A traditional Chinese recipe with tiny osmanthus blossoms (gui hua translates to “cinnamon flower”). The intoxicating, almost-citrus scent from repeated infusions has been an inspiration to Chinese poets over the centuries. “… How commonplace beside them are plum blossoms and how heavy seem the clusters of the lilac. The intoxicating scent soothes my longing for a faraway land…” – Li Ching Chao