Gui Hua ‘Gway hwah’ is the Chinese name for the fragrant osmanthus flower, which blossoms in the Phoenix Mountain area during the tea season and is used in scenting this oolong.
After plucking and withering, the tea is rolled sideways and pan-fired creating long, gently twisted style leaf.
In the final stages of processing, the leaves are baked with fresh osmanthus blossoms “heat-infusing” the tea with the flower’s fragrant essential oils.
Chaozhou Tea Culture
Chaozhou is the birthplace for the art of Gongfu Cha, the method used for brewing oolong tea throughout southeast China and Taiwan. Large amounts of leaf are skillfully brewed in a small teapot and the fragrant liquor sipped from tiny, thimble-sized cups.
Water Temperature: 180-190 F
Water Quality: Best with spring water or filtered water
Steep Time: 3-4 minutes
Quantity of Leaf (tsp/8oz): 1