fragrant flower used in tea
Chinese osmanthus black tea
A variety of flowers are used to flavour teas. Although flowers are used to scent teas directly, most flower-scented teas on the market use perfumes and aromas to augment or replace the use of flowers. The most popular of these teas include the flowers of the following:
Jasmine : Spread with jasmine flowers while oxidizing, and occasionally some are left in the tea as a decoration. Jasmine is most commonly used to flavour green teas to produce jasmine tea, although sometimes it is used to flavour light oolong teas such as baozhong tea
Osmanthus: In China, osmanthus tea is produced by combining dried sweet osmanthus (Osmanthus fragrans) flowers with black or green tea leaves in much the same manner the more familiar jasmine tea combines jasmine flowers with tea leaves. The flowers are spread while oxidizing, and occasionally some are left in the tea as a decoration. This flower gives the tea a mild peach flavour. It is the second most popular scented tea (after jasmine) in China.
Vietnamese lotus green tea
Rose : Spread with rose flowers while oxidizing, occasionally some are left in the tea as a decoration. In China, roses are usually used to scent black tea and the resulting tea is called rose congou.
Chrysanthemum: The flowers are often brewed alone as a chrysanthemum tisane, but it is also commonly mixed with pu-erh tea to make chrysanthemum pu-erh.
Lotus: Vietnamese lotus tea is made by stuffing green tea leaves into the blossom of Nelumbo nucifera and allowing the scent to be absorbed overnight. Another common technique for making this tea is by jarring or baking the tea leaves with the fragrant stamens of the flower multiple times