Sweet Osmanthus Tea

$6.90

PROFILE: SWEET, FRESH JASMINE FRAGRANCE

ORIGIN: TEA AND FLOWERS - VAN CHAN DISTRICT, YEN BAI

BLENDED: OCTOBER 2017 

Excite your senses and seduce your taste buds with this tempting green tea blend.  Sweet Osmanthus Green Tea is wonderful drink with striking liquor and floral aroma.  Flavours are fruity peach and apricot plus a little background spice that perfectly complements the subtlety of the green tea.  Any Jasmine Tea fan will be delighted with Sweet Osmanthus as a fragrant alternative. 

The sweet Osmanthus flowers (osmanthus fragrans or hoa mc in Vietnamese) are a beautiful gold/ yellow in colour and abundantly aromatic. The matching of the delicate blossoms with wild grown green tea is perhaps the perfect embodiment of leaves and flowers working together.

Tea and flowers grow wild, free and naturally on the high mountain slopes of Van Chan in Yen Bai province.  The one bud two leaves green tea is traditionally made prior to blending with freshly picked osmanthus flower during a short season in the late summer each year. A kilo of flowers is used for each kilo of tea.

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PROFILE: SWEET, FRESH JASMINE FRAGRANCE

ORIGIN: TEA AND FLOWERS - VAN CHAN DISTRICT, YEN BAI

BLENDED: OCTOBER 2017 

Excite your senses and seduce your taste buds with this tempting green tea blend.  Sweet Osmanthus Green Tea is wonderful drink with striking liquor and floral aroma.  Flavours are fruity peach and apricot plus a little background spice that perfectly complements the subtlety of the green tea.  Any Jasmine Tea fan will be delighted with Sweet Osmanthus as a fragrant alternative. 

The sweet Osmanthus flowers (osmanthus fragrans or hoa mc in Vietnamese) are a beautiful gold/ yellow in colour and abundantly aromatic. The matching of the delicate blossoms with wild grown green tea is perhaps the perfect embodiment of leaves and flowers working together.

Tea and flowers grow wild, free and naturally on the high mountain slopes of Van Chan in Yen Bai province.  The one bud two leaves green tea is traditionally made prior to blending with freshly picked osmanthus flower during a short season in the late summer each year. A kilo of flowers is used for each kilo of tea.

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