Jasmine Yin Hao

Tea scented with the aroma of jasmine flowers has been a specialty in China since the Sung Dynasty ruled over 800 years ago. The jasmine plant was brought to China from Persia before the third century. These fragrant flowers first made their appearance in tea around the fifth century.

Jasmine Yin Hao is grown at high elevation the mountainous Fujian province, China. It is harvested in the spring and stored until early summer when fresh jasmine flowers are in bloom.

Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall.

In the early evening when the flowers begin to open, The green tea is blended with the jasmine flowers and stored overnight. The night blooming jasmine flower then opens and releases their fragrance into the tea.

It takes four or more hours for the tea to absorb the fragrance and flavour of the Jasmine blossoms, this process may be repeated for as many as six or seven times.

The tea absorbs moisture from the fresh jasmine flowers so it must be refired to prevent spoilage.

Brewing Jasmine Yin Hao