Of course, you can simply mix dried osmanthus flowers with black tea and brew them together – it will still yield a pleasant cup.
However, a truly high-quality Osmanthus Black Tea is crafted through a specialized scenting process.
Here's how it's traditionally made:
Step 1: Preparation
Fresh, half-bloomed osmanthus flowers (at their peak fragrance) are selected, along with a base of fully processed, dried black tea (often Gongfu Black Tea).
Step 2: Scenting
The osmanthus flowers and tea leaves are layered in specific proportions. This mixture is left in a cool environment for several hours. During this time, the tea's porous structure actively absorbs and captures the volatile aromatic molecules released by the flowers.
Step 3: Aeration
Periodically, the mixture is turned and broken up in a process called "tong hua" (aeration). This prevents overheating within the pile, ensuring the fresh, vibrant aroma is preserved.
Step 4: Flower Separation
Once the tea leaves have fully absorbed the fragrance, the wilted osmanthus petals are mostly separated from the tea using sieves. The key here is to retain the scent, not the petals.
Step 5: Re-drying & Enhancing the Aroma
The scented tea undergoes slow, low-temperature baking. This step reduces moisture, sets the absorbed fragrance, and further develops the unique, harmonious flavor born from the union of tea and flower.
Step 6: Blending & Packaging
The dried tea is cooled, then blended to ensure a consistent aroma throughout the batch. Finally, it is sealed in airtight packaging to prevent the precious fragrance from dissipating.
The Essence:
This intricate process is far from a simple mix. It allows the tea to naturally and permanently absorb the flower's aroma under specific physical and chemical conditions. The result is a harmonious fusion where "the tea carries the flower's fragrance, and the flower enhances the tea's taste."