Of all the teas in the world, few are as visually captivating or aromatically enchanting as Jasmine Dragon Eyes. These hand-rolled pearls of green tea, scented with fresh jasmine blossoms, unfurl slowly in hot water like a flower blooming in slow motion - a ritual as beautiful as the tea itself.
The Ancient Art of Jasmine Scenting
Jasmine tea has been crafted in China for over a thousand years, with its origins traced to the Song Dynasty (960–1279 AD). The technique of scenting tea with jasmine flowers was developed in Fujian Province, where the cool mountain climate produces some of China's finest green teas. The process is a labour of love: freshly harvested jasmine blossoms are layered with green tea leaves overnight, allowing the tea to absorb the flower's natural fragrance. This process is repeated multiple times - sometimes up to seven or eight rounds - to achieve the deep, intoxicating jasmine character that defines a premium scented tea.
What Makes Dragon Eyes Special
"Dragon Eyes" (also known as Buddha's Tears or Jasmine Pearls) refers to the distinctive hand-rolled shape of the tea leaves. Skilled artisans roll each pearl by hand, a process that requires precision and patience. When steeped, these pearls slowly unfurl, releasing their fragrance gradually and allowing for multiple infusions from a single serving. The result is a tea that rewards patience — each steep revealing a slightly different expression of jasmine and green tea.
Flavour Profile
Jasmine Dragon Eyes offers a beautifully balanced cup: the natural sweetness and grassy freshness of green tea harmonise with the heady, floral perfume of jasmine. The liquor is pale gold with a lingering floral finish that's both calming and uplifting. It's a tea that engages all the senses.
Brewing Tips
- Water temperature: 75–80°C (do not use boiling water — it will damage the delicate leaves)
- Steeping time: 2–3 minutes
- Multiple infusions: These pearls can be steeped 3–4 times — each infusion offers a subtly different flavour
- Quantity: Use 4–5 pearls per cup and watch them unfurl
← Older post Newer post →
