Osmanthus fragrans (lit. "fragrant osmanthus"; Chinese: , guìhuā, and , mùxī; ; Shanghainese: kue35 ho53; , mokusei; , silang), variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, is a species native to Asia from the Himalayas through South China (Guizhou, Sichuan and Yunnan) to Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand. In China, it is the "city flower" of the cities of Hangzhou, Zhejiang; Suzhou, Jiangsu; and Guilin, Guangxi. In Japan, it is the "city tree" of Kitanagoya, Aichi Prefecture and Beppu, Ōita Prefecture, and the "town tree" of Yoshitomi, Fukuoka, Fukuoka Prefecture. Growth It is an evergreen shrub or small tree growing to tall. The leaves are long and broad, with an entire or finely toothed margin. The flowers are white, pale yellow, yellow, or orange-yellow, small, about long, with a four-lobed corolla diameter, and have a strong fragrance; they are produced in small clusters in the late summer and autumn. The fruit is a purple-black drupe long containing a single hard-shelled seed; it is mature in the spring about six months after flowering. Cultivation It is cultivated as an ornamental plant in East Asian gardens, and gardens in Europe, North America, and elsewhere in the world for its deliciously fragrant flowers which carry the scent of ripe peaches or apricots. A number of cultivars have been selected for garden use, with varying flower colors, such as Osmanthus fragrans 'Yanhua' with its variegated foliage and orange blooms. Within Japan, the white- and orange-blossoming subspecies are distinguished as ginmokusei (, lit. "silver osmanthus") and kinmokusei (, lit. "gold osmanthus"), respectively. Uses Culinary In Chinese cuisine, its flowers may be infused with green or black tea leaves to create osmanthus tea (桂花茶, guìhuāchá). The flowers are also used to produce osmanthus-scented jam (, guìhuājiàng), osmanthus cakes (, guìhuāgāo), dumplings, soups, and osmanthus liquor (, guìhuājiǔ). Osmanthus jam is used as an ingredient in a type of gruel called chátāng (), which is made from sorghum or millet flour and sugar mixed with boiling water. This dish is associated with the northern city of Tianjin, although it may also be found in Beijing. Osmanthus is also used for making many traditional Chinese desserts, such as osmanthus tangyuan with rice wine syrup (桂花酒釀湯圓). Repellent In some regions of North India, especially in the state of Uttarakhand, the flowers of sweet osmanthus are used