Jasmine Dragon Pearl green tea

Jasmine Dragon Pearl is one of the best-known Chinese jasmine teas. Its distinctive character comes not only from its intense floral aroma but also from its unique appearance: young tea leaves and buds are carefully rolled into small, even pearls that slowly unfurl in hot water.

Its jasmine character is created through a traditional scenting process. The tea is layered with fresh jasmine flowers, allowing the leaves to naturally absorb their fragrance. After scenting, the flowers are removed, leaving the tea leaves themselves infused with the characteristic aroma of jasmine.

The dry tea consists of small, tightly rolled, dark greenish-brown pearls. Once infused, it produces a clear, pale golden-yellow liquor, while the pearls gradually unfurl to reveal long, whole leaves and shoots.

Its flavour is smooth and delicately sweet, accompanied by an intense yet elegant jasmine fragrance and a lingering floral aroma.

One of China’s best-known centres of jasmine tea production is Fuzhou, the capital of Fujian Province. The city has a centuries-old tradition of tea and jasmine cultivation, as well as the practice of scenting tea with fresh jasmine flowers.

The tradition of jasmine tea production in Fuzhou can be traced back to the Song Dynasty, developed further during the Ming Dynasty and flourished during the Qing Dynasty. The traditional method involves scenting processed tea with freshly opened jasmine flowers and then removing the flowers. For higher-quality teas, this process may be repeated several times.

Jasmine Dragon Pearl is one of the most visually distinctive expressions of this tea tradition: the small, tightly rolled pearls gradually unfurl with each infusion, releasing the jasmine aroma preserved within the leaves.

Use 6 g of tea per 150–250 ml of water, preferably at 90 °C. You can prepare it in a small glass or porcelain teapot, or simply in a glass cup. A glass vessel is particularly suitable for this tea, as it allows you to watch the small tea pearls gradually unfurl.

Steep the first and second infusions for approximately 1 minute. For subsequent infusions, gradually increase the steeping time.