Osmanthus flowers (Sweet olive) - 桂花 (Gui Hua)
Osmanthus Flower
桂花
Gui Hua·Fleurs d’Osmanthus (Olivier odorant)
Osmanthi Flos
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
温中散寒 化痰散瘀
Pinyin
Wen Zhong San Han · Hua Tan San Yu
Overview
The minute yellow-orange flowers of Osmanthus fragrans, the sweet olive, emblematic tree of the classical Chinese gardens and of autumn in Chinese poetry (the full moon of autumn is bound to the scent of Gui Hua).
The small flowers, borne in axillary clusters, are picked delicately in autumn when their scent reaches its greatest intensity — an extraordinary smell of peach, ripe apricot and orange blossom, which carries tens of metres around the tree.
Dried at very low temperature to preserve their volatile essential oils.
A plant at the meeting point of perfume, of fine cookery (Gui Hua wine, syrups, jellies) and of the orthodox pharmacopoeia.
Traditional uses
The reference aromatic herb for gently warming the median sphere and moving the stagnant Qi of Wood.
Traditionally used for constitutions of blocked Qi of Wood with a share of cold, particularly when the discomfort shows in the median sphere with mild tension.
Also much valued as a kitchen aromatic for its singular scent.
Preparation and traditional-use quantity
- Infusion for pleasure: 1 to 2 g (a pinch) in a cup, water at 85°C, 5 minutes — an intense fragrance, to be drunk slowly
- Companion to Pu Er: a classic pairing with dark Pu Er tea, to soften it and lend it scent
- Fine cooking: added to mooncakes (Yue Bing), jujube jellies, osmanthus syrup for desserts, and Gui Hua wine
- Storage: to be kept airtight and away from the light so the fragrance holds
Precautions
To be used in moderation in cases of settled heat. Otherwise a herb approachable for everyday pleasure.
