Osmanthus Flowers. Osmanthus Fragrans, or Sweet Olive, is an evergreen shrub with beautiful foliage and clusters of small, highly 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 in the 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) using a gaiwan with a capacity of about 150 ml, it is recommended to use 5 grams of flowers to make multiple infusions. Heat the water to a temperature of 90°C and for the first infusion, let it steep for 30 seconds. Keeping 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 blend of flavors and to enhance the health benefits, these osmanthus flowers can be infused together with tea, particularly with cooked Puer and red teas. Benefits. In Traditional Chinese Medicine, osmanthus flowers are used to warm the stomach, refresh the breath, relieve cough, and 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. Stomach strengthening 5. Anti-inflammatory and anti-sterility effects 6. Anti-aging effects 7. Increased skin brightness.
Osmanthus Flowers. Osmanthus Fragrans, or Sweet Olive, is an evergreen shrub with beautiful foliage and clusters of small, highly 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 in the 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) using a gaiwan with a capacity of about 150 ml, it is recommended to use 5 grams of flowers to make multiple infusions. Heat the water to a temperature of 90°C and for the first infusion, let it steep for 30 seconds. Keeping 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 blend of flavors and to enhance the health benefits, these osmanthus flowers can be infused together with tea, particularly with cooked Puer and red teas. Benefits. In Traditional Chinese Medicine, osmanthus flowers are used to warm the stomach, refresh the breath, relieve cough, and 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. Stomach strengthening 5. Anti-inflammatory and anti-sterility effects 6. Anti-aging effects 7. Increased skin brightness.
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