Flower tea is a delightful Chinese tradition. Blooms like osmanthus, jasmine, rose, and orchid are artfully blended with tea leaves.
The secret lies in the balance: too many flowers overwhelm, too few fall flat. The perfect ratio is one part flowers to three parts tea leaves.
When osmanthus blooms, it's time for tea. A premium Osmanthus Black Tea requires a robust base like Lapsang Souchong, where the tea forms the "bones" and the flowers impart the "fragrance."
Brew 5g of black tea with 2g of osmanthus in boiling water. The cup offers an intense floral aroma with honeyed sweetness, while the bright, ruby liquor glows with golden hues. Its smooth, clear infusion leaves a lingering sweetness on the palate.
The rich depth of black tea, harmonized with the delicate freshness of osmanthus, makes this brew a perfect companion for crisp autumn and winter days.
