Chinese Name: Jingmai Mo Li Hua Cha

Profile

Leaf:	Tightly curled, deep green leaves
Infusion:	Golden, thick jasmine scented liquor
Aroma:	Robust green and jasmine notes
Taste:	Full-bodied, robust sweet jasmine green

Harvest Season:	Spring 2007
Origin:	Jingmai, Yunnan Province
Processing Method:	Roasted
Leaf Form:	One bud, two leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Jingmai Jasmine Green is made from the same Ancient Tea Leaf variety as our other Jingmai oolong teas. This tea is infused with 100% Organic jasmine flower essence. It combines the deep, robust flavors of the ancient large leaf and the light aromatic flavors of the jasmine flower. The jasmine essence serves well in creating for a beautiful balance between sweet, florid aromas and deep, profound green tea richness. 

 

Preferred Method:	Gaiwan 200ml
Acceptable Method:	Yixing Teapot 200ml
If You Must:	Teapot
Quantity of Tea:	3-5 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	30 seconds first and second brew; increase by 30 seconds each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 3-5 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  We suggest starting with shorter infusion times of up to 30 seconds for the first and seconds brew while increasing infusion times by 30 seconds for each consecutive brew.