This tea is certified organic and produced to fair labor standards.
Crafted with early spring-plucked, baihao-style green tea and organic summer jasmine blossoms from Heng county, JASMINE BAI HAO hails from southern China's Guangxi province, a region famous for its vast jasmine gardens. The tea is substantially tippy—the plump, juicy buds produce a velvety liquor that sets this Hugo-specific lot apart.
Our take on this classic scented tea is annually hand-selected in mid-summer from small lots that emphasize the delicate bouquet and milky sweetness of the season's freshest jasmine blooms. Long Kou farm takes its jasmine production very seriously—Mingfu Lei, our on-site liaison and production master, is as much a connoisseur of fine wine as masterful tea, and thus understands the value of a well-rounded aroma alongside a succulent flavor profile.
The production of this tea is exceedingly labor-intensive. In late spring the leaves are machine-disrupted and shaped into loose pearls, ensuring the delicate fragrance is slow-released and that each extraction offers a new, layered taste that is tea-forward with a balmy overtone of nectar. To achieve a proper and thorough scenting, hundreds of plucked jasmine flowers must mingle with the base green tea overnight, be sorted and removed by hand, and the process repeated 4 times. Because Jasmine Baihao requires this degree of attention, it's imperative that labor conditions are at an elevated standard and well-monitored; as such, our partner Mr. Lei runs a tight ship at Long Kou, practicing strict organic cultivation that keeps tea pluckers healthy and passing the farm's economic prosperity on to its laborers. Our Long Kou Mao and Gui Shan Oolong receive the same treatment, and are made by the same expert pluckers and producers.
notes — sweet pea | hawthorn honey | nectarine
nomenclature — bai (白)—"white" | hao (皓)—"tip"
style — rolled & scented bai hao ("white tips")
cultivar — da ye ("big leaf")
region — guangxi province
locale — long kou farm
producer — mingfu lei
vintage — summer 2019
(use freshly boiled mineral water)
(100 ml small vessel—yixing teapot, gaiwan)
3 grams—180°F (82°C)—5 seconds + 10 seconds each additional steep
(350 ml large vessel—teapot BOLI, kettle steeper)
2 grams—180°F (82°C)—3 minutes