This tea strikes a lovely balance between sweetness and acidity. The osmanthus flowers give a fruity edge, without being overpowering. The variety used is Jin Gui, which translates as Golden Osmanthus, and gets its name from the colour of the flowers. It is also said to have the strongest fragrance among all the varieties. Osmanthus flowers are harvested late summer to early autumn. From there, the process is similar to that of jasmine scented teas, except that at the very end, dried osmanthus flowers are added back in with the tea leaves in order to enhance the visual appeal of the final product. In contrast to jasmine, osmanthus does not produce bitter notes when brewed, which is the main reason why it can be left in. When pouring, we recommend using a strainer to help catch any small flowers that may escape through the teapot spout or gaiwan. As with most green teas, this one is also an excellent choice for cold brewing.