As autumn arrives, the rich fragrance of osmanthus begins to waft through the streets on the breeze. We've blended this sweet-scented flower, which gently heralds the changing of seasons, with "Benifuki," a pan-fired tea known for its full-bodied floral aroma. The recipe we're introducing today is an infused tea that steeps this fragrant blend with pear. The sweet floral scent is followed by the refreshing umami of the tea and the flavor of pear. It offers a subtle sweetness, with an aftertaste as crisp as the wind on a clear autumn day.
Enjoying Autumn Flavors and Aromas with "Osmanthus Tea"
The tea blend, which includes dried osmanthus petals, evokes the deepening autumn both in fragrance and appearance. It's best to steep it slowly to fully enjoy the aroma.
Ingredients
Preparation Method
【1】Infuse for 4 hours
Place the tea leaves in a tea bag, then put it in a bottle with peeled and cut pear and water. Refrigerate for 4 hours to infuse.
【2】Pour into a glass
Remove the tea bag and pour the infusion into a glass filled with ice cubes.
While "Gui Hua Cha" is famous as an osmanthus tea, blending with green tea allows you to enjoy the floral aroma more refreshingly. "Benifuki," a hybrid of the fragrant Darjeeling and the deep, rich Assam varieties, has a subtle floral scent that complements the osmanthus while its moderate astringency balances the flavor. This recipe is featured in Vol.32 of the tea subscription "TOKYO TEA JOURNAL".
