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Dragon Pearl Jasmine Supreme is our finest Jasmine scented tea. We only use spring-harvested Da Bai leaf buds from Fuding County, Fujian for the base tea, a variety usually reserved for white tea crafting. The buds are handpicked, then steamed and individually rolled by hand. The finished tea is then stored to await the blossoming of late summer jasmine.
Once jasmine flowers begin blooming, the tea is taken out of storage and baked to remove residual moisture. Fresh jasmine flowers are then layered on top of the dry tea in such a way that the tea absorbs the moisture and aroma of the flowers. This process of scenting is repeated over the course of ten summer evenings using fresh flowers for each round. The result is an intense and persistent jasmine aroma over a base tea that is both sweet and smooth. While pearl jasmine teas have become quite popular and are readily available, we have yet to come across one as delicious, balanced and aromatic as this one. |
Region: Fuding County of northern Fujian province, China
Dry Leaves: The young bud of tea is scented before, during and after being rolled into pearls
Flavor: Smooth, sweet and soft; traditionally scented jasmine scenting paired with classic tea flavor
Aroma: Brisk, clean and floral aroma
Liquor: Clear, pale green liquor
Dry Leaves: The young bud of tea is scented before, during and after being rolled into pearls
Flavor: Smooth, sweet and soft; traditionally scented jasmine scenting paired with classic tea flavor
Aroma: Brisk, clean and floral aroma
Liquor: Clear, pale green liquor
infuser cup: (14 oz. /414ML.)
Tea Leaves: 5 grams / 2 Teaspoons
Water Temp: 195 ° F /90°C
Steep Time: 2 min.
Water Temp: 195 ° F /90°C
Steep Time: 2 min.
Teapot: (12 oz. /355 ML.)
Tea Leaves: 5.5 grams /2 Teaspoons
Water Temp: 195 ° F /90 °C
Steep Time: 1 min 30 sec
Water Temp: 195 ° F /90 °C
Steep Time: 1 min 30 sec
gaiwan/ Teapot: (6 oz. /177 ML.)
Tea Leaves: 3.5 grams /1.5 Teaspoons
Water Temp: 195 ° F /90 °C
Steep Time: 1 min
Water Temp: 195 ° F /90 °C
Steep Time: 1 min