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Gui Hua (pronounced "gway hwah") is the Chinese name for the fragrant osmanthus flower, which blossoms in the Phoenix Mountain and Alishan area during tea season and is used in scenting this oolong. In the final stages of processing, the leaves are baked with fresh osmanthus blossoms, "heat-infusing" the tea with the flower's fragrant aroma.
From the high misty mountains in Taiwan comes a naturally rich and milky flavored tea. Just smell the tea leaves and you'll know what we're talking about! Surprisingly, no actual milk is used - the flavor is purely natural from climate conditions the tea tress grow in. All we did was infuse this tea with the unforgettable sweet fragrance of Osmanthus flowers for a delightful cup of tea.
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