Jasmine Dragonpearl

Description

Origin: Fuding, Fujian, China
Varietal: Fuding Da Hao
Altitude: 700m
Picking: Bud and top leaf

Know your tea: Jasmine originated in Persia and found its way into the tea possibly during the South–Song Dynasty (CE 1127–1279) and certainly during the Ming Dynasty (CE 1368–1644) as attested by written documents. Our jasmine flowers are picked in May, close to the source of the tea. These artisanal 'pearls' are handcrafted, made of the finest downy green leaves harvested in April, and are quite possibly the best known and most quintessential green tea amongst tea beginners and aficionados alike. The 'pearls' should be relatively small and show some white buds to indicate good quality. If the 'pearls' are big and do not show any white buds then it means the tea was not picked early enough and will not be rich enough in the bright aromas for a good Green tea. The soft and pliable tea is layered with fresh, heated jasmine flowers on bamboo trays, and the natural aromas of the jasmine naturally infuse into the green tea for 1-2 days. This process is repeated 6 times for our Jasmine Dragonpearl and the entire scenting process takes about 2 weeks. 

Ingredients: Pure tea and jasmine flowers. No artificial flavorings.

Tasting Notes: Jasmine, orchids, lilies. Light, crisp, and refreshing with a subtle, floral, sweet aftertaste and long finish

Liqueur Body: champagne-colored, light-bodied

Preparation

We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea,  but here's a suggestion for this particular tea:  

Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion. 

Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.

Yield: At least 25 x 150ml cups/pots