Phoenix Eye Jasmine is a wonderful deviation from round pearls. The hand-picked spring tea buds from Fuding County, Fujian Province come from the Da Bai tea tree, the source tea for our Silver Needle white tea. Once gathered the buds are meticulously hand-rolled into the shape of a phoenix's eye, then stored until summer to await jasmine harvesting.
When jasmine is available, the rolled tea is baked to drop its water content in preparation for scenting. Fresh flowers are then spread on top of the dry tea overnight so that the moisture and scent from the flowers are absorbed by the tea. The same process is repeated for several days.
The larger leaf buds steeps a tea that is rich and creamy - reminiscent of jasmine scented buttercream frosting.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 195 ° F
Steep Time 1 min 30 sec
Tea Bowl
Water Temp 195 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 195 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 195 ° F
Steep Time 2 min
The Da Bai leaf buds used in our Phoenix Eye Jasmine brew a tea that is creamy, without astringency or bitterness. The ideal infusion should bring out both the richness of the buds and the aroma of the jasmine.
Begin with 3.5 grams of tea with water at 195 degrees. Give the tea an initial 1 second rinse, then let steep for 1 minute. Steep the second infusion for 1 minute as well, but gradually increase steep time by 30 seconds for subsequent infusions.
