This is a unique process Tie Guan Yin wherein just completed Jade Tie Guan Yin is sealed with Osmanthus flowers for 4 days. After 4 days the Tie Guan Yin and Osmanthus flowers are baked together at 60C for 14-16 hours. Several times during the baking process the door to the oven is opened to allow built up heat to escape. After the baking process is completed the osmanthus flower now brittle and brown (the last three pictures show the osmanthus and tea together just after the roasting process is completed) is entirely removed from the Tie Guan Yin by process of wind and sifting machine. Then the Tie Guan Yin completed and vacuum packed to maintain it's freshness and to keep the osmanthus fragrance imparted to it.
The dry leaf is not as tightly rolled as typical Tie Guan Yin which is done intentionally to allow the essence of the osmanthus to penetrate more effectively.
The aroma of the osmanthus when brewing the tea is subtle but noticeable and is a perfect complement to the natural aroma of a very lightly roasted Tie Guan Yin. The taste is very much that of a typical Tie Guan Yin but there is a nectar sweetness that is subtle and enjoyable which distinguishes this tea from a regular Tie Guan Yin.