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Mini Jasmine Shou Mei White Tea combines the fresh taste of jasmine with the delicacy of white tea harvested in Fuding, Fujian. These mini Jasmine Shou Mei squares are made with pressed Shou Mei white tea and whole jasmine flowers. As this tea does not undergo a traditional jasmine-scenting process, the jasmine flavour and aroma are very delicate. This allows the tea base to express its flavours more brightly, while the jasmine flowers add a light floral aroma in the aftertaste. Each piece is conveniently portioned at approximately 5–8 g. Tasting – Appearance and aroma The leaves are pressed into square bricks, ranging from shades of green to the creamy white of the whole jasmine flowers. The infusion is sweet and aromatic, with notes of honey, jasmine and yellow fruit. The liquor is golden yellow, with a silky, light body and no astringency or bitterness. Gong Fu Cha The first infusion offers fresh floral jasmine notes followed by intense acacia honey sweetness. The second reveals stronger honey, peach and dried apricot. From the third infusion onwards, beeswax and vanilla notes appear, while jasmine floral freshness persists. Western style The opening is very sweet, with acacia honey followed by clear but never excessive jasmine notes. Fruity aromas of apricot compote and ripe summer fruit follow. The sweetness is balanced by the freshness of the jasmine flowers. Place of origin: Zhenghe, Fujian, China. Infusion method Use one piece in a 150 ml gaiwan. With water at 90 °C, briefly rinse the leaves and infuse first for 20 seconds, then increase each infusion by 10 seconds (20–30–40…). This tea lasts for approximately 6 infusions. For a Western preparation, use one piece in a 200 ml cup at 90 °C for 3 minutes. Store in a cool, dry place.
Price including VAT
Mini Jasmine Shou Mei White Tea combines the fresh taste of jasmine with the delicacy of white tea harvested in Fuding, Fujian. These mini Jasmine Shou Mei squares are made with pressed Shou Mei white tea and whole jasmine flowers. As this tea does not undergo a traditional jasmine-scenting process, the jasmine flavour and aroma are very delicate. This allows the tea base to express its flavours more brightly, while the jasmine flowers add a light floral aroma in the aftertaste. Each piece is conveniently portioned at approximately 5–8 g. Tasting – Appearance and aroma The leaves are pressed into square bricks, ranging from shades of green to the creamy white of the whole jasmine flowers. The infusion is sweet and aromatic, with notes of honey, jasmine and yellow fruit. The liquor is golden yellow, with a silky, light body and no astringency or bitterness. Gong Fu Cha The first infusion offers fresh floral jasmine notes followed by intense acacia honey sweetness. The second reveals stronger honey, peach and dried apricot. From the third infusion onwards, beeswax and vanilla notes appear, while jasmine floral freshness persists. Western style The opening is very sweet, with acacia honey followed by clear but never excessive jasmine notes. Fruity aromas of apricot compote and ripe summer fruit follow. The sweetness is balanced by the freshness of the jasmine flowers. Place of origin: Zhenghe, Fujian, China. Infusion method Use one piece in a 150 ml gaiwan. With water at 90 °C, briefly rinse the leaves and infuse first for 20 seconds, then increase each infusion by 10 seconds (20–30–40…). This tea lasts for approximately 6 infusions. For a Western preparation, use one piece in a 200 ml cup at 90 °C for 3 minutes. Store in a cool, dry place.
