This tea is produced according to a very old recipe and technique developed by Chinese tea makers sometime in the 1300s. The art and science of fresh flower–scenting tea relies on the proper ratio of fresh flowers blended with dried tea, the careful separation of flowers, and the re-drying of tea. The tea typically rests for a few months after scenting so it can become smooth and evenly sweet. No flavors or additives are used in this original method of flower-scenting tea.

Jasmine green tea has several grades of quality. The “Yin Hao,” or “silver tips grade,” is the best of the best. Yin Hao is made from big-bud cultivars like Yunkang #10 and Jinggu Da Bai grown in the rich red soils of Jinggu, Yunnan, in the famous tea region of Pu’er County. This region has high-elevation gardens that are harvested a bit later in the springtime due to the cooler conditions in the mountains. This environment produces a slower-growing spring flush that develops a rich taste for a brief harvesting time in April.

The tender spring tealeaves and buds are finely graded and glisten with a frosted, crystalline appearance. This tea's sublime sweetness and lofty floral aroma is beloved by tea connoisseurs for hot and iced tea infusions.