You might have tried many jasmine pearl green tea before, but if you are looking for the most balanced tea with delicate, fresh jasmine fragrance and quality tender spring leaves, you definitely can’t miss this one!

Jasmine pearls are one of the most laborious and time-consuming teas to make. Master Chen uses mostly the tender spring tea buds and a few leaves to make this tea. Each tiny peal is hand-rolled to achieve the perfect shape with the right amount of tightness. Because it’s a pearl shape, it requires more jasmine flowers for the tea to absorb the aroma.

In Chinese, the traditional processing technique is called ”窨制“. How does it work? During the day, farmers will pick all the jasmine flowers when they start to bloom but have not fully opened yet. Once the night arrives, when the jasmine flowers start to bloom and release the fragrance, tea farmers start to process the tea. A planned portion of jasmine flowers are mixed with green tea. Meanwhile, tea producers need to pay close attention to time, temperature, moisture, dispersion of the flowers, and leaves shapes (careful not to break the tea leaves). This whole process needs to be completed before the jasmine flowers become withered, usually within 30 - 60 mins. After that, withered jasmine flowers are filtered out. That counts as one round of scenting, or ”窨制“. Our jasmine pearls go through 7 rounds of this scenting process.

Our Jasmine Green Pearls are lovely to look at and even more lovely to drink. To achieve the perfect taste and shape, tea makers have to cut off half of the leaf stems, which makes this a more costly tea to produce. The tea and jasmine taste blend together perfectly to create a delicate yet flavorful combination. We love how it is simple and complex all at once. Did we mention how long-lasting it is, too?

Suggested brewing:

1. For brewing in a gaiwan: ratio 1:30, boiling water (185°F/85°C), steep for 10 seconds, then pour it out. Add more time to steeping as you go further. It can be brewed for 6 - 8 times.

2. Cold-brew: use mineral water, ratio 1:100. Add tea leaves to the cup, then let it sit in the fridge for 1 hour or so.