Hand-rolled green tea pearls repeatedly scented with fresh jasmine flowers — fragrance without added petals in the cup.
The pearls unfurl over several minutes, releasing scent in waves — a glass teapot is worth it just to watch. Scenting quality varies enormously at the cheap end (artificial fragrance shows up as soapy); mid-grade pearls from Fujian deliver the real flower. 80°C keeps the green beneath the perfume from turning bitter.
The numbers above optimize for a standard Western mug (8–12 oz). If brewing Gongfu style in a gaiwan, double the leaf dose (5–7 g per 100 ml), use boiling or near-boiling water, and reduce steep times to 15–30 seconds for 6–8 distinct infusions. Read the full Gongfu breakdown →