Jasmine Pearls

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.

Tea is harvested in spring and stored until summer when fresh jasmine blossoms are in bloom. Two delicate leaves and an unopened bud are handrolled into a small tea pearl and dried.

In the early summer, 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 tea pearls are 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 also absorbs moisture from the fresh flowers so it must be refired to prevent spoilage.

When hot water is added, the tea pearls unfold and releasing their delicate slightly sweet jasmine scent and flavor.

Brewing Jasmine Pearls