|Posted on September 13, 2014 at 11:05 AM|
During autumn, one can see camellia sinensis (tea) shrubs flowering in semi-wild tea gardens on rocky hillsides or in the wild under bamboo groves when hiking in Jirisan. Usually, when I trek across Hwagae Valley I especially like to photograph not only the tea terrain but also the interesting birds, animals, colorful butterflies, while taking in the clean air.
Here, I came across a bee buzzing about and busily collecting nectar from a camellia sinensis flower. I could smell the distinctly sweet perfumed aroma of flowering camellia sinensis in the air when walking among the many tea shrubs.
The perfumed fragrance emanating from the tea flowers, the vibrant white petals, and the bright yellow stamen of camellia sinensis was to irresistable for this bee to pass up as one can see.
During early fall, I like to collect the nokcha (tea) flowers and make a delicious infusion from them. While the infused liquor from the flower is pale-looking, the taste is herbally sweet and flavorful.