Product Description

Special Harvest Grade | TeaFountain Exclusive Crop | Antioxidant-Rich | These superb Jasmine Green Tea Pearls from the Wu Lu Mountain Region / Jiangxi Province in China are becoming popular. White Tea character and flavor profile.
The leaves of this tea are picked only a few days a year. The gentle ‘steaming and drying’ process in the open air allows these ‘Mao Feng Phoenix Pearls’ to mold its charming-sweet and exquisite jasmine flavor profile.
Only small amounts of this Jasmine Tea Pearls are harvested and made available to the market. The infusion is clear and pale.
Theine (caffeine) content: Very low | Gift Tin Packaging  (Reusable & Recyclable)

Ingredients: Fine sustainably farmed and hand-crafted Whole Leaf Green Jamine Tea Pearls from the Fujian Province in Southern China.

Suggested Water Temperature: 175 F – Suggested Infusion Time: 5 Minutes  – One serving makes two infusions.

To sweeten add just a few Rock Candy Crystals. Add more hot water if desired.

Preparation: Bring fresh water to the boil. Let it cool down for 2 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of these Green Tea Pearls into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse up to 5 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter’ for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.

Culinary notes: Because of its fresh and lighter green tea character this Green Tea is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter French cheese selections.

General Info: Leaves for green and black Teas are grown and harvested in 14 provinces of Central and Southern China. The Tea Estates are located in the mountain regions. Climate and elevation produce a wide variety of blends and flavors of the Thea sinensis that are lower in tannic acid than the Thea assamica species that is cultivated in India, Sri Lanka and Indonesia. The best known names are China Keemun, Szechwan, Yunnan, Fujian, Jasmine and Rose Tea. The best tea crop quality derives from leaves that are picked during the spring harvest and mostly air-dried.

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