Origin Hunan, China.
A full bodied, tightly rolled, green oolong blended with fragrant osmanthus gway hwah" flowers. Like Jasmine, Osmanthus is very popular among the flower-blended teas of China.
Osmanthus Scenting
After plucking and withering, the tea is rolled and gently roasted. In the final stages of processing, the leaves are baked with fresh osmanthus blossoms "heat-infusing" the tea with the flower's fragrant essential oils.
Oolong Tea Culture
This is an ideal oolong for making in "Gongfu Cha" style, a brewing artform used for oolong tea throughout southeast China and Taiwan. Large amounts of leaf are skillfully brewed in a small teapot and the fragrant liquor sipped from tiny, thimble-sized cups.
Best Season
Harvested and processed in late Spring (April/May), Osmanthus Oolong maintains its sweet aroma and flavor for many months.
Flavor Profile
Osmanthus Oolong has a rich, bright citrus, sweet flavor and a fruity aroma with hints of gala apples and apricots.
The Tao of Tea
Like the Tao, the art of tea is universal. We began our work serving as a connecting thread for tea culture in 1997. Practicing this art on a daily basis in our teahouses in Portland, Oregon, we are a group of tea enthusiasts from different backgrounds and cultures. We travel, learn, take delight, and seek to offer pure leaf teas with great flavor, artistry and soul.
Suggested useBrewing Osmanthus
Brew one teaspoon of leaf in twelve ounces of pure spring or filtered water at 185ºF for four minutes.
Other ingredientsOolong tea leaves, osmanthus flowers.
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