Production of Jasmine tea takes place in two distinct phases, in spring, the tea leaves are processed into green tea and in summer, when the jasmine is in full flower, it is harvested and added to the already processed green tea. The green tea then absorbs the jasmine perfume.

DRY LEAF: Silvery-green small lightly-twisted leaves with jasmine petals. Fragrance of sweet jasmine, dry herbs and catmint.
INFUSED LEAF: Light green to yellow leaves, releasing strong aroma of jasmine and wild meadow opening up in fresh sunny morning.
LIQUOR: Crystal clear, soft golden cup. Mouthfeel is mellow, smooth and sweet with a notes of honeydew melon, freshly cut grass, sweet jasmine & warm hay. The aftertaste is fresh and crisp with bright astringency, leaving behind only a scent of delicate jasmine blossoms.