But why did he feel such anxious anticipation for the new tea Ye Yaming had mentioned? Was it because her performance yesterday had been so shocking that it gave rise to expectations he shouldn’t have?

Ye Chongming smiled self-mockingly and shook his head.

Even as he kept telling himself it was impossible, before evening—while there was still a mess at the tea house caused by Ye Hongrong and Ding Jian, with staff to be investigated, positions to be reassigned, managers and clerks needing reassurance… and many other matters still unresolved—Ye Chongming found himself impatient to return home and see the results of Ye Yaming’s experiment.

“Young Miss, the Old Master has returned. He’s calling for you,” an elderly female servant came to Ye Yaming’s courtyard to relay the message.

“Very well, I’ll go right away.” Ye Yaming filled a small porcelain jar with some osmanthus tea and headed to the main courtyard with Bai Rui.

“Yaming, you’re here? Quickly, sit down.” The usually composed Ye Chongming showed unusual agitation, earning several glances from the Old Madam Ye.

“How is it coming along? Have you made any progress?” he asked.

Ye Yaming smiled, placed the white porcelain tea container on the table, and said, “I used to make osmanthus honey and had often wondered how to infuse tea leaves with the flower’s fragrance.”

Looking at Ye Chongming earnestly, she continued, “Grandfather, as you know, tea leaves readily absorb aromas. It’s easy to infuse tea leaves with floral scents, but preserving that fragrance is difficult. I wondered if roasting might help retain the aroma longer. So today, I tried the method I’ve been contemplating for half a year. Please see what you think.”

Creating osmanthus tea in one attempt might seem supernatural, but developing it through a half-year’s contemplation made it less shocking.

Time was pressing; she needed to produce the osmanthus tea in the shortest time possible, or the osmanthus flowers would soon be out of season.

Ye Chongming reached for the white porcelain container and removed the lid. Before he could even bring it close to his nose, he caught the scent of osmanthus flowers.

It wasn’t just him—even the Old Madam Ye, sitting beside him across a tea table, could smell it. “How fragrant!” she exclaimed with delight.

Since Ye Yaming was a girl, she fell under the Old Madam Ye’s jurisdiction for guidance and education. Ye Chongming deliberately wanted the Old Madam to know about Ye Yaming’s talents and their importance to the family, to secure her and the Second Branch’s position within the household.

Moreover, Ye Yaming would need the support of the household servants under the Old Madam’s authority, so Ye Chongming had informed the Old Madam about Ye Yaming’s performance the previous day and her intention to make osmanthus tea.

Now, catching the fragrance, the Old Madam also grew expectant about this osmanthus tea.

As a woman, she adored floral scents. If tea could be infused with the fragrance of flowers, it would be perfect. Sharing the same idea, she could better understand how Ye Yaming might produce osmanthus tea.

Ye Chongming raised his hand and ordered, “Boil water, I want to brew tea.” He deeply regretted not believing that Ye Yaming could create tea, which was why he hadn’t instructed servants to prepare hot water and tea utensils in advance.

Fortunately, the Ye household had no shortage of tea implements and skilled tea brewers. The servants quickly lit the small red clay stove in the corridor. Ye Chongming’s customary white porcelain tea set was also brought forth.

“Let me brew it,” Ye Yaming said, sitting at the tea table. After examining the tea utensils, she added, “Bring another teapot.”

The servant glanced at Ye Chongming, and seeing him nod, quickly brought another white porcelain pot.

Ye Yaming had already arranged the tea utensils. When the water boiled, she first poured some into one porcelain pot and used the rest to rinse the pot and cups.

After warming the tea utensils, the water in the pot had cooled to about ninety degrees Celsius. Only then did she pour water into the teapot containing the tea leaves.

She didn’t cover the teapot lid. Steam rose and misted in the air, and the fragrance of osmanthus flowers immediately spread throughout the room.

“Oh my, it’s so fragrant! I love the scent of osmanthus flowers the most. This tea would surely find buyers just for this quality alone,” the Old Madam Ye praised supportively.

Ye Chongming nodded, smiling without speaking.

While the fragrance was certainly wonderful, tea was ultimately meant to be drunk. If the tea’s taste was poor or strange, it wouldn’t be considered successful.

Ye Yaming smiled at the Old Madam Ye without saying anything. Estimating that the tea had reached its optimal flavor, she poured it into the white porcelain pot that had previously held the hot water.

The timing for pouring out the tea depended on various factors such as the type of tea leaves, water temperature, amount of tea used, and brewing vessels—all gauged by experience.

Experienced tea brewers had precise control over these measurements.

In her previous life, Ye Yaming had been brewing tea for her grandfather since she was ten years old. Her tea-brewing skills were impeccable, praised even by the most critical tea connoisseurs.

After emptying the pot, she put it down, lifted the pot containing the tea, poured it into cups, and then rose to serve tea to both of them.

Ye Chongming and the Old Madam Ye found her brewing method unusual and seemingly overcomplicated, with water and tea being poured back and forth between two pots. However, they didn’t rush to question her and first picked up their teacups.

Seeing that the tea was extremely clear, Ye Chongming nodded approvingly.

Cloudy tea, unless caused by excessive tea fuzz or “cold turbidity,” often indicated insufficient processing techniques—over-dried during pan-firing, excessive kneading, or other steps resulting in too many broken tea leaves.

Most teas required a clear infusion.

Now this osmanthus tea had a rich fragrance and clear infusion, so it had passed the first two tests.

Ye Chongming was careful about his health and avoided drinking tea that was too hot. But now, eager to taste the tea, he casually blew on it a few times before taking a small sip.

Immediately, an intense fragrance filled his mouth, different from what he had smelled—it truly penetrated his heart and lungs, a fragrance that brought joy from the depths of his soul. It was as if all the osmanthus scent floating in the city air had been distilled into his heart, making him want to exclaim “Excellent!”

But before he could voice his approval, a fresh, sweet taste exploded across his tongue. After that exhilarating freshness, saliva welled up from beneath his tongue, filling his entire mouth with sweetness.

The bitter, scorched, yellowish taste that always lingered when drinking loose tea had not appeared at all in this brew.

“Oh? Was this made with our family’s loose tea?” he asked in surprise.

“Indeed. There’s not a hint of bitterness, scorch, or yellowness. The taste is extraordinarily good. I’ve never drunk such delicious tea before,” the Old Madam Ye also remarked with amazement.

“Yes, it’s your family’s loose tea, the one you sent to me this morning,” Ye Yaming answered.

“Could adding osmanthus flowers make the tea taste this good?” Ye Chongming asked.