This tea is produced according to a very old recipe and technique developed by Chinese tea makers sometime in the 1300s. Fresh flowers have very delicate and complex fragrances that are easily absorbed by tea, with some aromatic compounds only present during peak bloom.

The art and science of fresh flower scenting relies on the proper ratio of fresh flowers blended with dried tea, along with the careful separation of the flowers and re-drying of the tea. Attentive curing and storage are essential before release, as the tea typically rests for a few months after scenting to develop a smooth, evenly sweet character. No flavors or additives are used in this original method.

Jasmine green tea has several grades of quality, with “Yin Hao,” or “silver tips grade,” representing the highest tier. Yin Hao is crafted from big bud cultivars like Yunkang #10 and Jinggu Da Bai, grown in the rich red soils of Jinggu, Yunnan, within the renowned tea region of Pu’er County.

These high-elevation gardens are harvested later in spring due to cooler mountain conditions, producing a slower-growing flush that develops a richer taste during a short harvest window in April. The tender spring leaves and buds are finely graded and glisten with a frosted, crystalline appearance.

The long-lasting bouquet of fresh jasmine blossoms imparts a nectar-like sweetness to the cup. This tea’s refined sweetness and elevated floral aroma make it a favorite among tea connoisseurs, whether enjoyed hot or iced.