2 oz (57g) makes 60+ cups, 25 cents per cup
Ingredients: 100% Organic White tea leaves, Jasmine flowers: Antioxidant Rich
Name: Jasmine Snow Dragon (Mo Li Bai Xue Long)
Varietal: Da Bai, Da Hao, Jasmine Flowers, Magnolia Flowers
Truly a treasure tea, freely rolled tea leaves open to present a delicate and beautiful jasmine flavor.
Jasmine Snow Dragon is a signature tea of Shang Tea.
- Commanding Jasmine Scent
- Juicy strawberry sweetness, balanced with fir
- Light body
First and second flush and late summer jasmine harvest
In early spring, the bud and first leaves of the tea plant are hand-plucked while still tender. If chewed raw, the young leaves have a clean and lightly bitter taste with a sweet finish, and almost immediately create refreshing moisture in the throat.
The sweetest and most fragrant jasmine flowers are ready at the height of summer—jasmine loves hot weather! The flowers must be harvested on a dry, sunny day or they will lose fragrance and begin to decay. Shang selects the best jasmine available from the farms in the area.
The magnolia flowers come from old, tall trees that once grew wild, but are now carefully cultivated.
The tea is withered for the first few hours after harvest to make it soft and pliable. It is then turned slowly in a heated barrel, where it gently dry-steams as it releases moisture. While still warm and soft, the tea is rolled to prevent breaking during scenting. The rolled tea is lightly shaken, cooled, and untangled, then dried in the oven. Then the tea is packed and waits 3 months for the jasmine harvest.When the jasmine flowers are just about to open, they must be harvested immediately. The blossoms are heaped into piles in a process called yang hua, which primes and ripens the flowers so that they bloom and peak when mixed with the tea leaves.
The jasmine flowers and the tea are mixed together and left to infuse for one day and night. The mixture is shaken, and the flowers are removed as they float to the top. The tea is then dehydrated in an oven to bring down the moisture content it took from the flowers and is left for at least three days to absorb the jasmine scent deep into the center of the leaf. The tea is infused this way five times, using fresh batches of flowers for each phase.
Magnolia flowers are included in the first and final infusion of the process to make the tea taste more alive.
The Jasmine Snow Dragon is finished over fir and fruit tree charcoal at a low temperature. This slow process maintains the integrity of the young leaves, while the nearly odorless flames from the sweet woods impart a clean aroma.
A small portion of the finished tea is mixed again with fresh jasmine flowers, then dried and combined with the full batch just before packing. This final seasoning, called pin hua, adds a lingering complexity to the aroma of the tea without bulking up the finished tea with superfluous flowers.