Murraya paniculata is an evergreen tree in the Rutaceae family. Chinese name "Qian Li Xiang" which means "Thousand Miles Aroma" is given for its wonderful fragrance. Leaves, fruits and flowers of this plant are widely used in cooking and traditional medicine.
Dry flowers can be brewed with hot water (80-95°C). The proportion is 5-7 flowers per 100 ml. The first brew should last for 5-7 seconds. After that make short brews (just for 1 second), increasing the brewing time gradually. You can repeat this brewing method up to 10 times.
When brewing the flowers give a transparent infusion of light lemon-yellow hue, with tender aroma and delicate, sweetish-herbal taste with a note of green apple.
