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Flowering tea or blooming tea (Chinese: 香片, 工艺茶, or 开花茶) consists of a bundle of dried tea leaves wrapped around one or more dried flowers. [1] These are made by binding tea leaves and flowers together into a bulb, then setting them to dry. [1] When steeped, the bundle expands and unfurls in a process that emulates a blooming ...
During the night, jasmine flowers open, releasing their fragrance. This is when the tea scenting takes place. There are two main methods used to scent the tea with the jasmine. [3] In one method the tea and flowers are placed in alternating layers; [4] in the other, the tea is blended with jasmine flowers and stored overnight. [2]
Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia. First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song dynasty. [2]
The flowers bloom all throughout the year and are produced in clusters of 3 to 12 together at the ends of branches. [12] They are strongly scented, with a white corolla 2 to 3 cm (0.79 to 1.18 in) in diameter with 5 to 9 lobes. The flowers open at night (usually around 6 to 8 in the evening), and close in the morning, a span of 12 to 20 hours. [6]
Camellia taliensis (also known as Yunnan large leaf varietal tea, wild tea, Dali tea, Yunnan broad tea, Fried egg plant and others; 大理茶) is a small species of evergreen shrub whose leaves and leaf buds are used to produce tea. It is of the genus Camellia of flowering plants in the family Theaceae.
Rhododendron groenlandicum (bog Labrador tea, muskeg tea, swamp tea, or in northern Canada, Hudson's Bay tea; [2] formerly Ledum groenlandicum or Ledum latifolium) [3] is a flowering shrub with white flowers and evergreen leaves that is used to make a herbal tea.
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