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. Osmanthus flower infusion is a Chinese specialty, appreciated for its delicate aroma and delightful floral taste, with notes of honey and sweet summer apricots. Place of origin: Guanxi, China. Brewing method. We recommend using a glass teapot. For a classic preparation in the Western style, we recommend 5 grams of flowers for 500 ml of water, at a temperature of 90 °C for an infusion time of 3-8 min depending on personal taste. If you want to prepare the infusion using the Eastern method (Gong Fu Cha), 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. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time.
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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. Osmanthus flower infusion is a Chinese specialty, appreciated for its delicate aroma and delightful floral taste, with notes of honey and sweet summer apricots. Place of origin: Guanxi, China. Brewing method. We recommend using a glass teapot. For a classic preparation in the Western style, we recommend 5 grams of flowers for 500 ml of water, at a temperature of 90 °C for an infusion time of 3-8 min depending on personal taste. If you want to prepare the infusion using the Eastern method (Gong Fu Cha), 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. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time.
