When Dianhong (Yunnan Red Tea) harvested in spring meets Osmanthus flowers from autumn, the chemistry arises slowly but lasts long, just like When Harry Met Sally. As the leaves are brewed with hot water, a surprising and subtle peachy fragrance is released. The special scent results from a unique production process – instead of adding dried flower buds to the tea only at the end, Osmanthus flowers join the raw tea already during the early oxidation and drying process. The elegant taste of Osmanthus flowers lasts very long and the red tea itself has a lingering and sweet aftertaste. Besides having a charming and mellow fragrance, Osmanthus also has a soothing effect and helps to nourish the lungs and warm the stomach.
Striking Osmanthus fragrance, slightly roasted
Peachy and deep red tea taste
Sweet and long-lasting aftertaste
suggested teaware: teapot/gaiwan
method: 5g tea in 200ml/95°C water (could be brewed for 3 times)
the 1st time: 30s
the 2nd time: 1min
the 3rd time: 90s
The tea is kneaded 3 times to make the taste of the tea richer. Blossoming flower buds are added to the tea even before the oxidation and drying process, allowing the tea to absorb fully their freshest fragrant.