Organic Premium Jasmine Tea Dragon Pearl Mo Li Long Zhu Tea Pearl Jasmine green tea Dragon Phoenix Pearl, Dragon Pearl

 

Name:  Mo Li Long Zhu, Dragon Phoenix Pearl, Dragon Pearl，Pearl Jasmine

Origin : Fuding, Fujian Province,China

Grade : Good

use by: This is bulk tea, it does not have a fixed shelf life. In general, we recommend that you drink it within one year (from date of purchase).

Stockpiling ：Sealed packaging OR Refrigerator freezer room. Dry and no direct sunshine.

Production date:This year

Use By: One Year

expiration date:

This is bulk tea, it does not have a fixed shelf life. In general, we recommend that you drink it within one year 

                 (from date of purchase).

Brewing Recommendation: Add 3/4 teaspoon of dry tea to a clear tea glass or a porcelain cup. Bring fresh, cold water to a boil, keeping it boiling for about 5 seconds. Allow the temperature to fall to approximately 185 degrees (check with a thermometer, if possible; otherwise, wait about five minutes) and fill the cup with hot water. Steep for 2-3 minutes. Sip slowly and enjoy. When the tea water goes down to one-third of the glass or cup, add hot water again for a delicious second infusion~~~~~~~~~~~Good for multiple infusions.

 

Taste:A tranquilizing tea that is light and refreshing, with a delicate jasmine flower scent.

Appearance:The tea leaves are rolled into beautiful pearl-like shape. When steeped, the "pearls" slowly unfurl into long needle shaped leaves releasing its light and wonderful aroma.

 Chinese Green tea is light and refreshing. Well known for its many health benefits, Chinese Green tea helps to prevent cancer, lowers cholesterol & blood pressure, strengthens the immune system, prevents cavities, reduces stress and regulates ageing.

 Pearl Jasmine is made by rolling the tender shoots of the tea leaves and buds into beautiful "pearls" and is scented with fresh jasmine petals. This tea is incredibly popular and will delight you whether you are a beginner or the most avid tea drinker

 

About Jasmine Dragon Phoenix Pearl Tea

Dragon-phoenix ball or pearl tea was a general designation for Song's North Garden tribute tea, which included the Dragon ball tea and the Phoenix Cake Tea. The North Garden was located in Phoenix Mountain of Jian'ou, Fujian Province. The Dragon-phoenix ball tea was already made during Song Taiping Xingguo period (A.D. 976-983). During the Xianping period (A.D 998-1003), Ding Wei made "Big Dragon Ball" to pay tribute. During Qingli period, Cai Xiang made "small Dragon Ball" which got the better of the "Big Dragon Ball". The Dragon-phoenix ball tea was the greatest achievement of ancient Chinese cake tea production.

This lovely tea is now grown in the Fujian and Jiangxi provinces, and Guandong province. Some say Dragon Phoenix Pearl gets its name from the tea bushes "climbing the hillsides like a Dragon rising from the waters". Others suggest it refers to the way the green and white leaves of the tea twist and swirl around one another. It is grown in a mountainous, often fog-shrouded area near the border of the Fujian and Jiangxi provinces. Dragon Phoenix Pearl is one of the finest jasmines shipped from the port of Foochow.

Jasmine pearls are tightly rolled white tea leaves (in tea talk, white = buds only) that have been suffused with Jasmine essence in the drying process. Lower grade Jasmine teas are packed with the flowers included; the best jasmine teas are not, since the scenting process has completely infused a very strong flavor and essence of Jasmine over a very delicate tea. Guandong province tea is excellent and very similar to the Jasmine Pearls from Imperial Tea Court at almost half the price. The base flavor of the Imperial Tea Court Pearls is superior, but it is not an exceptional difference.

The tea is plucked in April and May and stored until August when the finest jasmine blossoms are in bloom. Night blooming white jasmine flowers are picked in the morning when the tiny petals are tightly closed and kept cool until nightfall. In the early evening the flowers begin to open with a popping sound which is the signal for the scenting to begin.

Once open, the "mating" of the jasmine and tea leaves takes place in up to seven applications, each taking up to four hours, after which the jasmine petals are removed. Once the petals are removed each leaf and bud set are skillfully hand rolled into a tiny pearl size ball. The tea is then wrapped in silk mesh and dried to set the form. The "pearls" vary somewhat in size, with the higher grades containing larger and fewer broken pearls.

When steeped, these leaves unroll and produce a tea with a pronounced floral and fresh green tea scent, a full-bodied refreshing sweet taste, and a pleasing long lasting floral aftertaste. The hue of this tea is a light peach color.

During the first infusion the boiling water causes the tiny pearls to open like flowers and then sink slowly to the bottom of the cup. Amount? It is recommended to place 12 to 20 of these tiny pearls in a clear glass mug (10-12 ounces) to watch their graceful unfurling- some Western restaurants even serve it in a wine glass. Enjoy the superb fresh bouquet, delicate flavor and unique leaf without milk or sugar. This tea is special due to the scenting process, the tea that is used as its base, and the care taken afterwards. A typical grade of jasmine tea is scented once with jasmine petals, but in Pearl Jasmine the tea leaves are scented seven times. The green tea that is used as the Pearl Jasmine's base is a very high grade of green tea grown in China.

Dragon Pearl tea leaves are customarily reinfused by adding additional hotter water to the cup for a morning of drinking. Tea connoisseurs suggest pleasant differences in the flavor can be perceived for four to seven brewings.

It is recommended that oolong and white teas be brewed at a slightly lower water temperature than black tea, as the flavors are more delicate and volatile. Remove the freshly boiled water from the heat and allow it to stand for at least one minute- temperature 170-180 degrees. For multiple infusions, increase time and water temperature with each infusion.

The water used to steep this tea should be about 160-180°F or 70-80°C. Use about 2 teaspoons (3 grams) of tea leaves for about every 5 ounces (150 milliliters) of water. A steeping time of about 3-5 minutes with more or less time is recommended depending on the desired concentration. As a rough guide, the hotter the water or the greater the amount of leaves used, the shorter the steeping time should be. The use of a covered glass or ceramic cup is recommended for steeping in order to appreciate the tea leaves..

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