- Tea Knowledge
For a string of consecutive nights, these green tea pearls picked and neatly hand-rolled in spring meet mid-summer jasmine blossoms in the softest dousing of scents. Side-by-side, the two are left to lie and tousled ever so gently through these sleepless nights, giving way for the leaves to infuse the rich and sweet fragrance of fresh jasmine that arrives at the first nose and lingers until the very last cup.
Through the flower’s lasting traces, the aromas of piquant tangerine and exotic papaya weave through the one bud, one leaf composition, while the more mellowed flavor of rice milk, subtle cinnamon spice, and an unforgettably silken mouthfeel unfurl in the cup, a doubly-aromatic luxury.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.