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This tea is a fragrant blend of hand-picked black tea leaves and fresh osmanthus flowers, produced in Meitan, Guizhou Province, China. Grown at an elevation of around 910 meters, the tea is made from the Qianmei 601 cultivar, plucked as one bud and two leaves, then naturally scented with seasonal osmanthus blossoms.
The process begins with crafting the black tea base, followed by blending with freshly harvested osmanthus flowers. The mixture undergoes a series of scenting and drying stages: flower blending, aroma absorption, cooling, drying, and final rescenting to enhance the floral layers. The finished tea is then sifted to remove flower residues and undergoes a final low-temperature roast to seal the aroma.
Gui Hua Hong Cha combines the rich, mellow taste of black tea with the delicate sweetness of osmanthus. Its aroma is naturally floral and warming, and the liquor is bright amber with a soft, lingering finish.
This tea carries a poetic heritage from the Jiangnan region, where osmanthus petals once drifted into drying tea leaves by chance. Over time, this evolved into a deliberate craft—uniting warmth, elegance, and cultural memory in a single cup.
