Osmanthus

The very first “tea” I fell in love with

If you have never tried osmanthus tea or gai fa in Cantonese. I encourage you to seek it out in its purest form, as a flower, not blended with green tea.  There is no other tea that compares in aroma and taste to osmanthus.  The picture on the left is actually from 2005, I found it when I was going through my pictures.  As you can see I choose not to use a tea ball or any strainer. I love letting the flowers expand and swim in the water naturally.  The flowers are edible anyways, so many times I rather let them be free then trap them in some mechanism.  I highly recommend the addition of a bit of honey, maple syrup or agave nectar into the tea to further bring out the floral notes.  The body is light and golden.  It’s aroma possessing strong apricot, peach and honey notes.  I also recommend cooking with it.  Chinese people use it in desserts ranging from gelatin to sticky rice balls to ehance flavours drastically.  This flower is definitely in my top 5 favourite floral teas. ♥

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