Osmanthus Red Plum Red Tea

We would like to introduce a unique and fragrant tea that combines Red Plum Red Tea with the floral sweetness of osmanthus blossoms - Osmanthus Red Plum Red Tea.  This blend brings together its subtle sweetness, fruity and floral notes, and smooth texture. Combined with osmanthus, it creates an aromatic, honeyed fragrance, enhancing the tea's naturally sweet, refreshing flavor. This blend offers not only a pleasant taste but also a warming effect, appreciated in Traditional Chinese Medicine for soothing the body and mind.

This blend is made by our Shi Feng Long Jing farmer with the fresh osmanthus flowers harvested from trees in front of the tea farmer's home. Due to the limit quantity of flowers, we have very small quantity of this tea available. 

About the Red Plum tea: Jiu Qu Hong Mei means Nine Bend Red Plum, is a relatively unknown red (or black) tea produced by using from the leaves of Long Jing cultivars in areas around Hangzhou. The dry leaves are tightly twisted into thin, brittle curls, matte black, with a hint of the distinctive citric smell of the plum, and the tea soup is a loverly red, that is why the tea is named as Red Plum. 

About Osmanthus: Autumn is the season for osmanthus blossoms in east Asia. Visually, osmanthus flowers are unobtrusive — the blossoms are small, their colors not particularly striking. They hide among the leaves, making them hard to spot, yet it possesses an irreplaceable uniqueness in its scent. As the autumn breeze blows, waves of subtle, intoxicating sweetness drift in and out of reach. Even if one searches all around, it’s possible to find nothing. Still, one doesn’t give up, because the sense of smell is so certain — that’s the fragrance of osmanthus, faint yet enduring, a scent no other can replace.  In Chinese cuisine, the osmanthus flowers are blended with green or black teas. They are also used to produce osmanthus-scented jam, osmanthus cakes, dumplings, soups and osmanthus liquor. In traditional Chinese medicine, osmanthus is valued for its warmingn and aromatic qualities. It is commonly used to help alleviate respiratory issues, such as coughs and congestion, due to its ability to dispel phlegm and soothe the throat.  Its calming scent is also used for reducing stress and promoting relaxation. 

Brewing Tips:

Leaf to water ratio: 2g per 100ml.

Water Temperature: Use water at around 90°C (175-185°F) to preserve the delicate sweet flavors.

Steeping Time: about 1-2 minutes is ideal to enjoy the layered flavors.

Multiple Infusions: the tea can be steeped multiple times, with each infusion revealing different nuances in flavor. 

Tips: people in the origin like to brew this tea in an open glass or porcelain mug with longer brewing time, bring out different impression of the tea. Recommended Water: Try to use natural mineral water.