Flowers of the tea plant (Camellia Sinensis) have been used for centuries in Southern Yunnan, the secret of their delicate aroma and sweet taste has only recently reached the West. Their aroma is not as potent as a jasmine,rose or osmanthus flower, but rather a more earthy,delicate and soothing flavor profile.

Collecting tea flowers is a painstaking process. A typical tea plant does not blossom much if it has been pruned regularly. As such, unpruned, old growth tea plants are needed to produce this cake. Made from old growth tea trees on Jing Mai Mountain in southern Yunnan.

Size: 4.5" diameter
Weight: 100 Grams
Cup Servings per Cake: 55

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F (82°C)	Filtered	1	6	4-5

Steep one teaspoon of compressed flowers in 8 oz of 170F to 180F water for 3 to 4 minutes. Provides multiple infusions.