method (Gong Fu Cha) with a gaiwan of about 150 ml capacity, we recommend using 5 grams of flowers to make multiple infusions. Heat the water to 90°C and for a first infusion of 30 seconds. Maintaining the water at the same temperature, you can continue to use 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 and to enhance its health benefits, these osmanthus flowers can be infused together with tea, particularly cooked Puer and red teas. Benefits: In TCM (Traditional Chinese Medicine), osmanthus flowers are used to warm the stomach, refresh the breath, relieve cough, help with tired eyes and blurred vision. If infused with Puer shu tea, the following benefits can also be obtained: 1. Weight loss 2. Reduction of blood lipids 3. Reduction of blood pressure 4. Strengthening of the stomach 5. Anti-inflammatory and anti-sterility effects 6. Anti-aging effects 7. Increased skin brightness.
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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 particularly appreciated not only for its taste but also for the beauty of its leaves. The infusion of osmanthus flowers is a Chinese specialty, valued for its delicate aroma and delicious floral taste, with notes of honey and sweet summer apricots. Place of origin: Guanxi, China. Infusion method: we recommend using a glass teapot. For a classic preparation according to Western style, we suggest 5 grams of flowers (about 2 teaspoons) for 500 ml of water, at a temperature of 90°C for an infusion time of 3-8 minutes, depending on personal taste. If you want to prepare the infusion using the Eastern method (Gong Fu Cha) with a gaiwan of about 150 ml capacity, we recommend using 5 grams of flowers to make multiple infusions. Heat the water to 90°C and for a first infusion of 30 seconds. Maintaining the water at the same temperature, you can continue to use 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 and to enhance its health benefits, these osmanthus flowers can be infused together with tea, particularly cooked Puer and red teas. Benefits: In TCM (Traditional Chinese Medicine), osmanthus flowers are used to warm the stomach, refresh the breath, relieve cough, help with tired eyes and blurred vision. If infused with Puer shu tea, the following benefits can also be obtained: 1. Weight loss 2. Reduction of blood lipids 3. Reduction of blood pressure 4. Strengthening of the stomach 5. Anti-inflammatory and anti-sterility effects 6. Anti-aging effects 7. Increased skin brightness.
