Floral tea
Scented tea is a scented tea made using a scenting technique. The technique involves layering tea leaves with fresh flowers (such as jasmine and osmanthus). The tea's aroma-absorbing properties allow the tea to absorb the fragrance of the flowers, creating a rich, floral aroma. This technique, which dates back to the Ming Dynasty, involves layering flowers and tea leaves multiple times to create a more persistent and complex aroma.
Tea used | Light-fragrant oolong tea, small-leaf black tea
Used flower species｜Pomelo flower, Jasmine, Rose, Osmanthus
Pomelo Flower
Pesticide-free pomelo, grown using natural farming methods, blooms from March to April each year. Fresh pomelo blossoms are harvested and scented using scenting techniques to infuse their fragrance into oolong tea or black tea, resulting in a lingering, floral aroma that is captivating.
Jasmine Blossom
Spread the tea leaves flat, then pick jasmine buds that are about to bloom. When the fragrance is at its strongest at night, place them on the tea leaves until the tea leaves are no longer visible. Cover the top with tea leaves to prevent the aroma from dissipating. After leaving it for 7-8 hours, stir it, and after another 5 hours, dry it and package it.
Rose Blossom
Due to climate factors, edible roses are extremely rare in Taiwan. This infusion uses the highest-grade, pesticide-free, edible-grade fresh Taiwanese roses scented with small-leaf black tea. Roses can also help alleviate depression, leaving an elegant, fragrant aroma that lingers on the palate.
Osmanthus Flower
Osmanthus has a rich, elegant, and long-lasting fragrance. Whether used to make green tea, black tea, or oolong tea, it can achieve a better fumigation effect. It is a fragrant flower plant suitable for many types of tea.
