Jasmine Pearl Tea is a masterpiece of traditional tea artistry, where each pearl is meticulously hand-rolled from young tea leaves and infused with the intoxicating scent of fresh jasmine blossoms through multiple scenting processes. When steeped, these pearls gracefully unfurl, releasing a sweet, floral aroma and a smooth, refined taste that embodies both luxury and tranquility.
Tea Profile
Type: Scented green tea (hand-rolled pearls)
Base Tea: Early spring green tea buds
Origin: Fuzhou (Fujian) or Hengxian (Guangxi), China
Appearance
Dry Leaves: Neatly hand-rolled pearl-shaped balls with visible silvery buds and occasional jasmine petals
Liquor: Pale golden-yellow, clear and shimmering
Growing Conditions
Climate: Subtropical with high humidity, misty mornings, and warm summers
Soil: Fertile, well-drained, acidic soil
Jasmine Flowers: Grown in pollution-free gardens, picked at dusk during peak blooming season
Harvest & Scenting Process
Tea Plucking: Early spring (March–April)
Jasmine Harvest: Summer (June–August)
Scenting: 4–6 rounds of layering with fresh jasmine blossoms to achieve a lasting, natural fragrance
Flavor & Sensory Experience
Aroma: Sweet, intense jasmine perfume with hints of honey and spring blossoms
Taste: Smooth, creamy, and delicately sweet with a clean, floral finish and no bitterness
Mouthfeel: Silky and light with a refreshing aftertaste
Brewing Guide
Teaware: Glass teapot or gaiwan to appreciate the unfolding pearls
Water Temperature: 80–85°C (176–185°F)
Leaf Amount: 3–4 pearls per 200ml cup
Steeping Time:
First infusion: 3–4 minutes
Can be reinfused 2–3 times, adding 1 minute per brew
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