Jasmine Red Tea

1. What is “RED TEA”?

We refer to this as "red tea" to distinguish it from the commonly known British "black tea" internationally. There are significant differences in production techniques and flavors between Chinese red tea (especially Yunnan red tea) and British black tea: Chinese red tea undergoes traditional full fermentation, resulting in a bright amber (reddish-toned) tea soup with a warm, mellow taste and rich, layered aromas. In contrast, British black tea undergoes a higher degree of fermentation, yielding a darker brown tea soup with a robust flavor, often suited for mixing with milk.

Using "red tea" not only aligns with the characteristics of Chinese red tea's soup color and taste but also aims to help everyone intuitively perceive this unique tea charm from China, understanding its distinct appeal compared to the more familiar black tea.

2. What is the production process of jasmine red tea?What does the core process of "scenting窨制" mean?

 The scenting process of our Jasmine Red Tea is an exquisite interplay of time, craftsmanship, and nature’s bounty, with every step dedicated to pursuing the ultimate flavor.

We select premium red tea leaves and fresh jasmine flowers as raw materials, laying a solid foundation for quality from the very start. Jasmine buds are picked when they are on the verge of blooming, at which point they hold the most concentrated fragrance. As night falls, when the flowers naturally open and their aroma reaches its peak, the crucial moment of scenting arrives—tea leaves and flowers are layered alternately in a 1:1 golden ratio, allowing the dry tea leaves to fully absorb the floral essence.

This is no one-time process: after each round of scenting, the old flowers must be carefully removed and replaced with newly bloomed ones, and this cycle repeats. More rounds of scenting result in a richer, more lingering aroma, but they also demand exponentially more flowers, time, and labor, driving up the cost. Throughout, tea masters must precisely control the blooming degree of the flowers, the duration of mixing, the ambient temperature and humidity, and even the thickness of the tea and flower layers. A slight deviation in any detail could compromise the final aroma and taste.

Once all scenting procedures are completed, a "flower separation" step follows, thoroughly separating the tea leaves from the flowers—what ultimately reaches you is a pure tea product where only the fragrance of flowers lingers, with no trace of the blooms themselves.

It is thanks to such intricate and refined craftsmanship that when you open the package, the rich aroma of red tea and the delicate scent of jasmine intertwine and greet you. When brewed, the fragrance slowly diffuses from the cup, as if capturing the moment when night-blooming jasmine meets sun-dried red tea. Upon sipping, the mellow tea soup carries the dual aromas, unfolding gently on your palate—every note tells the story of this balance between nature and craftsmanship.