Jasmine scented oolong tea. The base tea is pouchong which was harvested in spring and kept until summer when jasmine is in bloom. Then it was scented by blending jasmine flowers that blossom when left on the tea in the evening. Pouchong is less oxidized than most of the oolong tea so it is closer to green tea.
Recommended Steeping Instructions:
Use about 2~3 g (2~4 tsp) per 200 ml (6 oz) water
Steep 1~2 minutes in 80°C ~ 88°C (176°F ~ 190°F) water
Chinese Style of Steeping:
Use about 3~5 g per 200 ml water
Steep 3~5 minutes in 90 ~ 95 °C water, use clear glass with no lid, smell and taste
At least 3 infusions