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According to Chinese myth, osmanthus are mythological trees that grow on the moon. Ancient Chinese painted the full moon in the color of osmanthus flowers. Osmanthus flower in colors ranging from silver-white to gold-orange to reddish does not grow on bushes like rose or chrysanthemum, but on evergreen trees that can grow up to 5 meters tall. The very tiny flowers blossom in clusters on the branches. There are only 9 days between the buds opening and completely dropping on to the ground and osmanthus has the best aroma and taste for only 3 days during that time. Once the farmers harvest the flowers, they spend 14-16 hours in drying in order to keep the original color. This process will remove most of moisture to prevent worms being bred. There are farms dedicated in growing osmanthus trees since it became such a popular herbal tea. Osmanthus grows in autumn around the moon festival season, the Chinese use it for drinking and cooking quite regularly.

Osmanthus flowers native to China and well-known for its delicate fruity-floral apricot aroma are also used in some of the world's most famous and expensive fragrances. It is also used to scent tea like osmanthus green tea or as an additive in tea like osmanthus flowering tea. According to scientific research, osmanthus flower contains health enhancing microelements like Selenium, Cobalt, Manganese, and Molybdenum. The dried flowers have a fruity taste reminiscent of sweet summer apricots. A cup a day promotes beautiful skin.

To prepare the osmanthus flower, rinse tea cup and teapot with hot water. Use about 2 teaspoons for every 500ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 4 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing. It is also suitable to be brewed with loose leaf green tea, white tea, oolong tea, goji berry, honeysuckle, peppermint leaf or lemongrass.