Ritual Floral

• Water: Spring water or purified water.

• Temperature: Approximately 190°F (88°C).

• Tea-to-Water Ratio: 1 packet of tea per 1/2 cup of water for each infusion.

• Tea Ware: Lidded bowl, small teapot, or water bottle with a removable filter.

• 1 ~ 6: Steep quickly, for about 10 seconds each.

• 7 ~ 9: Steep for about 15 seconds each.

• > 9 steeps: Adjust steeping time according to personal preference.

• Servings: For optimal enjoyment, use each packet for 12 infusions throughout the day.

• Duration: Best enjoyed within 2 day.

• When: Avoid on an empty stomach, and if you're sensitive to caffeine, skip it after dinner.

• Frequency: Limit to 3 packets per week.

Light fare such as fresh vegetables, fruits, and sushi perfectly complements this tea. It also pairs elegantly with Asian pastry.

To effectively enhance the fragrance and concentration of jasmine tea and improve its aroma profile, white magnolia flowers are often used as a base infusing.

This process involves blending the tea leaves with white magnolia flowers first and scenting them once, allowing the tea leaves to absorb the magnolia fragrance, which is called the "base fragrance." The intensity of the white magnolia base must be carefully controlled so that it enhances the tea's aroma without overpowering the fresh and delicate fragrance of the jasmine flowers.

During the process of flower infusing, the tea leaves fully absorb the fragrance molecules released by the flowers, creating a harmonious exchange. This results in a perfect fusion of tea flavor and floral fragrance—each enhancing the other in a balanced and complementary way. The tea retains its rich, refreshing taste while embracing the vibrant floral aroma. A single cup of this fragrant blend brings forth the deep connection between the tea and flowers, offering a delightful and immersive experience that leaves one enchanted.

To intensify the fragrance, a second round of scenting is sometimes done, known as “double scenting.” Similarly, scenting the tea three times is referred to as “triple scenting.” After the 1990s, the large-scale adoption of the “wet base continuous scenting” technique became widespread in jasmine tea production. After three rounds of continuous scenting, the tea base’s moisture content can reach up to 22%. This technique reduces the need for drying after each round of scenting and improves the overall quality of jasmine tea.

Special varieties of jasmine tea may undergo as many as six or seven rounds of scenting. The concept of “nine scentings,” however, is mostly regarded as a myth.

This tea went through five round of flower infusing.

The moisture content of the tea is kept below 9%, after which it is packed and ready for sale.

Once the process is complete, the flowers are removed, and the tea is not roasted again. 

During the scenting process, the tea leaves absorb both fragrance and moisture. Therefore, after removing the flowers, the tea must be quickly roasted to dry out the moisture in preparation for the final fragrance-enhancing step. It is important to monitor the drying time carefully, as too long of a roast can darken the tea liquor and mute the aroma. The temperature should be kept low to avoid over-roasting.

The process of “提花” (enhancing fragrance) is the final step in jasmine tea scenting. It is crucial for boosting the tea’s freshness and liveliness. After the main scenting process, a small quantity of large, full blooms, harvested on a sunny day, is carefully mixed with the tea leaves for an additional round of scenting. This step, known as “提花,” lasts for 6 to 8 hours.