I used to look down on flavored teas. If tea is of high quality, why add anything else to it, I thought. Then, I reconsidered my prejudices, because it turned out that a well-crafted flavored tea could be a thing of beauty. Additional aromas highlight the complex flavor of Camellia sinesis leaves, revealing different nuances. […]
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I used to look down on flavored teas. If tea is of high quality, why add anything else to it, I thought. Then, I reconsidered my prejudices, because it turned out that a well-crafted flavored tea could be a thing of beauty. Additional aromas highlight the complex flavor of Camellia sinesis leaves, revealing different nuances. A hint of osmanthus, for instance, can make certain types of oolongs seem sweeter, while rose softens the smoky edges of black teas. It makes for a different but no less enjoyable experience than drinking a cup of unadorned grand cru blend.
Some of the most interesting combinations are of tea and flowers. Scent science explains why such pairings have become classics– tea leaves and blossoms like rose, osmanthus, gardenia or violet share a number of fragrant compounds in common. When blended, the complementary aromas create affinities that enrich the flavor of tea as well as its fragrance.

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