About Fragrant Jasmine Dragon Pearls Tea

This tea is made from slightly more mature leaves and undergoes multiple scenting rounds, resulting in a fuller, more expressive jasmine aroma. While not rich in silvery buds, it releases fragrance quickly upon infusion, with a clear floral note and long-lasting scent.

Compared to bud-heavy jasmine pearls, this style emphasises aroma. It is more fragrant and easily noticeable from the first infusion, making it well-suited for everyday drinking or those who prefer a stronger jasmine character.

Appearance & Taste

The pearls are tightly rolled and evenly sized, with a balanced mix of leaves and buds. Dry leaves show tones of yellow-green and brown-green, with a natural, understated look.

The liquor brews to a deeper golden to amber colour, clear and warm. The jasmine aroma is rich and direct, remaining consistent across multiple infusions. The taste is smooth and rounded, with good body, a gentle sweetness, and a lingering finish.

Taste: Floral, Fresh, Jasmine, Sweet

Brewing Guide

Tea Cup

2 g

85-90°C (125ml)

2-3 mins

Enjoy!

Glass

4 g

85-90°C (250ml)

2-3 mins

Enjoy!

Teapot

8 g

85-90°C (500ml)

2-3 mins

Enjoy!

Kongfu Style

Use 5g in a gaiwan or teapot. Rinse briefly, then infuse at 85–90°C. Start with short steeps (5–10 seconds), gradually increasing. Suitable for multiple infusions.

Origin

Produced in Fujian, China, a traditional centre for jasmine tea. The base tea is made from local green tea, processed into a pan-fired style before scenting.

Origin: Fujian

Picking & Production

Spring-harvested green tea leaves are used as the base, then pan-fired and dried. Fresh jasmine flowers are picked in summer and scented with the tea over multiple rounds, followed by drying. The leaves are then hand-rolled into pearls.