有機絲龍茉莉花茶





這款醇厚的綠茶是真正的珍寶。於春季採摘,儲存至夏季茉莉花盛開之時。為了製作有機絲綢茉莉綠茶,夜間盛開的茉莉花在清晨採集,並在白天保持低溫。到了傍晚,當花朵綻放並散發香氣時,便與茶葉層層交疊。此過程以新鮮花朵重複五個夜晚,讓綠茶浸染上最神奇的茉莉花香。





這款醇厚的綠茶是真正的珍寶。於春季採摘,儲存至夏季茉莉花盛開之時。為了製作有機絲綢茉莉綠茶,夜間盛開的茉莉花在清晨採集,並在白天保持低溫。到了傍晚,當花朵綻放並散發香氣時,便與茶葉層層交疊。此過程以新鮮花朵重複五個夜晚,讓綠茶浸染上最神奇的茉莉花香。
I've been drinking jasmine tea for years and the flower scent here actually lingers instead of vanishing after one steep. You can taste that it's a real green tea base underneath, not just perfume. Second steeping held up surprisingly well too.
The spring-plucked green tea base is what won me over — you can actually taste the leaves under the jasmine instead of just perfume. I've been brewing it around 175°F and it stays smooth with zero bitterness on the second steep.
I wasn't expecting much from a jasmine green tea, but the spring-plucked leaves give it a body that holds up to a second and third steep. There's real depth under the floral note instead of that perfumey taste cheaper ones have.