{"id":5026,"date":"2025-04-23T14:24:17","date_gmt":"2025-04-23T20:24:17","guid":{"rendered":"https:\/\/www.kuchatea.com\/blog\/?p=5026"},"modified":"2025-04-23T14:24:18","modified_gmt":"2025-04-23T20:24:18","slug":"flower-teas","status":"publish","type":"post","link":"https:\/\/www.kuchatea.com\/blog\/flower-teas\/","title":{"rendered":"Blossom & Bloom: Floral Teas for Late Spring Awakening<\/em>"},"content":{"rendered":"\n

Blossom & Bloom: Floral Teas for Late Spring Awakening<\/h1>\n\n\n\n

The blossoms normally emerge first in early April\u2014often poking up through snow. Crocus. Snowdrops. Daffodills. Plum and crabapple trees, too, might show off their first flashes of color after the long winter.<\/p>\n\n\n\n

But by now, the first day of May, flowers brighten nearly all corners of our Front Range world. Trails that just weeks ago showcased little more than dead grass and brown dirt now can look kaleidoscopic. Blossoms of all kinds line the trials, dot the meadows, reach for the sun in forest glades. It\u2019s spectacular.<\/p>\n\n\n\n

Traditional tea plants, Camellia sinensis<\/em>, also flower\u2014small white or pale pink blossoms, with golden stamens and delicate aromas. But tea blossoms emerge in autumn, rather than spring. Rather than being a time for flowers, spring on tea plantations revolves around the first harvests of the season, which lead to \u201cfirst-flush\u201d teas, often the most prized of the year. <\/p>\n\n\n\n

Either way, blossoms are important for tea blending. China\u2019s many good <\/mark>jasmine teas<\/mark><\/a> <\/mark>hinge on farmers harvesting jasmine flowers when they unfurl in the evening and then incorporating them with tea leaves. Tea artisans add osmanthus and chrysanthemum blossoms, too, to Camellia sinensis<\/em>, to craft delicious and fragrant teas. Japan\u2019s famous cherry blossoms, called sakura? One famous style of Japanese tea adds them to a blend. Our popular Sakura Cherry Green Tea<\/mark><\/a> falls into the outstanding category.<\/p>\n\n\n\n

In addition to the Asian classics, many herbal blends lean into flower power. We carry loads of them.<\/p>\n\n\n\n

As we merge with flower season this year, let\u2019s mark it with blossom-forward teas. The smell will enchant. And the flavor will intoxicate\u2014without the booze!<\/p>\n\n\n\n

\n\n\n\n

Flower Teas: Osmanthus Oolong<\/mark><\/a><\/h2>\n\n\n
\n
\"\"
Glorious osmanthus blossoms\u2014grand broadcasters of intense perfume.<\/em><\/figcaption><\/figure><\/div>\n\n\n

Osmanthus flowers, those heady spectacles of aromatic power, are native to Asia, where people for centuries have revered them. Given their grandeur, it\u2019s no surprised they\u2019ve found purchase in warm climates around the world, from California to Africa and far beyond. <\/p>\n\n\n\n

They figure into a famous Chinese tea, which always rests on a foundation of complex oolong. Somehow the combination of osmanthus and oolong just sings. Like peanut butter and jelly, or apple pie and vanilla ice cream, the combination leaps beyond the sum of its parts, into a thing of glory. <\/p>\n\n\n\n

To make our Osmanthus Oolong, farmers harvest lightly oxidized oolong tea and then blend it with fresh osmanthus flowers. The result\u2014a taste sensation. According to Traditional Chinese Medicine, osmanthus delivers myriad health benefits, including appetite suppression, phlegm erasure and breath freshener.<\/p>\n\n\n\n

\n\n\n\n

Flower Teas: Spring in Paris Black Tea<\/mark><\/a><\/h2>\n\n\n
\n
\"\"
Springtime in Paris tea is like savoring sips of the flower season while strolling the Champs-\u00c9lys\u00e9es.<\/figcaption><\/figure><\/div>\n\n\n

We\u2019re tossing in a curve ball here. This tea doesn\u2019t contain any flowers. But spring? Oh yes, the flower season distilled. The key\u2014freeze-dried strawberries. We think few flavors represent spring better than strawberries. True, at least in Colorado they\u2019re not quite ready for harvest. But they fruit much earlier in California, and we see them in our markets. As tasty as small, local strawberries during our short season? Not nearly. But we\u2019ll take California\u2019s commercial, organic spring strawberries any time, and consider transforming them into a strawberry-rich dessert. <\/p>\n\n\n\n

Another nod to spring in this blend is pink peppercorns, known as \u201cbaie rose\u201d in France due to their pink\u2014rosy\u2014appearance. With black tea giving this tea a sturdy backbone, we think it\u2019s a perfect elixir for May\u2019s many seasonal splendors.<\/p>\n\n\n\n

\n\n\n\n

Flower Teas: Bi Tan Piao Xue Jasmine Green Tea<\/mark><\/a><\/h2>\n\n\n
\n
\"\"
Bi Tan Piao Xue\u2014our finest jasmine tea.<\/em><\/figcaption><\/figure><\/div>\n\n\n

Most people, tea fans or not, are familiar with jasmine tea. It\u2019s served at nearly every Chinese restaurant in the country. It come iced, too. It\u2019s common\u2014and good. But just as with so many things, from wine to jam, there\u2019s the really, really good stuff, there\u2019s the dreck, and there\u2019s everything in between.<\/p>\n\n\n\n

We\u2019ll venture that a fair bit of the jasmine tea you\u2019ve tasted, sorry to say, has fallen into dreck territory. And perhaps you\u2019ve lucked into some pretty good jasmine tea along the way.<\/p>\n\n\n\n

Bi Tan Piao Xue? Oh, this is the ambrosial stuff. It means \u201csnow flakes falling upon a jade pond,\u201d which describes both its appearance\u2014tiny, silver-lined tea buds mixed with tender jasmine blossoms\u2014and the transportive experience of drinking this truly special elixir. The green tea comes from Mountain Meng, one of the most ancient tea mountains in China. The jasmine flowers grow there, too. Tea artisans blend leaves and blossoms for at least a week, at night. The final tea shines. It\u2019s our highest quality jasmine green tea.<\/p>\n\n\n\n

Looking to celebrate flowers this May? Here\u2019s a special way to do it! Perfect, too, for Mother\u2019s Day!<\/p>\n","protected":false},"excerpt":{"rendered":"

Blossom & Bloom: Floral Teas for Late Spring Awakening The blossoms normally emerge first in early April\u2014often poking up through…<\/p>\n","protected":false},"author":2,"featured_media":5030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[356],"tags":[],"class_list":["post-5026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seasonal-tea"],"yoast_head":"\nFlower Teas: Many Blends Add Flowers for Flavor, Color, Aroma<\/title>\n<meta name=\"description\" content=\"Black teas. White, green, oolong and puerh teas. And then\u2014flower teas. 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