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What Is Golden Camellia Flower Tea
Camellia chrysantha, the golden camellia, is a species of plant in the family Theaceae. It is found in China and Vietnam. It is threatened by habitat loss. It is used to make tea, and as a garden plant for its yellow flowers, which are unusual in a camellia. Some sources consider it a synonym of Camellia nitidissima.
The golden camellia belongs to the genus Theaceae and is an ancient, rare species, with 90 percent of the wild golden camellias in the world coming from Guangxi, for an extremely narrow growth area. Camellia nitidissima was first described and named in 1948. In 1960, a wild population was found growing near the southern border of China with Vietnam and it was named C. chrysantha (hence the two names). It wasn’t until the 1980s that the west realized there was a yellow camellia species and it remains the only one commercially available in any significant numbers. The golden camellia is an evergreen shrub, 2 to 6 meters in height, with grayish-white, smooth bark. The leaves alternate and are broadly lanceolate to oblong. The flower is golden-yellow in appearance with a cup or bowl shape when blossoming and about 3 centimeters in diameter, with 9 to 11 broad petals, with a waxy luster.
It flowers from November to the following March and the fruit period is from October to December. It also has outstanding medicinal and nutritional value, is non-toxic, and contains many nutrients that are beneficial to the human body. It is rich in polyphenols, saponins, flavonoids, tea polysaccharide, tea pigment, caffeine, vitamins, amino acids and natural organic Germanium, Selenium, Molybdenum, Zinc, Vanadium, and other trace elements with a healthy effect.
Camellia sinensis is used to make products for cooking, cosmetics, landscape-garden use to making tea, tea oil, etc. Tea has for thousands of years been a source of romance and inspiration with it's aroma, color and taste.
Brewing Guide: Rinse a teacup and teapot with hot water. Fill the teapot 2 grams (1-2 teaspoons) flowers for every 225ml of water. Infuse in hot water at 90°c (194°F) to 95°c (203°F) for 2 to 3 minutes for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.