Osmanthus tea (桂花茶) is a delicate and aromatic herbal infusion, enjoyed in Chinese culture for centuries. Known for its light floral fragrance and natural sweetness, this tea is often associated with detoxification, digestion, and relaxation.
Osmanthus flowers are commonly used in traditional Chinese medicine (TCM) and are believed to help clear heat from the body, improve digestion, and promote healthy skin. The addition of jujubes (Chinese red dates) not only enhances the tea’s natural sweetness but also adds a subtle earthy depth, making this a perfect post-festive detox—especially after indulgent mala hot pots and Lunar New Year feasts.
What makes this tea special is its multiple brews—the first steep is meant to "wash" the flowers, allowing the next infusion to be more refined and flavorful. The combination of dried osmanthus and jujubes results in a brew that is floral, slightly fruity, and naturally calming.
Unlike stronger teas like black or green tea, this infusion is caffeine-free, making it a great choice for winding down in the evening. The golden hue and soothing aroma make it not just a drink, but a sensory experience—one sip, and you’re instantly transported to a peaceful tea house in autumn, surrounded by the gentle scent of blooming osmanthus.
If you’ve never tried osmanthus tea, this is a great place to start. It’s incredibly easy to prepare, requiring only a few simple ingredients, yet the results are wonderfully comforting and nourishing.
Whether you enjoy it hot or chilled, this tea is a fantastic way to reset your body and mind after rich meals. Plus, its light floral fragrance pairs beautifully with pastries, dim sum, or even just quiet moments of reflection. If you need a break from heavy, spicy flavors, a cup of osmanthus tea is the perfect way to refresh and restore balance.
Ingredients:
(Serve 2)
Dried Osmanthus Flowers, 1 TBSP
Jujubes Deseeded, 5
Boiling Water, 500g
Equipment:
Teapot / Sauce Pot
Directions:
I am using my Hario ChaCha Kyusu Maru teapot.
If you do not have 1, you can do this in a sauce pot.
Bring 500g of water to a boil.
Remove from heat.
Add in the osmanthus flowers and jujubes.
Cover and steep for 5 mins.
Drain and reuse the osmanthus and jujubes in 500g of boiling water.
Cover and steep for 8 to 10 mins.
This is to "wash" the flowers.
If you are using a teapot, add osmanthus flowers and jujubes into the infusion basket.
Pour in 500g of boiling water.
Cover and infuse for 5 mins.
Pour out the 1st brew while reserving the osmanthus and jujubes in the infusion basket.
Add another 500g of boiling water.
Cover and steep for 8 to 10 mins.
Serve immediately.
Cheers!
Cheers!
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