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Even as early as during the Ming dynasty, fresh petals were used to flavour tea naturally.
With their pleasant fragrance and delicate aroma, flower teas are still valued as a special treat today. The still unopened blossoms are picked from the plant before sunrise and added to the finished tea. The product mixture is then heated. This is a
highly sensitive process and requires a wealth of experience and expertise in order to achieve the correct ratio of ingredients. The flower buds open
up in the heat and thus pass their full aroma on to the tea. The higher the quality of the tea, the more often this process is repeated. The very best jasmine flower teas undergo up to eight cycles
of this flavouring process. As a rule, the used blossoms are removed after each cycle.
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