Osmanthus Tea

Osmanthus Tea also called Tea olive, Fragrant Olive or sweet Olive. Osmanthus was initially introduced to Erope by france Botanist Jean Delavay during mid-1800s. The hardy and adaptable, quickly made it a garden farvorite.
The body can produce excesses of nitric oxide during infection or inflammation, wich has been link to the formation of cancer, diabetes and ranal disease. A study published in "Food chemisty" tested the usefulness of osmanthus and several other herbs as nitric oxide scavengers or suppressants. The results ahowed the osmanthus has potential to cleanse the body of excess nitric oxide but only minor or use at a suppressor.
The strong, sweet flavor of osmanthus led to its combination with other teas and natural remedies that have more unpleasant flavor and scents. Osmanthus may have potential as a nutural food additive to both improve flaavor and shelf life. The high concentrations of anti-oxidents and the melanin inhibition of osmanthus may slow aging and browing of food.