In a spirit of "terroirs de Chine", I propose a new interpretation of the traditional Chinese green tea with osmanthus flowers named in Chinese Gui Hua Cha. I have integrated a generous proportion of flowers to have this fruity facet between peach and apricot characteristic of Osmanthus fragrans, and I have selected a batch of Green Tea from Mount Jing from a spring harvest bringing freshness and a sensation of mellowness reminiscent of the flesh of fresh fruit. Be careful with the temperature of the water for its preparation to keep this softness: not more than 80°C.
As good hot as cold!
80°C
4 min
all day
