Osmanthus Red Tea 桂花红茶

Little Osmanthus fragrans Aurantiacus flowers (丹桂 dānguì), rich in an intense fruity aroma traditionally defined as "heavenly fragrance" (天香 tiānxiāng), bloom at each infusion, releasing their mesmerizing scent that fills the air at once. Even in a cold winter morning, or on a rainy autumn day, by infusing this tea one can still perceive the sweet scent of spring blossoms and the mild warmth of the golden sun rays.

Tea master Junjie Hou is both passionate farmer and young artist, whose paintings depict the natural wildlife and flowers that surround him. His art is translated into flavor with the manufacture of this Osmanthus tea, and the whole Hou family joins him in this skillful craft, often part of their delicious noodle recipes.

The osmanthus plants grow next to the tea trees, infusing their fragrance to the fresh tea leaves immediately as they bloom. The red tea used as base for the fragrant little flowers is derived from the innovative cultivar chuancha n.9. After 7 yin, stages of union and separation of tea leaves and fresh flowers, the tea is finally dried by oven, keeping memory of the intense osmanthus fragrance. The result is a pure liquor that shines with amber light, and all senses are pervaded with a subtle and refreshing aroma of ripe peaches, and subtle notes of honey, cream and apricot jam.

Origin: Mengdingshan, Ya'an, Sichuan Province
Altitude: 800-1100 m asl
Producer: Junjie Hou
Flush: Autumn 2023
Format: 40 gr. Signature Pack
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Brewing time: Begin with a 15-second brew. Increase with each successive brew as needed. 
Water temperature: 85° C
Number of brews: 6-7


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 3 minutes
Water temperature: 85° C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for about 7 hours. Filter the liquor and drink within 24 hours.