Jasmine Yin Hao is one of our favorite scented teas. We use spring-harvested green tea from Fujian for the base tea. The buds are handpicked, then withered and dried. The finished tea is then stored to await the blossoming of late summer jasmine.

Once jasmine flowers begin blooming, the tea is taken out of storage and baked to remove residual moisture. Fresh jasmine flowers are then layered on top of the dry tea in such a way that the tea absorbs the moisture and aroma of the flowers.

The result is an intense and persistent jasmine aroma over a base tea that is rich in body. While green jasmine teas have become quite popular and are readily available, we have yet to come across one as delicious, balanced and aromatic as this one.

Our jasmine teas are crafted in the traditional style from green or white tea leaves scented with natural jasmine blossoms. These base teas and the jasmine aromatics are both sensitive to temperature. Using water no warmer than 170°F will preserve the sweetest and most aromatic jasmine taste, while still producing a rich and satisfying tea.

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