Jasmine teas are traditionally made by scenting green tea with fresh jasmine flowers. The flowers are picked during the day but stored until the evening when they open to release their heady perfume. The tea is heaped with the flowerheads to allow absorption of the perfume. After several hours, when the heat produced by the tea begins to increase, the flowers are removed and the tea is layered with fresh flowers. This is repeated several times.

 

Quality Guarantee Period: 24 Months.

Home: Fujian

Leaf: Tiny, luminescent globes.

Brew: Brew 3.5g (0.12oz) in 200ml (7fl oz) water at 87?C (190?F) for 2 minutes. Strain and add more water for two further infusions. Fresh, light, and infused with jasmine perfume.

Scoop: This is perhaps the only green tea held in storehouses rather than shipped directly to market to preserve freshness. The reason for the delay: a three-month span from its picking to the bloom of jasmine flowers In August and September. The tea is infused with jasmine petals, although all traces of the flower are later removed. The result: a divine blend.

Character: Loose, lightly fermented pouchong leaves mixed with delicate dried jasmine petals infuse to give a pale amber liquor that has a powerfully perfumed aroma and flavour.