This is a unique process Tie Guan Yin and Osmanthus flower are put together when the leaves are still freshly picked, balled up in cloth and then vigorously rolled together. This process breaks and bruises the leaves of the tea and allows the aroma and Osmanthis oils to enter the structure of the tea leaves. It also results in more broken leaves than you would find in our Fancy Grade Tie Guan Yin.
Then 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 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.