This lightly oxidised green tea is from the Fujian province. Fresh jasmine flowers are picked in the morning and layered onto the tea at night, where they open up and release their scent into the tea. The blossoms are then removed leaving just their essential oils. This process is repeated up to six times resulting in the intense jasmine aroma of this tea. The liquor is amber and has a full bodied flavour with light astringency.
Use a heaped teaspoon per cup.
Infuse for 1-3 minutes at 75-80°C.
A 20g sample will make 10 250ml cups of tea.