Origin of osmanthus tea: Pucheng County, Nanping City, Fujian Province Tea: Black tea-osmanthus tea has been planted for more than 2,000 years, which gave birth to Pucheng people's unique feelings for osmanthus. Treating guests with osmanthus tea is the highest and closest courtesy of Pucheng people, which means good luck and makes people warm and harmonious.

Appearance: The leaves are long and oval, with thick leaves and light brown branches. Soup color: golden and clear. Leaf bottom: soft and bright, with red spots on the leaf edge. Brewing container: white porcelain teacup. Tea proportion: 1:50 (adjusted according to personal taste). Tea consumption: about 6-8g. Water temperature: 95℃- 100℃.

How long has osmanthus tea been in existence? How do Pucheng people treat their guests? As early as 1500 years ago in the Northern and Southern Dynasties, there were written records praising Pucheng's "Ramulus Cinnamomi stabbing the sky" and "Fragrant branches and tender leaves". By the Ming Dynasty, osmanthus fragrans had become a local specialty. Tasting osmanthus fragrans, praising osmanthus fragrans and planting osmanthus fragrans have gradually become the customs of Pucheng locals. Soak for three or four times, and the aroma still exists. Experts opened the soup for identification, and Pucheng customized Dangui black tea.

The appearance is compact and delicate, the rope is even, the aroma of the endoplasm is rich and lasting, and the osmanthus fragrance is obvious. It has the characteristics of faint honey fragrance, golden color of soup, refreshing taste, rich and lasting fragrance of cold soup and storage resistance. It not only retains the sweet and rich fragrance of osmanthus fragrans, but also preserves the nutritional elements such as amino acids in osmanthus fragrans as treasures in tea. Dangui has the reputation of one bubble clear, two bubbles thick and three or four bubbles fragrant.