The black tea leaves are meticulously plucked as "one bud with two leaves" from high-quality ecological tea gardens in Wuyi Mountain. After undergoing traditional black tea processing steps—withering, rolling, and fermentation—the tea base is scented with mid-summer "Fu Hua" (peak-season jasmine blossoms) handpicked on sunny days in Hengxian County, Guangxi (China’s "Jasmine Capital"). Through four rounds of traditional scenting plus one final aroma-enhancing process (a recognized intangible cultural heritage technique), each scenting cycle lasts over 12 hours under controlled low-temperature conditions. This allows the black tea’s mellow honeyed notes to deeply intertwine with jasmine’s fresh floral essence, achieving a sensory profile that is "fragrant without being superficial, fresh without any muddiness".
Net Weight: 50g/1.76oz
Grade: Top grade
Plucking Standard: One bud with two leaves
Type: Jasmine Scented Black Tea
Origin: Wuyishan City, Fujian Province
Dry Tea: Tightly twisted, slender strands; dark and parched-looking with subtle golden tips.
Tea Soup: Presents a bright orange-yellow liquor with a distinct "golden ring".
Taste: Smooth and sweet entry on the palate; floral essence fully infused into the liquor, harmoniously layered with honeyed undertones.
Aroma: Intense and enduring jasmine fragrance seamlessly blended with the black tea’s natural fruity-honey sweetness.
Wet Tea: Reddish-bright, even, and intact.
What is Jasmine Black Tea?
This tea is a combination of Wuyi high mountain black tea and Guangxi jasmine flowers, hence the name "Jasmine Black Tea".
The tea raw materials come from high mountain tea trees in the core area of Wuyi Mountain National Reserve, the birthplace of black tea in the world and a world cultural and natural heritage site, and are made using the innovative process of Jun Mei black tea. It is made from jasmine flowers that bloom in Guangxi Province with a unique cellar technique that lets tea absorb the aroma of flowers.
Do you know Jasmine tea?
Traditional jasmine tea is crafted by scenting green tea with jasmine blossoms. Today, we've pioneered a bold experiment: merging the Junmei black tea technique with jasmine.
Creating jasmine-black tea presented extraordinary challenges. To perfect this fusion, our masters conducted relentless trials—fine-tuning tea-to-jasmine ratios and testing from one to eight scentings. Too few scentings muted the floral notes; too many overpowered the tea.
Through four meticulous scentings and one final drying, we achieved harmony: the tea’s refreshing sweetness elegantly embraces the flower’s fresh floral aroma.
What is the production process?
Tea embryo processing: In the past, jasmine tea was made using green tea as the base, but nowadays, white tea, black tea, and oolong tea are also very common but compared to green tea, other teas are more difficult to absorb the fragrance and more difficult to make.
This is mainly because of the limitations of both the tea and the process: black tea is not easy to absorb the fragrance and requires a larger amount of jasmine flowers and a longer manuring time when making. However, if the process is not well worked, black tea may become sour after a long time. The difficulty factor is 2-3 times that of jasmine green tea; in addition, the tea embryo of jasmine black tea must be light and sweet black tea, the traditional black tea is thick, red, and bitter, and the Jun Mei black tea is just right.
And green tea is cold for the stomach, the taste and aroma are easy to evaporate, tasting season and crowd restrictions. Black tea is warmer, more mellow, more nourishing, and stomach-friendly, suitable for all seasons.
Flower handling.
① Jasmine flowers have very strict requirements for harvesting, and the buds need to be harvested at 2-3 pm on the dog day (the hot, sultry days of summer) when the temperature is the highest. The flowers are most fragrant at night when they bloom naturally.
Magnolia flowers have a higher aroma than jasmine flowers, so jasmine tea is primed with magnolia flowers before manuring, and then manured with jasmine flowers to increase the overall aroma concentration.
Scenting: The tea embryo and flowers are mixed and stacked with white magnolia flowers as the base, which is completed after about 5-6h. In addition to this, when the temperature is too high, it needs to be spread out in time to dissipate the heat, and the flowers will wither after a manuring time of up to 10-15h. It is also necessary to separate the tea flowers and dry the tea leaves before the next manuring.
The tea master has been trying to find that 4 Scenting and 1 Jacquard are the best, not to cover the aroma of tea, not to cover the taste of tea, the aroma of tea and flowers blend just right, showing the perfect balance between the sweetness of tea and the freshness of flowers.
Is it tea or flowers in jasmine tea?
Triple-sifted to remove 100% blossoms, preserving only fragrance.Jasmine essence molecularly infused into the tea leaves – zero floral off-notes contamination.Eliminating petal moisture absorption – extends peak flavor shelf life
Brewing Methods
Gongfu Brewing: Preferably a white porcelain gaiwan. Add 4g tea and pour over 95°C spring water or purified water. The tea fragrance permeates the air. No need to rinse the tea leaves. One to three infusions of tea are poured immediately, then allowed to sit for 5 -15s to adjust the strength.
Cup Brewing: Add 2 grams of tea leaves and pour over 90°C spring water or purified water. No need to rinse the tea leaves. Steep for 1-2min before drinking. Repeat 2-3 times.
Cold Brewing: Add 2 grams of tea leaves to mineral water, ice water, or the refrigerator. Let sit for 2-3 hours before drinking.
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