Huangshan, Anhui, China
This batch, the aroma and flavour are particularly intense.
On opening, the fragrance of sweet peaches and apricots permeated the senses, casting allusions of summer fruit orchards and frolics in frangipani beachscapes. More importantly, the taste is on par with the scent. Sipping the infusion is akin to enjoying an in-season stone fruit, the kind ripened just so that the red from the seed bleeds into the flesh and the sweet nectar gushes down your neck no matter how graceful your bite.
It is clear why osmanthus of this quality is enjoyed simply as a tisane. It is also clear why it is used to flavour everything from cakes, soups, beer, wine and cocktails, lending a glint to the eye of every knowing bartender.
Osmanthus' inviting aroma has also drawn the intrigue of Traditional Chinese Medicine users and practitioners world over. Traditionally believed by some to be beneficial to major organs such as lung, kidney and spleen*. For enquiring minds, osmanthus flowers are formed in small clusters, blooming from spring to autumn and are native to East Asia (China, Japan, Korea).
Taste: peach, apricot, jasmine, lychee, frangipani
Brewing:
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| 1tbs/2.5g | 90 |
0:30 |
2:30 |
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Alternate brew methods
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*Disclaimer: We have exercised due care in ensuring the accuracy of information, but none is guaranteed. The traditional uses and properties of herbs mentioned in our website is for educational use only. It is not intended to substitute as medical advice. If you have any health concerns, you should consult with your health care practitioner before self-administering herbs.
