Watch the rings first: tightly hand-rolled from tender green and white tea leaves, they slowly unfurl in hot water and release a scent of fresh jasmine. The rings are a fairly recent innovation, meant to make both the look and the infusion more interesting than loose leaf alone.
The tea comes from China's Fujian province, where the leaves are picked in early spring and the jasmine flowers used to scent them are grown locally. Scenting happens over several nights: the tea leaves are layered with freshly picked jasmine blossoms so they absorb the floral aroma naturally. For the best batches, this layering is repeated to build a stronger, longer-lasting fragrance.
In the cup, expect a smooth, light-bodied tea that opens with soft grassy notes before giving way to a sweet, lingering jasmine flavour. Underneath sit hints of cherry blossom and honey, with a mild vegetal note rounding things out. The mouthfeel is silky and clean, and the finish is floral and sweet with no bitterness or astringency. Caffeine runs low, around 20 to 35 mg per cup depending on steep time.
To brew, use about 3 to 4 rings (roughly a teaspoon) per cup, water around 90°C, and steep for around two and a half minutes. No milk or sugar needed — the flavour is delicate enough to carry on its own.