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JoyZen Tongmu Jasmine Floral Tea
This innovative tea artfully blends the traditional scenting process of jasmine tea with black tea craftsmanship. The scenting process involves layering freshly picked jasmine buds with tea leaves - the highly absorbent tea leaves capture the fragrant molecules released as the blossoms open, creating classic jasmine tea.
Our unique version combines Wuyi Chi Gan black tea（A premium Lapsang Souchong black tea） with Fuzhou jasmine flowers, undergoing five rounds of traditional scenting over several months.
It preserves jasmine tea's refreshing floral character while gaining black tea's mellow sweetness, resulting in a rich, full-bodied profile. The liquor shines with an amber-orange hue and oily luster.
The first sip bursts with elegant jasmine fragrance, followed by subtle notes of ripe fruit and powdery sweet florals. Silky and smooth on the palate, the tea delivers a vibrant yet balanced sweetness, finishing with a refreshing coolness reminiscent of mint and licorice. Its remarkable longevity offers seven infusions with lingering floral aftertaste.
$99 | 100g (5g x 20 bags) | 1 Box
Brewing Guide:
Use a 120ml gaiwan or teapot with 5g of tea (standard pouch weight).
Brew with mineral or purified water at 95°C+.
Discard the first infusion immediately (no rinsing needed).
For the 2nd–5th infusions, steep for 5–10 seconds.
From the 6th–12th infusions, increase steeping time by 5 seconds per round.
After each infusion, leave the lid open for ~1 minute to cool the leaves slightly, enhancing floral and fruity notes.
About Traditional Jasmine Tea Scenting Process:
1. Ingredient Selection: Fine Tea Meets Fine Flowers
Quality ingredients are essential. The tea base should be highly absorbent—black, white, or green tea works best. Jasmine buds are picked on midsummer afternoons when their fragrance peaks. The buds should be plump, pure white, and pest-free. After picking, they are spread thinly in a cool place to allow gradual blooming.
2. Scenting: Infusing Tea with Floral Essence
The core step involves layering tea and jasmine blossoms (typically 100 lbs of tea with 40–50 lbs of flowers). Alternating 3–5 cm tea layers with jasmine blossoms creates a stacked structure.Under controlled temperature (30–40°C) and humidity, the tea absorbs the floral scent over 4–6 hours. If overheating occurs, the pile is turned to cool; if too cold, it’s covered. Once the fragrance fades, the spent flowers are removed.
3. Baking: Locking in the Aroma
The scented tea, now moist, is baked at 100–120°C for 20–30 minutes to reduce moisture, stabilize the aroma, and enhance flavor.
4. Flower-Enhancing: A Final Floral Touch
For a fresher aroma, 10–15 lbs of top-grade jasmine blossoms per 100 lbs of tea are briefly mixed (1–2 hours) without rebaking, preserving the floral brightness.
5. Refinement: Perfecting the Tea
The tea undergoes sieving, winnowing, and sorting to remove stems and debris, ensuring uniformity. Blending adjusts aroma and taste for consistent quality.
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Product Info
This innovative tea artfully blends the traditional scenting process of jasmine tea with black tea craftsmanship. The scenting process involves layering freshly picked jasmine buds with tea leaves - the highly absorbent tea leaves capture the fragrant molecules released as the blossoms open, creating classic jasmine tea.
Our unique version combines Wuyi Chi Gan black tea（A premium Lapsang Souchong black tea） with Fuzhou jasmine flowers, undergoing five rounds of traditional scenting over several months.
It preserves jasmine tea's refreshing floral character while gaining black tea's mellow sweetness, resulting in a rich, full-bodied profile. The liquor shines with an amber-orange hue and oily luster.
The first sip bursts with elegant jasmine fragrance, followed by subtle notes of ripe fruit and powdery sweet florals. Silky and smooth on the palate, the tea delivers a vibrant yet balanced sweetness, finishing with a refreshing coolness reminiscent of mint and licorice. Its remarkable longevity offers seven infusions with lingering floral aftertaste.
$99 | 100g (5g x 20 bags) | 1 Box
Brewing Guide:
Use a 120ml gaiwan or teapot with 5g of tea (standard pouch weight).
Brew with mineral or purified water at 95°C+.
Discard the first infusion immediately (no rinsing needed).
For the 2nd–5th infusions, steep for 5–10 seconds.
From the 6th–12th infusions, increase steeping time by 5 seconds per round.After each infusion, leave the lid open for ~1 minute to cool the leaves slightly, enhancing floral and fruity notes.
About Traditional Jasmine Tea Scenting Process:
1. Ingredient Selection: Fine Tea Meets Fine Flowers
Quality ingredients are essential. The tea base should be highly absorbent—black, white, or green tea works best. Jasmine buds are picked on midsummer afternoons when their fragrance peaks. The buds should be plump, pure white, and pest-free. After picking, they are spread thinly in a cool place to allow gradual blooming.
2. Scenting: Infusing Tea with Floral Essence
The core step involves layering tea and jasmine blossoms (typically 100 lbs of tea with 40–50 lbs of flowers). Alternating 3–5 cm tea layers with jasmine blossoms creates a stacked structure.Under controlled temperature (30–40°C) and humidity, the tea absorbs the floral scent over 4–6 hours. If overheating occurs, the pile is turned to cool; if too cold, it’s covered. Once the fragrance fades, the spent flowers are removed.
3. Baking: Locking in the Aroma
The scented tea, now moist, is baked at 100–120°C for 20–30 minutes to reduce moisture, stabilize the aroma, and enhance flavor.
4. Flower-Enhancing: A Final Floral Touch
For a fresher aroma, 10–15 lbs of top-grade jasmine blossoms per 100 lbs of tea are briefly mixed (1–2 hours) without rebaking, preserving the floral brightness.
5. Refinement: Perfecting the Tea
The tea undergoes sieving, winnowing, and sorting to remove stems and debris, ensuring uniformity. Blending adjusts aroma and taste for consistent quality.
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Brand:
DaoTeaHarmony
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Collection:
