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Snail (Yu Luo) Jasmine Green Tea

Rich jasmine aroma, mellow and refreshing

$2.50 $2.50
Snail (Yu Luo) Jasmine Green Tea

Rich jasmine aroma, mellow and refreshing

Summary
Origin:

Green Tea- Simao County, Pu-erh City, Yunnan Province, China

Jasmine - Hengxian County, Nanning City, Guangxi Province, China

Harvest Date:

April, 2018

Plucking Standard:

One bud with one leaf

Tea Scenting:

Five times scenting and one time scenting with flowers of richer fragrance

Dry Leaf: 

Tightly curled into snail shape, covered with abundant white hair

Aroma: 

Rich Jasmine fragrance

Liquor: 

Bright yellow color

Taste: 

Rich jasmine fragrance, fresh and sweet at the entrance, smooth taste, mellow and refreshing for tea liquor

Tea Bush:

Yunnan Da Bai Hao

Tea Garden:

Nanling Tea Garden (altitude is above 1500 meters)

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:

Curled into snail shape, covered with abundant white hair, it is a refreshing jasmine tea that can be infused for multiple times.

For jasmine scented tea, the most attractive thing is its charming jasmine fragrance. The fragrance of this tea is mainly from its unique Scenting Craft. In this process, the fresh jasmine flower gives off fragrance and the tea leaves absorb the flower aroma. After five times scenting, the jasmine fragrance is mixed well with tea. The meeting of green tea and jasmine flower, the mix of fresh jasmine fragrance and mellow tea taste, which creates the unique charming aroma.

 

The aroma of TeaVivre ‘s Snail (Yu Luo) Jasmine Green Tea is natural and rich, smells very comfortable and does not make us feel jaded. Its flower fragrance melts in the tea liquid, when drinking it we can obviously feel its sweetness; the material of this tea is one bud with one leaf, so the tea liquid is thicker and mellow. In addition, it is capable of steeping many infusions and can be enjoyed at anytime of the day.

 

Craft: Yi Ti (一提, known as Ti Hua)

As well as being scented five times with jasmine flowers, this type of Snail (Yu Luo) 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 is needed.

Making Process

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
185℉ / 85℃ 185℉ / 85℃
2 Teaspoons / 3g Tea 5g Tea
Brewing time: 5 - 8 mins 7 steeps: rinse, 10s, 15s, 20s, 30s, 40s, 60s, 80s
      Rinse time is around 5 seconds
Tea Garden

Nanling Tea Garden is located along the eastern bank of Lancang River, with an average altitude of about 1500 meters. Around this garden are rolling mountains always enveloped in clouds and mist, with the perfect illumination, temperature, and rainfall for tea growth. In addition to this, only organic fertilizers are used, to ensure the safety and natural health of the tea.

Nanling Tea Garden

 
Tea Farmer

Mr. Chen produces this Jasmine Snow Bud Green Tea. He has been learning how to craft tea since he was 15 years old, and specifically with jasmine tea for over 40 years. It has become very familiar to him, and he does it in his own special style, widely sought after by tea lovers.

Mr. Chen has told us “Jasmine tea is one of the most complicated varieties in all of tea-making. With more scenting steps, the process becomes more and more complex, and so too increases the risk of ruining the tea. But on the contrary, it also results in a higher grade of jasmine tea if the scenting is successful. The buds picked in spring will be immediately processed and then stored in the freezer until the jasmine starts to bloom in the summer; because the blooming and time of strongest aroma of the jasmine occurs during the night, it is important that the scenting is done overnight. This often makes the tea workers exhausted… the entire process of making tea is hard, but if you love it, the hardship is worth it.”

 
Origin

Yunnan - Green Tea

Simao is located in Puerh City, Yunnan, and has been praised as the “Chinese tea city”. It is also named Meng La (勐拉), which means it is a place where tea people lived. Simao is the beginning of the Tea Horse Road, or the southern Silk Road in history. It has beautiful mountain ranges and rivers with a pleasant climate, the weather warm in winter and cool in summer.

Map of Simao

 

Guangxi - Jasmine Flower

Produced in Guangxi, China, the jasmine used to scent this tea has earned primacy nationwide. The most outstanding area of production is Hengxian in Guangxi, known as “the city of Chinese jasmine” for its ability to produce both high-yield and high-quality flowers.

Map of Hengxian, Guangxi

Tea Bush

This Snail (Yu Luo) Jasmine Green Tea is made from the leaves of the Yunnan Dabaihao plant, also called Dahao for short. It propagates asexually and takes the form of a small tree. In 1985 it was certified as a national tea plant variety, and can grow up to 2.8m high with a thick trunk. The spring tea from this bush contains 1.8% amino acids and 28.2% tea polyphenols, marking it as a high-quality base for making loose leaf tea.

Fu Ding Da Bai Hao

 

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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