This tea is certified organic and produced to fair labor standards.
JASMINE BAI HAO hails from southern China's Guangxi province, a region famous for its vast jasmine gardens. Crafted with early spring-plucked, baihao-style green tea and organic summer jasmine blossoms from Heng county, the tea is substantially tippy—plump, juicy buds produce a sweeter liquor than is typical for jasmine green teas made with lower grade leaves.
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. Unusual for a scented tea, this lot also features abundant cha qi owing to the big leaf varietal and unpruned trees. Fragrance and flavor are sturdy and last through several small format steeps.
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. 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 Maofeng and Gui Shan Oolong are made by the same expert pluckers and producers.
We source our green teas fresh each year at harvest. But like all green teas, this lot will begin to "stale" after 1 year. This process is greatly stunted by proper storage (our bulk bags are ziploc) and refrigeration.
notes — camellia flower | nectarine | soft
nomenclature — bai (白)—"white" | hao (皓)—"tip"
style — rolled & scented bai hao ("white tips")
cultivar — da ye ("big leaf")
region — guangxi province. china
locale — long kou farm
producer — mingfu lei
vintage — summer 2019
(use soft, freshly boiled water)
[300 ml+ vessel — BOLI, large teapot]
2.5 grams — 180°F (82°C) — 3 minutes
[150 ml- vessel — gaiwan, small teapot]
4 grams — 180°F (82°C) — 5 seconds
+10 seconds each additional steep