What is Osmanthus Pouchong Tea? - Liao Chang Xing Tea

Osmanthus Pouchong tea is a type of scented tea and falls under the category of floral teas, sharing the same scenting method as jasmine tea. It is a reprocessed tea that leverages the tea leaves’ natural property of absorbing surrounding aromas to blend osmanthus blossoms with Pouchong tea.

The Origins of Osmanthus Pouchong Tea

Scented tea originally referred to jasmine tea, renowned for its traditional method of infusing tea leaves with jasmine aroma. As processing techniques advanced, other blossoms began to be widely utilized. In 1881, Wu Fulao from Fujian established the “Yuan Long Hao” tea factory in Taiwan, which marked the beginning of using Pouchong tea as a base infused with osmanthus.

The production method for Osmanthus Pouchong is identical to that of jasmine tea. It relies on a scenting process where alternating layers of Pouchong tea and fresh osmanthus blossoms are stacked together, allowing the tea leaves to absorb the floral fragrance under controlled temperature and humidity. Once the aroma is fully absorbed, the spent blossoms are replaced with a fresh batch. This process is repeated several times until the tea achieves a harmonious balance of Pouchong’s refreshing notes and the sweet, lingering fragrance of osmanthus.

Characteristics of Osmanthus Pouchong Tea

Whether brewed hot or cold, Osmanthus Pouchong offers a distinct and delightful flavor profile. When brewed hot, the osmanthus aroma is rich and robust, yielding a warm and smooth liquor. Cold brewing highlights its clean, sweet, and crisp character. As a standout variety of scented tea, Osmanthus Pouchong often delivers an even sweeter and more delightful flavor than jasmine tea, making it a must-try for floral tea lovers.