This beautiful hand picked and traditionally scented pre-QingMing white jasmine tea is still the finest jasmine we have ever tasted. The tea’s careful craftsmanship makes a lovely union of locally-harvested Yunnan jasmine blossoms to scent creamy, luscious white tea buds.
As we’ve come to love in years past, the aroma of this fresh spring tea is deep, forward and sensual – jasmine and lilac, banana and vanilla bean, confidently balanced. The flavor reminds us of delicate rose candy, then unfolds into honeyed fruits. Later steepings build in brightness towards melon or sweet strawberry as a lovely vanilla citrus sweetness builds and lingers.
The secret behind the beauty and balance of this tea is its traditional scenting. After the white buds are finished, the tea is allowed to dry with fresh jasmine flowers and petals. After a night of scenting, the flowers are changed out once a day for seven days to absorb the full fragrance of the fresh flowers. The result is a gorgeous example of how powerful natural, traditional scenting can be.
Wonderfully, the good qualities of this tea don’t stop with candy and cream. The aftertaste builds up towards a Yunnan pine flavor with a tingling, numbing texture that reminds us of sheng pu’er. This Yunnan White Jasmine is a joyous celebration of spring, perfect to enjoy hot or iced.
ICED: Perfumed florals are more potent, with an exquisite silky texture and notes of melon and banana fruit salad.
Date of Picking:Pre Qing Ming, early March 2015
Location of Picking:Lincang Region, Western Yunnan
What Was Picked:Silver Needle White tea, 100% bud material, picked and steamed, then allowed to dry with fresh jasmine petals changed out once a day for seven days to absorb full fragrance.
Sourcing Agent(s):Ren Weiwei, with help from Yunnan expert Wang Yanxin
Whenever possible, use filtered water or spring water, freshly boiled.
Western Brewing: Use 4g of tea (2T) in 6-8oz of fresh-boiled (either 175°F or 205°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
Gongfu Brewing: Do not heat your gaiwan. Add 4 grams of leaves for a medium gaiwan. Use 175 degree water. No need for a rinse. Steep for 5 seconds. Increase steep time after the third steeping by 3 seconds or to taste. Enjoy at least 6 infusions.
Glass Brewing: Boil water to 175 degrees, or until the smallest bubbles start rising to the surface. Fill a tempered glass cup or teapot 2/3 full with the water. Sprinkle 1TB of leaves per 8oz of water used in the vessel. Swirl lightly and watch the leaves slowly unfurl and sink. Drink right out of the cup, blowing the leaves to the side, and experience the tea first very light, and then stronger as it continues to steep.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered water just under boiling. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.
Wang Huiming Style Gaiwan Brewing
"Wang Huiming brews tea with the ultimate goal of treating everyone with respect, keeping them happy, and engaging them with the smells and tastes of the tea...Notes from the Tea Fields
"Tea is first and foremost a humbling experience in China. Even the particularities of the tea ceremony itself are meant to preserve not obscure this humble quality...The First Ingredient in Tea
"The water that you use will carry the flavor of the tea, but it will also carry its own flavor. No tea can turn bad water into good water...