Jasmine Green Tea
Taste: Jasmine flower, Vanilla, Spearmint
Serving: Each bag (3.9 oz) makes around 50 to 70 cups of tea, depending on your taste preference.
Fuzhou jasmine tea is known for its Bingtang Tian 冰糖甜—a rock sugar-like sweetness remembered by generations. Even today, the city gives jasmine seeds to residents each summer. Jasmine only releases its fragrance when the buds open at night. Long ago, tea makers learned to layer fresh blossoms over green tea to capture that short-lived scent. We follow a 3-round scenting process using only fresh flowers. For every 100 parts of tea, 60 parts of blossoms are used. It takes over 10,000 jasmine flowers to produce just one pound. A craft that few continue, and even fewer truly master.
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CHA PROFILE
Boil water to 175 – 185°F (80 – 85°C).
Add 1 tablespoon (≈3g) of loose-leaf tea for every 10 oz (300 ml) of water.
Let it steep for 1 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 3 times.
Add 1 tablespoon (≈3g) of loose-leaf tea for every 20 oz (600 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same leaves can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
ORIGIN
FUZHOU, FUJIAN, CHINA
Region: Northeastern part of Fujian Province, China
Elevation: 638 m
Fuzhou, the capital of Fujian Province, has a long-standing history and expertise in jasmine tea production. Its moderate subtropical climate, with mild winters and abundant rainfall, provides optimal conditions for the growth of fragrant jasmine blossoms.
