Wang Yanxin is a fierce advocate for small family farming, working with her farmer friends to develop entirely new kinds of tea and help them establish cooperatives
This new category-challenging tea is made from Yunnan Da Bai, a traditional varietal used primarily for white tea. The buds are picked in very early spring when they are tender and downy, and then allowed to fully oxidize into black tea in the sun. This black tea is spread out with wild picked yunnan jasmine flowers and allowed to absorb the rich floral aroma of the jasmine. These jasmine flowers are picked out and replaced with fresh flowers five to seven times to ensure full infusion. This labor-intensive process is almost a lost art in China with most jasmine being scented by oils which burn off after a single infusion and don’t hold a true jasmine flavor the way real blossoms do. The sweet flavor of the black tea is a surprising but perfect pairing with the rich jasmine aroma.