Jasmine Yin Hao

Jasmine Yin Hao is one of our favorite scented teas. We use spring-harvested green tea from Fujian for the base tea. The buds are handpicked, then withered and dried. The finished tea is then stored to await the blossoming of late summer jasmine.

Once jasmine flowers begin blooming, the tea is taken out of storage and baked to remove residual moisture. Fresh jasmine flowers are then layered on top of the dry tea in such a way that the tea absorbs the moisture and aroma of the flowers.

The result is an intense and persistent jasmine aroma over a base tea that is rich in body. While green jasmine teas have become quite popular and are readily available, we have yet to come across one as delicious, balanced and aromatic as this one.

Brewing Guide

The ideal infusion of the Jasmine Yin Hao should begin with 3.5 grams of tea with water at 195 degrees. Give the tea an initial 1 second rinse, then let steep for 1 minute. Steep the second infusion for 1 minute as well, but gradually increase steep time by 30 seconds for subsequent infusions.