Jasmine Oolong Tea is a scented oolong that combines the delicate sweetness of oolong tea with the heady fragrance of jasmine blossoms. The base tea is grown in Sanming City, Fujian Province, at an average altitude of 1100 meters. First time developed in collaboration with Taiwan in 1998, this tea is picked around the time of the Dragon Boat Festival, when the tea leaves have been naturally bitten by leafhoppers (small green cicadas), triggering a chemical reaction that produces natural honeyed and fruity notes.

The tea is made from the Jin Xuan Oolong cultivar and hand-picked as one bud with two leaves. It undergoes a semi-oxidation process of about 60–80%, followed by roasting, rolling, and drying. Afterward, it is scented with jasmine blossoms from Heng County in Guangxi, one of China’s most famous jasmine-producing regions. The scenting includes repeated layering of tea and flowers over two cycles (窨制), with each round lasting 8–12 hours, followed by baking and final sorting.

The result is a loose-leaf tea with curled leaves and visible white buds, showing a five-color hue: red, yellow, white, green, and brown. When brewed, it produces a golden infusion with a silky mouthfeel and a layered bouquet of honey, fruit, and jasmine.

For hot brewing, use 6 grams of tea with water at 95°C in a gaiwan or teapot. Steep the first infusion for 10 seconds, the second for 15 seconds, and increase gradually. For cold brewing, use 3 grams of tea in 330ml of mineral water, steeping for 40 minutes to release its floral aroma.

Origin: China, Fujian, Sanming

Packed: May 2025