Following our various articles on teas Oolong, Mate, Kombucha or Rooibos, we wanted to talk to you today about the tea flower!
A delight for the eyes and the palate, tea flowers are true works of art that we love to taste!
Origin of the tea flower
The tea flower originates from China, and more specifically from the Fujian province, a mountainous province located in east-central China.
This still very sparsely populated province is ideal for the cultivation of DaBai and DaHao tea trees which produce the buds used to make tea flowers.
Tea flower production
Flower teas are handcrafted from white and green teas. The flowers are of superior quality, hand-picked, and harvested only twice a year. The flowers are natural and edible; the most common varieties include rose, amaranth, jasmine, and lily.
The process of manufacturing tea flowers is quite long and is broken down into 8 steps, with the aim of preserving the qualities of the flowers:
- The tea leaves are dried
- The flowers are sorted
- The flowers and leaves are assembled and steamed.
- They are cooled down
- They were steam-ironed
- The leaves and flowers are then separated.
- They are reassembled
- Then they are steamed again
How to prepare tea flower
The tea flower is as beautiful as it is delicious; brewing it is a real spectacle for the eyes when it opens and reveals its flower!
For infusing the tea flower:
• Heat the water to between 85 and 90 degrees
• Pour half of the hot water and place the flower
• Pour the other half of the water 2 to 3 minutes later
• Pour half of the hot water and place the flower
• Pour the other half of the water 2 to 3 minutes later
This tea is delicious with honey or with fruit for a sweet touch.
Preserving tea flowers
Flower tea is very fragile; it is important to handle it gently and keep it in an airtight bowl away from air, light, and moisture.
Don't wait any longer to succumb to the allure of tea flower; try it and you'll be hooked! ☺
You could also discover it in our box of the month Harmony
- Divine happiness tea flower from Asiatica
