Gui Hua with osmanthus

South Fujian tea from Anxi County. It is made from mature, large leaves, fermented only partially, along the very edge of the leaf, which allows preserving all the useful substances in the tea leaf. The processing is similar to the processing technology of the famous Tie Guanyin tea and includes fermentation, twisting, drying, drying, etc., as well as the stage of aromatization with osmanthus flower pollen. The taste of the finished infusion is revealed gradually, on the first notes it is spring, fresh, grassy, ​​quite dense, and on the throat you can feel osmanthus - a thin, peach, apricot, floral motif.