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Mo Li Piao Xue Jasmine Green Tea

Strong jasmine flower smell

$2.00 $2.00
Mo Li Piao Xue Jasmine Green Tea

Strong jasmine flower smell

Rating:
97% of 100
Summary
Origin:

Jasmine - Heng County, Guangxi Province, China
Tea - Duyun City, Guizhou Province, China

Season:

Spring Tea

Harvest Date:

April 20, 2017

Plucking Standard:

One bud with two leaves

Dry Leaf: 

Twisted tea leaves attached with white downy fuzz,
interspersed with some jasmine petals

Aroma: 

Refreshing green tea aroma with strong jasmine fragrance

Liquor: 

Bright yellowish green

Tea Bush:

Fuyun No.6

Tea Garden:

Babao Shan Tea Garden

Caffeine:

Low caffeine (less than 10% of a cup of coffee)

Storage:

Store in airtight, opaque packaging; keep refrigerated

Shelf Life:

36 Months

Angel's Comment:

With Jasmine petals, this tea is characterized by its infusion-enduring jasmine fragrance and will be a good choice for tea lovers who are fond of jasmine flavor.

It’s a wonderful experience to be able to see these snow-white jasmine petals, reminiscent of flowers made of beautiful snow, floating in the bright yellow of this tea, and then to take a sip to enjoy its taste. After being scented up to four times with fresh jasmine blossoms, the pleasant, sweet aroma and flavor of the flowers absorbed into the leaves can still be appreciated even after several infusions; only a few cups of this tea can make your room fill with the fragrance of jasmine. This is a pleasant, subtle tea, suitable for leisure time at home or in your office, or anywhere else.

Craft: Yi Ti (一提, known as Ti Hua )

As well as being scented four times with jasmine flowers, this type of Mo Li Piao Xue jasmine green tea has undergone a special process called Yi Ti, or Ti Hua (提花, “final scenting”) with the goal of enhancing the intensity of the refreshing jasmine fragrance. Only first-grade flowers are selected for this, featuring large petals, pure white color, and strong fragrance. In order to retain this fragrance, the tea leaves and jasmine flowers are mixed together for one more scenting, and then do not undergo any further drying. Generally, the entire process of Ti Hua takes 6-8 hours, and for every 100kg of leaves, about 6-8kg of flower petals are needed.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 8.8oz / 250ml Gaiwan: 3.8oz / 110ml
185℉ /85℃ 185℉ /85℃
1.5 Teaspoons / 2g Tea 4g Tea
Brewing time: 3 - 5 mins 7 steeps: rinse,10s,15s,20s,25s,30s,40s,50s
      Rinse time is around 5 seconds
Tea Garden

Within Xiaoling Village, Heng County, Guangxi province, the Babaoshan tea garden covering an area of 2,000mu is a jasmine paradise. Visitors marvel at the sight of the uninterrupted jasmine fields here, their fresh fragrance heavy on the air. Thanks to careful, loving management, this tea garden has a high output level year after year, and the teas from this garden are purely hand-plucked and of the highest quality.

Babaoshan tea garden

Babao Shan Tea Garden in Heng County

Babaoshan jasmine garden

Jasmines are blooming

Origin

As the most productive jasmine growing area in China, Heng County has been honored by China’s State Forestry Administration and the China Flower Association as “the hometown of Chinese jasmine”. Under the tropical monsoon climate of South Asia, Heng County receives plentiful sunshine and rainfall, and experiences long summers and usually frostless winters - which are all optimal conditions for the jasmine’s growth.

Map of Hengxian, Guangxi

Tea Bush

Fuyun No. 6 was selected from the Tea Research Institute of the Fujian Academy of Natural Sciences. In 1987 it was certified as a province-level quality of tea plant. This particular cultivar belongs to the large-leaf variety, and is a small arbor tree that spreads by asexual propagation. The buds and leaves are typically yellow-green in color with a lot of soft white hairs. This tea contains 25.95% tea polyphenols, 3.43% caffeine, and 2.58% amino acids, marking it as suitable for the production of black and green teas.

Fuyun Tea Bush

History

Scented green teas have a history stretching back over a thousand years, to the first innovation of adding spices and flowers to tea during the Song Dynasty around 960 AD.

During the Ming Dynasty in the 1500s, the modern method of producing jasmine-scented tea, where the flowers are added to the tea during process prior to drying, was introduced - but at this time jasmine tea was rare, due to the complexities of the processing.

In the mid-1800s during the Qing Dynasty, production methods were perfected and the number of tea farms rapidly increased, which led to greater volumes and lowered prices. This in turn led to a surge in popularity, which the tea has maintained to this day.

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