2 oz (57g) makes 60+ cups, 20 cents per cup
Ingredients: Organic White tea leaves, Jasmine flowers: Antioxidant Rich
Name: Jasmine White Tea (Mo Li Pan Long)
Cultivar: Da Bai, Da Hao, Jasmine Flowers, Magnolia Flowers
This tea is artful and exquisite, combining our high quality white tea leaves with jasmine blossoms.
- Jasmine scent intermingles with thyme aroma.
- Notes of raw spinach and dandelion flower.
- Light, dry mouthfeel.
First Flush and Second flush and late summer jasmine harvest
In the fullness of spring, the bud and first leaves of the tea plant are hand-plucked while supple and lush. Teas harvested this time of year have full-bodied, juicy qualities.
The sweetest and most fragrant jasmine flowers are ready at the height of summer—jasmine flowers love 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 four 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 White Tea Classic 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.