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Jasmine White 茉莉茶王

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Known as the 'King of Jasmine Tea' by local tea makers, this tea uses the same delicate tea leaf shoots as our fine quality Silver Needle.

After processing the tea leaves in early Spring, throughout the summer the leafs are gradually infused up to nine times with fresh Jasmine flowers, slowly absorbing their flavour and scent.

Try this tea in our Jasmine Tea Taster Pack »

$33 / 3.5oz
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Picking the flowers

Jasmine flowers love heat and humidity, and grow in the low, sub-tropical valleys in and around Fuzhou. In the hottest period of the year (July-October) the flowers open and release their scent in the late afternoons, normally the hottest period of the day. It's gruelling work for the pickers.

Manually sorting the best buds

The flowers are manually sorted, removing unopened buds and ones that have alreaedy started to wilt. For the fragrance to be transferred to the tea, the teamaker is looking for bugs which have just opened - as they are mixed with the tea, they will continue to open and release their flavour.

Infusing the flowers

Infusing the delicate Jasmine taste with the tea is a simple, but slow and painstaking process. Up to nine or ten times, fresh flowers are manually mixed with dried tea and left to transfer their flavour. Afterwards, the tea and flowers are sorted by hand, the flowers thrown away, and the tea dried again ready to be infused again the next day.

Where our tea is made

The best Jasmine flowers originate from the Fuzhou area, where a unique 'single-petal' strain of the plant exists. Our tea is processed at Lao Fu's farm in Ning De (宁德) just north of Fuzhou with flowers specially brought in from Fuzhou.

Lao Fu's farm

Lao Fu's farm was founded over 100 years ago, and is now one of the largest and most respected farms in the area. Master Fu's great-grandfather used to export red tea to the British before the Chinese Civil War, and now he keeps the tradition alive, producing a range of teas local to the area.

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