S-CN-008
Osmanthus Black
桂花红茶
Scented black, from Guangxi, China.
Scented and blended tea
Osmanthus Black is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: osmanthus, apricot, malt, honey. A scented black tea developed to capture the stone-fruit and apricot characteristics of autumn osmanthus upon a rich, malty black tea base. Served regularly in southern Chinese tea shops and bakeries alongside dim sum and sweet pastries.
Also known as Gui Hua Hong Cha and Sweet Osmanthus Black.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Guangxi, China
- Plant
- Camellia sinensis var. sinensis and Osmanthus fragrans
- Harvest
- Summer leaf, scented autumn
- Elevation
- low
- Oxidation
- 85 to 95%
- Roast
- very light
- Leaf
- twisted
- Price band
- affordable
- Availability
- fairly common
- Ageing
- a little
- Forgiving to brew
- 4 of 5
- L-theanine
- low
Made by: withering, then rolling, then full oxidation, then drying, then layering with fresh osmanthus, then final slow bake.
Caffeine
A cup of Osmanthus Black carries a typical estimate of 45 mg of caffeine, within a range of 35 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 3 g | 90 to 95 °C | 2 min, 3 min, 4 min |
| Gongfu, 100 ml | 5 g | 90 to 95 °C | 15 s, 20 s, 25 s, 35 s, 50 s, 70 s |
| Cold brew, 250 ml | 3 g | Fridge | 8 to 12 hours |
Up to 6 infusions. Scale for your own pot with the brew calculator.
Drinking it
- morning
- afternoon
- morning
- afternoon
- dessert_pairing
Pairs with pastry, scones_cakes and sweets. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
Tasting words explained
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More: all scented and blended tea teas, teas from Guangxi, China, or filter the whole drawer.