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Jasmine Dragon Pearls 茉莉龍珠

Made from scenting Fujian Green tea leaves with natural jasmine blossoms and then tightly hand-rolled into small pallets to retain the fragrance of the jasmine. Fresh jasmine flowers are naturally infused with the tea leaf repeatedly over a two week period before removing the dry flowers. This process is referred as 四窨一提, or “four times scented, one soaring/flying.” It brews up an exquisite cup with an alluring aroma and delicate sweet floral taste.

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About

Jasmine Dragon Pearls | 茉莉龍珠

Made from scenting Fujian Green tea leaves with natural jasmine blossoms and then tightly hand-rolled into small pallets to retain the fragrance of the jasmine. Fresh jasmine flowers are naturally infused with the tea leaf repeatedly over a two week period before removing the dry flowers. This process is referred as 四窨一提, or “four times scented, one soaring/flying.” It is jasmine scented four times, each time followed by a light roasting. The roasting helps the leaf to absorb the jasmine aromatics. The fifth and final scenting uses a particularly high flower to tea ratio (1:1) to lock the freshness and extend shelf life. It brews up an exquisite cup with an alluring aroma and delicate sweet floral taste.

新鮮的天然茉莉花會與乾燥的福建綠茶放置在一起,好讓綠茶充份吸收茉莉花天然的精油與花香。當一批茉莉花香味被完全吸收後,茶農會人手逐一將茉莉花挑走,以防止花瓣令茶葉變苦。此過程在兩星期内反復五次,手工繁複,令茉莉龍珠比起一般茉莉花茶更為珍貴。

這個過程被稱為“四窨一提”。首四次新鮮茉莉花會與綠茶進行輕度烘焙,這有助茶葉吸收茉莉花的香氣。最後一次即第五次烘培,更使用了最高的花茶比例(1:1),以鎖定新鮮度及延長保質期。最後,茶農會人手將茶葉緊緊地卷成一粒粒小珠,以保留茉莉花的香味。經過繁複的工藝後,一杯精緻、具有清幽甜香和茉莉花香的茶呈現在你眼前。

  • Type: Green Tea 綠茶

    Oxidation: ●○○○○

    Cultivar: Da Bai

    Origin: Henghsien, Guanxi, China

    Elevation: 750m

    Method: Young white buds

    Harvest: 2021 Spring

    Tasting Notes: Sweet jasmine, orchid, smooth and refreshing.

  • Western Brewing
    3g | 80°C | 250ml | 3mins

    Gongfu Brewing
    6g per 100ml | 80°C | 25 secs
    +5sec for each extra infusion

    *Brewing instruction is just for your reference, experiment yourself and find the best brewing method which fits you!

  • Type: Green Tea 綠茶

    Oxidation: ●○○○○

    Cultivar: Da Bai

    Origin: Henghsien, Guanxi, China

    Elevation: 750m

    Method: Young white buds

    Harvest: 2021 Spring

    Tasting Notes: Sweet jasmine, orchid, smooth and refreshing.

  • Western Brewing
    3g | 80°C | 250ml | 3mins

    Gongfu Brewing
    6g per 100ml | 80°C | 25 secs
    +5sec for each extra infusion

    *Brewing instruction is just for your reference, experiment yourself and find the best brewing method which fits you!

  • About

    Jasmine Dragon Pearls | 茉莉龍珠

    Made from scenting Fujian Green tea leaves with natural jasmine blossoms and then tightly hand-rolled into small pallets to retain the fragrance of the jasmine. Fresh jasmine flowers are naturally infused with the tea leaf repeatedly over a two week period before removing the dry flowers. This process is referred as 四窨一提, or “four times scented, one soaring/flying.” It is jasmine scented four times, each time followed by a light roasting. The roasting helps the leaf to absorb the jasmine aromatics. The fifth and final scenting uses a particularly high flower to tea ratio (1:1) to lock the freshness and extend shelf life. It brews up an exquisite cup with an alluring aroma and delicate sweet floral taste.

    新鮮的天然茉莉花會與乾燥的福建綠茶放置在一起,好讓綠茶充份吸收茉莉花天然的精油與花香。當一批茉莉花香味被完全吸收後,茶農會人手逐一將茉莉花挑走,以防止花瓣令茶葉變苦。此過程在兩星期内反復五次,手工繁複,令茉莉龍珠比起一般茉莉花茶更為珍貴。

    這個過程被稱為“四窨一提”。首四次新鮮茉莉花會與綠茶進行輕度烘焙,這有助茶葉吸收茉莉花的香氣。最後一次即第五次烘培,更使用了最高的花茶比例(1:1),以鎖定新鮮度及延長保質期。最後,茶農會人手將茶葉緊緊地卷成一粒粒小珠,以保留茉莉花的香味。經過繁複的工藝後,一杯精緻、具有清幽甜香和茉莉花香的茶呈現在你眼前。

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