Produced in Fuzhou, the birthplace of jasmine tea, this tea carries a naturally elegant floral fragrance with a distinctive rock-sugar sweetness. The tea base is Maofeng green tea, known for its rich body, rounded depth, and lively freshness. Together, green tea and jasmine represent the essence of Chinese tea culture, evoking the vitality of spring landscapes while expressing a refined and graceful aesthetic.
The jasmine flowers are harvested during the hottest days of the year, Sanfutian, when Fuzhou’s high humidity, intense daytime sunlight, and cool, mist-laden nights create optimal conditions for fragrance development. Flowers are picked just before fully opening. When the buds gently unfurl, typically between 8 and 9 p.m. During the night of Sanfutian, they are layered with the tea leaves, allowing the pile temperature to rise to around 37°C to enhance aroma absorption. As the flowers begin to wilt, usually around 3 a.m., they are promptly removed to prevent the development of fermented notes that would dull the fragrance. This process constitutes one Yin. To achieve full integration of tea and floral aroma, the process is repeated six times or more, making six Yin a recognised standard of quality and craftsmanship.
Boil water to 85 °C
Steep for 30 seconds.
Produced in Fuzhou, the birthplace of jasmine tea, this tea carries a naturally elegant floral fragrance with a distinctive rock-sugar sweetness. The tea base is Maofeng green tea, known for its rich body, rounded depth, and lively freshness. Together, green tea and jasmine represent the essence of Chinese tea culture, evoking the vitality of spring landscapes while expressing a refined and graceful aesthetic.
The jasmine flowers are harvested during the hottest days of the year, Sanfutian, when Fuzhou’s high humidity, intense daytime sunlight, and cool, mist-laden nights create optimal conditions for fragrance development. Flowers are picked just before fully opening. When the buds gently unfurl, typically between 8 and 9 p.m. During the night of Sanfutian, they are layered with the tea leaves, allowing the pile temperature to rise to around 37°C to enhance aroma absorption. As the flowers begin to wilt, usually around 3 a.m., they are promptly removed to prevent the development of fermented notes that would dull the fragrance. This process constitutes one Yin. To achieve full integration of tea and floral aroma, the process is repeated six times or more, making six Yin a recognised standard of quality and craftsmanship.
Boil water to 85 °C
Steep for 30 seconds.
