Fuzhou Jasmine Mao Feng

3 g · 80 ml Jingdezhen Qinghua gaiwan · Water at approximately 85°C

Warming the gaiwan brings Bingtang xiang (rock sugar aroma), followed by fresh white jasmine and the sweetness of yellow rock sugar.

The liquor is pale apricot-yellow, bright and clear. Sweetness arrives before the flowers. The fragrance is carried by the liquor, bringing together the freshness of Fuding Dabai (Fuding Big White cultivar) and the quiet fragrance of jasmine. Flower and tea remain inseparable.

The liquor is fine, supple and lightly oily. It moves smoothly across the tongue without roughness or astringency. A long Huigan (returning sweetness) develops gradually, accompanied by a cool sensation in the throat.

With each infusion, the floral fragrance becomes quieter while the sweetness remains steady. The liquor keeps its fine texture from one infusion to the next. Even after the colour has become lighter, jasmine remains in the tea. Bingtang xiang stays clear through the final infusion.