How to brew

Tea profile

Origin: Tea and jasmine flowers from Fujian Province, China
Altitude: 280-1,525 metres (919-5,003 feet)
Plucking season: Early spring
Varietal/cultivar: Sinensis
Flavour profile: The aroma and flavour of the pale golden liquor are a wonderfully heady, calming balance of pure jasmine and the underlying soft, elegance of the smooth green tea
Best Enjoyed: Black

Highly skilled tea masters make these beautiful pearls. Firstly, tiny leaf shoots are gently picked in the early spring and quickly heat-treated to stop any oxidation in the leaves and capture the green colour and flavour of the tea. Two or three shoots are then rolled by hand into tiny balls and carefully wrapped in tissue paper so that it holds its shape while drying. Once dry, the paper is removed, and the tea is stored until summer when the jasmine fields are ready for harvesting. Finally, the jasmine flowers and tea are then layered together over several nights, so that the tea can gradually absorb the wonderful heady jasmine aroma.