This is a traditional Chinese tea from the province of Guangxi, the still damp flowers of Osmanthus fragrans are combined with small-leaved green tea, a traditional method of production still unchanged. The scent of fresh Osmanthus is likened to Apricots or Peaches and produces a lovely sweetish character to the tea. In traditional Chinese medicine, it is claimed that Guìhuāchá improves the complexion and helps rid the body of excess nitric oxide, a compound linked to the formation of cancer, diabetes and renal disease. The fresh flowers vary from an attractive pale yellow to an orange yellow and are regularly used to make an Osmanthus jam as well as sweet cakes, dumplings and a cheeky liquor. Unlike Jasmine Tea the flowers are left in the blend adding to the flavour. I infused the leaves for two minutes at 80oC, this would be excellent after an Oriental meal.