Jasmine Pearls — Craftfolio
Taste: Spearmint, Jasmine, Vanilla
Serving: Features 8 individually sealed bags. Each canister makes 25–30 cups of tea.
Only tea that has passed ten flawless steps can be called Fuzhou jasmine tea. It begins in the afternoon, picking buds that are just about to bloom. By night, when the petals open and the scent is at its peak, the flowers are layered with tea leaves. The temperature, humidity and airflow must be precisely balanced to let the fragrance enter the leaf without damaging it. One misstep such as a flower too open or a leaf with the wrong moisture will break the harmony. This is a craft that leaves no room for error.
Choose options
CHA Profile
Boil water to 175 – 185°F (80 – 85°C).
Add 1 bag 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 bag 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 twice more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
ORIGIN: jasmine green tea
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.
What Makes Jasmine Pearl So Difficult to Create?
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
