Core Insights - The delayed blooming of osmanthus flowers in Suzhou is attributed to high temperatures and humidity levels, which have affected the flower bud differentiation process [3][10][11] - Experts predict that the peak blooming period will occur in the coming weeks, lasting approximately 20 days, with optimal conditions expected to facilitate this [10][11] Climate Impact - Osmanthus is a "climate-sensitive" plant, requiring specific weather conditions such as temperature and humidity to trigger blooming [3] - The prolonged high temperatures from August to early October have been identified as the primary reason for the delayed flowering [3][10] - The strong subtropical high pressure has blocked cooler air from the north, contributing to the lack of effective cooling and rainfall in Suzhou [3][10] Blooming Period - Some osmanthus flowers began to bloom around September 27, but the quantity and duration were limited due to subsequent temperature increases [5][7] - Current observations indicate that mid-flowering varieties are starting to open, while late-flowering varieties are showing early signs of blooming [8][10] Cultural Significance - Osmanthus flowers are not only appreciated for their beauty but also have cultural and culinary uses, such as in traditional sweets and creative food items like osmanthus milk tea and ice cream [12][16] - The Suzhou Museum has incorporated osmanthus into its cultural offerings, enhancing visitor experience with themed products and scents [12][14]

Core Viewpoint - The article discusses the unique production process and flavor profile of traditional Suzhou osmanthus products, particularly focusing on the "sugar osmanthus" and "plum sauce osmanthus" from the Gaoyang Village in Suzhou, highlighting the blend of sweet and salty flavors that characterize these products [1][2]. Group 1: Production Process - The primary ingredient for "sugar osmanthus" is actually "salty osmanthus," which is made by pickling fresh osmanthus flowers with coarse salt and a bit of plum sauce [2]. - The production of "sugar osmanthus" involves adding a secret recipe and white sugar to the base of "salty osmanthus," followed by a series of processes including stirring, settling, and resting [2]. - The unique flavor of "sugar osmanthus" is a balance of sweetness and a hint of saltiness, which is considered the essence of traditional sugar osmanthus [2]. Group 2: Unique Products - The "plum sauce osmanthus" is another distinctive product from Gaoyang Village, made by alternating layers of salty osmanthus and plum sauce, which undergoes fermentation [3]. - This method not only enhances the flavor but also prevents the osmanthus from oxidizing and losing its texture [3]. - The combination of plum and osmanthus creates a complex flavor profile that is unique to the Suzhou region [3]. Group 3: Market and Consumer Preferences - The products have gained popularity, with a 220-gram jar of sugar osmanthus priced at 10 yuan, attracting many local consumers and tourists [4]. - Traditional uses of sugar osmanthus include pairing it with desserts like sweet dumplings and rice wine, while modern adaptations include its incorporation into beverages like osmanthus lattes and Americanos [4]. - The article notes the regional variations in osmanthus products across China, reflecting local tastes and preferences [4].