Osmanthus Red Tea | Red Tea

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. Osmanthus brings a charming, mellow fragrance to the cup.