Dragon jasmine pearls. White and green tea. Picked during April and May, only the top two white and green leaves and a bud are used. They are stored until August until the most fragrant jasmine flowers are in bloom. Jasmine flowers open at night releasing their intoxicating scent. The delicate tea leaves and buds are introduced to the jasmine flowers each evening for about a week after which the flowers are discarded. The tea leaves, having absorbed the scent, are then hand rolled into tiny pearl shaped balls.
To best appreciate this exquisite tea, we recommend brewing it in the cup. Pour boiling water into a cup and allow to cool slightly. Add around eight to ten pearls to the water. After 3 or 4 minutes the leaves will unfurl and drop to the bottom releasing their wonderful flavour and aroma.
