A floral flavour for a tea with exotic notes

The tradition of flower tea (Huacha) is a very old one in China. For thousands of years, fresh and opulent flowers (jasmine, osmanthus, rose, orange blossom and chrysanthemum) have been mixed with green, blue-green or black tea leaves. Black flower teas are delicate, elegant and blend perfectly with the tangy and fruity character of chocolate. Green flower teas are drunk with desserts (red fruit mousse, tarte tatin, quince cheese).

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