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Changmou Ni 倪昌謀

Four-time winner of the Jasmine Tea King Award

My Love for Jasmine. My Love for Her.

Hi, I’m Changmou Ni. I was born in Fuzhou, a place where jasmine is woven into everyday life. Some of my earliest memories are of picking jasmine blossoms before sunrise and trading their fragrance for a few coins. My family lived because of these flowers. Their scent was always on my hands as I grew up. When I was in high school, I met the lady who would become my wife. Her family had been making jasmine tea for generations and owned a factory. Back then, I was nobody, just a poor young man trying to find his way. To be closer to her, I began learning how to make jasmine tea. But I soon realized that if I wanted to truly earn her family’s respect, I had to become the best. I wanted to show them, in a language they understood, that I would devote myself to her.
What started because of love soon became my life’s purpose. I sought out six masters and learned every part of the ten-step process. Jasmine tea allows no mistakes. A leaf that is slightly too damp, a flower picked a little too early, a shift in temperature that lasts only moments… the harmony disappears. No machine can guide you through those decisions. Only intuition shaped by years of experience can help you see what is right.
Two people are sitting indoors at a table, smiling and talking. The background includes wooden shelves and a round doorway.
Yes, she became my wife. We have been married for decades now, still in the same city, still making jasmine tea side by side. Jasmine tea gave me my life: my love, my craft and my happiness. Jasmine tea built the life I have, and I want to honor it the best I can. The titles I’ve won don’t matter anymore. What I truly want is simple: for more people to taste the heart behind this craft — and remember that real jasmine tea begins in Fuzhou.Just like my love.

What Makes Jasmine Pearl So Difficult to Create?

Line drawings showing flower budding and blooming, flower petals being dried on trays, a thermometer, and hands scattering dried petals onto another tray.

And this brings us back to the tea. Jasmine Pearl is considered a luxury not because it is expensive, but because it demands perfection.

True Fuzhou-style jasmine tea must pass through ten flawless steps. If even one step is compromised, the tea cannot be called jasmine tea at all.

The process begins in the afternoon, when unopened buds are picked at the exact moment before they bloom. By nightfall, when the petals open and the fragrance reaches its peak, the flowers are gently layered with tea leaves. Temperature, humidity and airflow must be adjusted with extreme precision. The fragrance must enter the leaf without burning it or causing it to collapse.

One flower that opens too widely can ruin the batch.
One leaf with slightly wrong moisture can break the balance.
One hour off can undo an entire day’s work.

This is why jasmine tea cannot be standardized. Even with a “perfect ratio,” nature shifts every day — the blossoms, the weather, the leaves. Only a master can read these changes and respond in the moment.

No shortcuts. No automation. No large-scale production.

This is what makes Jasmine Pearl a true luxury —  A tea that can only exist in small batches, shaped entirely by the hands and intuition of a master.
And now, it is here