Skip to content
DUE TO HIGH DEMAND, THIS TEA IS TEMPORARILY SOLD OUT.
WE ARE WAITING FOR THE NEW HARVEST WHICH WILL ARRIVE IN AUGUST/SEPTEMBER.
SIGN UP TO OUR NEWSLETTER TO STAY INFORMED (link is at the bottom of the page)!
The Great Emperor of China loved the scent of jasmine. Yet the life of these flowers is fleeting! So he decided to summon the wise tea master Lao Cha:
— Tell me, sensei, how can I enjoy the wonderful aroma of jasmine year-round?
The wise master had an answer:
— As usual, pick the tea leaves in Spring. Save them until summertime when the jasmine in Fujian province starts to bloom. Await nightfall, when the gentle jasmine flower blossoms, and leave it alone with the tea leaves. Allow for them to seep into one another. Year-round you will be able to rejoice in the scent of jasmine while enjoying the tea. In addition, your body will be grateful for the tea’s wonderful healing qualities.
Being one of the world’s largest and reputable food and drink awards, the 'Great Taste', organized by the Guild of Fine Food, has been described as the “Oscars” of the food industry and the “epicurean equivalent of the Booker prize”. Our Dragon Pearls Jasmine Green Tea was awarded 2 Stars at the 'Great Taste Awards 2017'.
To make Jasmine Tea, the tea leaves are harvested in the early Spring and then stored until late Summer, when Jasmine flowers start blooming. The flowers are picked in the early morning when petals are still closed. Once harvested, they are kept cool until nightfall. During the night, jasmine flowers open, releasing the exquisite fragrance, and the scenting takes place.
Jasmine “Dragon Pearls” is a deliciously sweet green tea that combines green tea with jasmine. Made from unopened bud and small leaf, this tea is hand-rolled into small balls, which slowly unfurl during brewing, releasing an amazing taste and refreshing fragrances of green tea and sweet jasmine.
Brewing a cup of this sweet, fragrant tea requires only a few tiny pearls.
175℉ / 80℃
5g per 500ml 
3-5min
5g per 110ml 5sec + 5sec for each subsequent infusion