Osmanthus blossom has a comforting gentle sweet smell, it has been widely used in many Chinese dessert recipes. How will it present us when scented with tea? It was an unique exploration for me to discover. The aroma of osmanthus is vivid when smell the tea leaves. However, when brewed and sipped, the osmanthus fragrance subtly sits in the background, perfectly balanced and never overpowering the tea's natural aroma.
 
Brewing suggestions:
Gaiwan / Teapot (110ml)
Amount: 4g
Water temp: 95-100℃
First infusion: no rinse required, steeping 10 seconds for the first infusion.
Followed infusions: add around 5 seconds each, it can be steeped for 6-8 times.

Cup/Mug (150-200ml)
Amount：2g
Water Temp: 85℃
After pouring water in the cup, wait for 2 minutes and then enjoy the tea, it can be brewed 3 times.
 
Our Keemun black tea has a rich and full-bodied texture and flavour, it is also well-suited for making milk tea.