Jasmine Chung Hao was one of the teas especially reserved for the Imperial Courts because of its fine and distinct flavour.
A more intense process of production that relies heavily on the skill of the tea master ensures a more intense jasmine than the plain one on offer.
Freshly added jasmine blossoms are added to the tea and then removed once the leaves have absorbed the jasmine scent. This process is repeated several times until the correct level of jasmine has been absorbed by the green tea.
A lovely depth of jasmine flavour with an almost honeyed aroma.
Instructions:1 heaped teaspoon per serving‚ Water: 75-80C‚ Infusion: 1-3 minutes