Small is Beautiful
Crafted in small-batches by traditional artisans
Vacuum sealed at source for total freshness
Shipped in protective oxygen-free packaging
Soft and fruity with a sweetly
Fujian & Guangxi, Mainland China
Spicy chicken dishes, noodle soups,
Picked by hand
Multi award winning
Obal 2021 award x 2
World Packaging awards 2021
Jasmine Dragon Pearl, Mainland China
Making traditional jasmine tea is a true labour of love. For fine quality teas such as this, the lengthy process has changed little over hundreds of years. Our Dragon Pearl begins as a single-estate green tea from Bailin village in Fuding, Fujian province. Known as Fuding Da Bai, this delicate tea is harvested in the early spring when the local bushes produce their finest, freshest leaves. The leaves are withered and hand-rolled before being gently dried. Each pea-sized pearl is a miniature work of art, its silvery bud skilfully wrapped around the rolled leaf. But this is just the first step…
In the late summer the dried tea is transported to Hengxian, Guangxi province, to an award-winning jasmine tea master with 34 years' experience. At this point the local Arabian jasmine plants are in full bloom and their flowers are at their fragrant best. Mr Huang mixes fresh jasmine buds through the tea. Then, as the humidity rises overnight, the buds open and infuse the pearls with their distinctive perfume. This is repeated over the next five nights, with the flowers sifted out and the tea re-dried each morning.
LEAF APPEARANCE:Rolled balls of swirling deep green and silvery-beige
AROMA:Sweetly-subtle jasmine perfume, candied fruits
LIQUOR:Amber-gold with greenish hints
TASTE:Delicate mineral fruitiness and sweet floral notes
THE ART OF PREPARATION
JASMINE DRAGON PEARL GREEN TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your teapot and cups with boiling water.
- Discard the water and add one level teaspoon of tea to your pot.
- Add 200ml / 7oz water (i.e. one teacup or small mug) at 90°C / 194°F. If you don't have a thermometer, let the boiled kettle sit for four minutes.
- Place the lid on the pot and steep for three-to-five minutes. Stir, then strain the tea into your cup.
- To re-steep the leaves, repeat steps 3–5 (up to two times).