Gui Hua (pronounced “gway hwah”) is the Chinese name for the fragrant osmanthus flower, which blossoms in the Phoenix Mountain area during tea season and is used in scenting this oolong.

Chaozhou Tea Culture
Chaozhou is the birthplace for the art of Gongfu Cha, the method used for brewing oolong tea throughout southeast China and Taiwan. Large amounts of leaf are skillfully brewed in a small teapot and the fragrant liquor sipped from tiny, thimble-sized cups.

Osmanthus Scenting
In the final stages of processing, the leaves are baked with fresh osmanthus blossoms “heat-infusing” the tea with the flower’s fragrant essential oils.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
185°F (85°C)	Best with Spring water	1	4	2

Oolong teas can be brewed in a variety of styles.

For daily drinking, a smaller amount of leaf with a longer steeping time gives a rewarding cup with little effort. This tea’s tightly rolled leaf requires fairly hot water (180 to 200 F) to bring out its full taste and unique aroma. Steeping 1 teaspoon of leaf per 8 ounces of water for 3 to 4 minutes will typically yield 2 to 3 satisfying infusions, although some oolongs will provide more.

Another common method would be to enjoy the tea “Chinese style." Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple of minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.

Of course, the most famous way to drink oolong tea is Gongfu style. (Gongfu is the Chinese term we derive “Kung Fu� from. It means to do something skillfully.) Though it takes many years to perfect the true Gongfu tea ceremony, a simplified version can be practiced at home.