Basic Knowledge of Oolong Tea

Compared with jasmine green tea, osmanthus oolong offers a warmer, softer character. In China, its sweet floral aroma is closely tied to autumn, making it a tea that brings back seasonal memories for many people. In this guide, you'll learn everything you need to know about Osmanthus oolong, from the flower itself to how the tea is scented and the best ways to brew it. What Is Osmanthus? Before talking about the tea, let's first get to know the flower behind it. Osmanthus ( Osmanthus fragrans ) is one of China's ten most famous traditional flowers. Native to southwestern China, it has been cultivated for more than 2,500 years, dating back to the pre-Qin period. Throughout Chinese history, osmanthus has been used in many ways. People have made wine with it, enjoyed it as an ornamental tree, and added its fragrant blossoms to food and tea. Over time, it also came to symbolize success, prosperity, harvest, and good fortune. Osmanthus usually blooms between September and October, making it one of the signature flowers of autumn in China. Its blooming season is fairly short, lasting around 20 days each year. A single tree may flower one to three times during the season, with each round of blossoms lasting about five to seven days. Although each flower is only about the size of a grain of rice, the fragrance is remarkably rich and can easily fill the surrounding air. 1. The Four Main Types of Osmanthus Based on flower color, blooming season, and growth habit, osmanthus is generally divided into four main varieties. (1) Jin Gui (Golden Osmanthus) Golden osmanthus produces golden yellow to deep yellow flowers. It is the most common variety and is widely considered the most fragrant, making it the preferred choice for scented teas. (2) Yin Gui (Silver Osmanthus) Silver osmanthus has creamy white or pale yellow blossoms. Its aroma is fresh, sweet, and elegant, offering a lighter floral character. (3) Dan Gui (Orange Osmanthus) Orange osmanthus features vibrant orange to reddish-orange flowers. It has the richest color among all varieties, with a full-bodied, naturally sweet fragrance. (4) Si Ji Gui (Four Seasons Osmanthus) This variety produces pale yellow or creamy white flowers with a gentler aroma. As its name suggests, it can bloom almost year-round, giving it a much longer flowering season than the other types. 2. Harvesting Osmanthus Among the four main varieties, Golden Osmanthus (Jingui) is generally considered the best choice for scented tea because of its fresh, rich floral aroma. Silver Osmanthus and Orange Osmanthus are also commonly used. Unlike many flowers that release their fragrance all at once, osmanthus blossoms gradually become more aromatic as they open. The tiny buds slowly bloom over several days, with their fragrance growing stronger along the way. Around the fourth or fifth day, when the pollen reaches maturity, the flowers are at their most fragrant. Because the blossoms are so small and delicate, they are usually harvested by gently shaking the branches with bamboo poles. Mats or nylon sheets are spread underneath the trees to catch the falling flowers. Timing is especially important. The flowers should be picked before they naturally fall, as freshly harvested blossoms produce a much higher-quality scented tea. Once the flowers begin dropping on their own, especially after dry weather, both their freshness and fragrance start to decline. Harvesting is also done in the morning rather than the afternoon. At that time, the blossoms contain more moisture, helping preserve their aroma during the scenting process. What Is Osmanthus Oolong Tea? Osmanthus oolong is not one of China's six traditional tea categories. Instead, it belongs to a separate group known as scented teas, where fresh flowers are used to naturally perfume tea leaves. To make osmanthus oolong, freshly picked osmanthus blossoms are layered together with oolong tea leaves in carefully controlled proportions. As the flowers slowly release their fragrance, the tea naturally absorbs the floral aroma through a traditional scenting process known as 窨制 (xùn zhì). The tea is then dried again to lock in the fragrance. The entire process usually takes around two days. The result is a tea that combines the sweet, unmistakable aroma of osmanthus with the smooth, full-bodied character of oolong tea. Rather than overpowering the tea, the floral scent complements its natural flavor, creating a balanced and elegant cup. Because the osmanthus blooming season is so short, osmanthus tea is usually scented 1-3 times, fewer than some jasmine teas. Even so, this is more than enough to create a rich, lasting fragrance. One reason is that Osmanthus flowers retain much of their aroma even after drying. Jasmine flowers, by comparison, lose most of their fragrance once they wilt. For this reason, dried osmanthus blossoms are often left in the finished tea. They continue to add fragrance while also making the dry leaves and brewed tea more visually appealing. Although oolong is the most popular base tea, osmanthus is also commonly scented with green tea, black tea, and white tea, each offering its own unique flavor profile. How to Brew Osmanthus Oolong Tea Brewing osmanthus oolong is much like brewing other oolong teas. You can use traditional tea ware, such as a gaiwan or Yixing teapot, or simply brew it in a mug or glass teapot for everyday enjoyment. 1. Gaiwan or Yixing Teapot (Best for Tasting) This method brings out the tea's layered aroma and lets you experience how the flavor evolves with each infusion. Water temperature: 203- 212°F (95-100°C) Tea-to-water ratio: 1:20 (5 g tea per 100 mL water) Steeping time: 1st–2nd infusion: 10–15 seconds Add 5–10 seconds for each later infusion Number of infusions: 6–7 2. Mug, Glass, or Glass Teapot (Grandpa Style) If you're looking for an easy everyday brewing method, this is a great option. Water temperature: 203- 212°F (95-100°C) Tea-to-water ratio: 1:100 (2 g tea per 200 mL water) Steeping time: 1–2 minutes Number of infusions: 2–3 When about one-third of the tea is left in the cup, simply top it up with more hot water.  It's simple, convenient, and perfect for daily drinking. 3. Cold Brew Osmanthus oolong also makes an excellent cold brew, offering a refreshing cup with a softer floral sweetness. Tea-to-water ratio: 1:100 (5 g tea per 500 mL water) Method 1: Place the tea leaves in a cold brew bottle or pitcher, add room-temperature water, and refrigerate for 6–12 hours. Method 2: Brew the tea hot using the gaiwan method, then pour it over ice or chill it in the refrigerator. Recommended Tea 1. Triple-Scented Osmanthus OolongThis Osmanthus oolong is scented three times using traditional methods and crafted with charcoal-roasted Tie Guan Yin as the tea base. The floral aroma and tea notes are beautifully balanced, creating a rich fragrance with a smooth, full-bodied taste. If you're looking for an osmanthus tea to enjoy every day, this is an excellent choice. If you're curious about what Osmanthus oolong tastes like, click the link below and give it a try>> 2. Osmanthus Black TeaIf you'd like to explore more teas scented with osmanthus, this Osmanthus Black Tea is well worth trying. As soon as you pour the hot water, the sweet fragrance of osmanthus fills the air. The infusion is smooth, mellow, and naturally sweet, making it a wonderful tea to enjoy during the autumn season. If you're curious about what Osmanthus Black Tea tastes like, click the link below and give it a try>>