Mo Li Piao Xue Jasmine Green Tea

Strong jasmine flower smell

Mo Li Piao Xue Jasmine Green Tea

Strong jasmine flower smell

97% of 100

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


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


Refreshing green tea aroma with strong jasmine fragrance


Bright yellowish green

Tea Bush:

Fuyun No.6

Tea Garden:

Babao Shan Tea Garden


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


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 see the still scene of the snow-white jasmine petals, which is reminiscent of beautiful snow flowers, floating in the bright yellowish tea liquor let along taking a sip to enjoy its taste. After having been scented and flavored up to 4 times with jasmine blossoms, the pleasant, fresh jasmine aroma and flavor absorbed by the leaves still can be apperceived even after several infusions. Only a few cups of this tea can make your rooms filled with jasmine fragrance. This is the very tea suitable for your leisure time either in your office or at home.

Craft: Yi Ti (一提, known as Ti Hua )

Except for being scented for 4 times, this type of Mo Li Piao Xue Jasmine Green Tea has undergone a special process called “Yi Ti”, also known as: Ti Hua (提花: final scenting). The purpose of Ti Hua aimed to enhance the intensity of jasmine fragrance and its refreshing notes. It only selects first grade jasmine flower that is featured with large petal, pure white color and strong fragrance. In order to retain most of its fragrance, the blended green tea and jasmine petals will not to be dried any more after the final scenting. Generally, the whole process of Ti Hua needs 6-8 hours, for every 100 kg of tea, it needs at least 6-8 kg flowers to be blended.

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

Located at Xiaoling village, Heng County, Guangxi province, Babaoshan tea garden covering an area of 2,000 mu is the paradise of Jasmine. People will be marvelled at his first sight of the uninterrupted jasmine fields here and the fresh breath of jasmine fragrance in the air. Thanks to the careful management, this tea garden has high output every year and the teas from this garden are purely hand-plucked and so with high quality level.

Babaoshan tea garden

Babao Shan Tea Garden in Heng County

Babaoshan jasmine garden

Jasmines are blooming


As the biggest jasmine growing area in China, Heng County has been honored by China’s State Forestry Administration (SFA) and China Flower Association as “The hometown of Chinese jasmine”. Being affected by the tropical monsoon climate of South Asia, Heng County in Guangxi has sufficient sunshine and rainfall, long lasting summer and frostless period, less snow days – all these favorable climatic conditions are favorable to the growth of jasmine.

Map of Hengxian, Guangxi

Tea Bush

Fuyun No.6 was selected from the Tea Research Institute, Fujian Academy of Agricultural Sciences. In 1987, it was certified as the province-level quality tea varieties with the number of GS13033-1987. This tea cultivar belongs to large-leaf variety, a kind of small arbor tree that propagated asexually. Typically, its tea buds and leaves are yellowish green in color with lots of white hairs. It contains 25.95% tea polyphenols, 3.43% caffeine and 2.58% amino acid, which is very suitable for making black and green tea.

Fuyun Tea Bush


Scented green teas have a history that stretches back over a thousand years. The innovation of adding spices and flowers to green teas started during the Chinese Song Dynasty, around 960AD.

During the Ming Dynasty, in the 1500's, the modern production method of Jasmine scented tea, with the flowers being added to the tea during processing, prior to drying, was introduced and perfected. In this time though, jasmine tea was still rare, due to the increased complexities the processing required.

However later in the mid 1800's during the Qing Dynasty, production techniques were perfected and the number of tea farms rapidly increased, leading to greater production volumes and cheaper prices, culminating in it becoming hugely popular in China, a popularity that has remained to this day.

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