Moli Hua Cha
茉莉花茶 · Jasmine Tea
Green
Jasmine tea is made at night.
The flowers come off the bush at noon, shut tight and silent, and only open after dark. So the scenting rooms in Fuzhou wait until nine in the evening to bury them in spring leaf that has been held back since April for exactly this.
By morning the spent blossoms are picked out and the whole thing begins again, up to seven times over for the best grades. Nothing is added but hours. No oil, no extract, no flower left in the tin. You are drinking a night that somebody kept.
- jasmine
- sweet
- fresh
- Origin
- Fuzhou, Fujian
- Water
- 80°C / 176°F
- Ratio
- 5.5 g / 100 ml
- Caffeine
- Medium
- Rinse
- Not needed
Fuzhou GI product; FAO Globally Important Agricultural Heritage 2014; UNESCO craft listing 2022
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~5.5g of tea
The session
5 infusions, about 2m 55s of total contact time.
- Steep 125sPerfume first, source unseen.
- Steep 230sJasmine steps fully into the light.
- Steep 335sGreen base surfaces beneath the bloom.
- Steep 440sHoneyed calm, flower and leaf even.
- Steep 545sThe night fades; sweet water stays.
Also sold as
Jasmine Pearl, Mo-li Hua-ch'a, Jasmínový čaj, Fuzhou Jasmine
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.