About this tea

This tea is produced according to a very old recipe and technique developed by Chinese tea makers sometime in the 1300s. Fresh flowers have very delicate and complex fragrances that are easily absorbed by tea. Some of the aromatic compounds in flowers are only available in the fresh flowers during their peak blooming season.

The art and science of fresh flower scenting tea relies on the proper ratio of fresh flowers blended with dried tea, the careful separation of flowers and the re-drying of tea. Attentive curing and storage of the tea before releasing it to the market is a key point. The tea typically rests for a few months after scenting so it can become smooth and evenly sweet. No flavors or additives are used in this original method of flower scenting tea.

Jasmine green tea has several grades of quality. The “Yin Hao” or “silver tips grade” is the best of the best. Yin Hao is made from big bud cultivars like Yunkang #10, Jinggu Da Bai and Huang Ya grown in the rich red soils of Jinggu, Yunnan in the famous tea region of Pu’er County. This region has high elevation gardens that are harvested a bit later in the springtime due to the cooler conditions in the mountains. This environment produces a slower growing spring flush that develops a rich taste for a brief harvesting time between late-March and early-April. The tender spring tealeaves and buds are finely graded and glisten with a frosted-crystalline appearance. The long-lasting bouquet of fresh jasmine blossoms imbue a nectar-like sweetness in your teacup. This tea's sublime sweetness and lofty floral aroma is beloved by tea connoisseurs for hot and iced tea infusions.

Origin

Jinggu, Pu'er County, Yunnan Province, China

Cultivar

Yun Kang #10, Jinggu Da Bai

Harvest

Harvest: March 2024 | Flower Scenting: May - July 2024

Elevation

1400-1600 meters

Ingredients

Organic green tea with jasmine