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Jasmine Balls - 1.1 lb / 500 gr

Country of Origin: China
Region: Fujian Province - Wuyi Mountains Region
Altitude: 1500 - 4000 feet above sea level
Shipping Fuzchou
Grade: Handmade special green tea balls - a rare tea.
Manufacture Type: Steamed green tea
Cup Characteristics: Light liquoring with slight fullness in the cup but excellent green tea character.
Infusion: Mottled silver hued leaves


1.1 pound / 500 grams packed in vacuum sealed foil bag for maximum freshness. Every now and then one comes across a tea that is quite unique. This is one of these teas. When you place a Jasmine ball in your cup you will see the outer leaves begin to uncurl. Once the infusion time is complete the tea looks like a flower with long petals on the outside and the short petals on the inside. Jasmine tea is one of the most pleasant tasting green teas available on the market. On the nose the dry tea has a floral bouquet which literally causes your senses to come alive with pleasant thoughts. After the first 3 weeks of the new season the tea used to produce the silver balls grows (but this special tea only grows until May 10th). Over the years special bushes which have a higher than usual incidence of mottled and ‘white’ leaves have been cloned and planted in one location of the tea estate. The leaves of these bushes grow longer more quickly and are covered with hairy white down giving them a silver appearance. The top two leaves and the bud are plucked. The long leaves are hand rolled lengthwise- one by one! A group of them are tied together, the leaves in the middle of the cluster are clipped short (being careful to leave the outer leaves full length) and then the long outer leaves and molded over the short clipped middle leaves into the shape of a ball. The silver balls are then wrapped in a individual mesh covering and steamed to halt any possible fermentation. The mesh is then removed and the silver balls are re-wrapped in special paper so when they dry the beautiful round shape is maintained. When the tea is infused the silver ball ‘blooms’, so to speak, and final shape is that of a chrysanthemum flower.

Green tea, above all others has a very delicate flavor which is easily marred by the impurities in the water used for brewing it. In the Tang and Ching dynasties water filters were not available and teas were often as expensive as gold. In those days the wealthy tea drinker would bring water from afar (sometimes up to 1000 miles away). Lu Yu the ‘Tea God’ declared: Mountain spring water is best, river water is next best, well water is the poorest.

There are many legends of the origin of tea. One such legend says that the founder of the Zen Buddhism cult, Saint Bodhidharma, once fell asleep during his meditation. When he awoke, he was so embarrassed that he decided to cut off his eye lids as an act of penance. ‘Cast to the ground, the severed eye lids grew into a tea plant which, when brewed, could banish sleep”.


When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180’F or about 80’C. Take about 1 silver ball and let it steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew - they form a beautiful flower and foretell life

1.1 pound / 500 grams packed in vacuum sealed foil bag for maximum freshness.

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