Story of Scented Teas (2)

Rose: Spread with  rose flowers while oxidizing, occasionally some

are left in the tea as a decoration. In China, roses are usually used

to scent black tea and the resulting tea is called rose congou.

Chrysanthemum: The flowers are often brewed alone as a chrysanthemum

tisane, but it is also commonly mixed with pu-erh tea to make chrysanthemum

pu-erh.

Lotus: Vietnamese lotus tea is made by stuffing green tea leaves into the blossom

of Nelumbo nucifera and allowing the scent to be absorbed overnight. Another common

technique for making this tea is by jarring or baking the tea leaves with the fragrant stamens of the flower multiple times.

<Information materials from Wikipedia>