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In China, jasmine tea (Mo Li Hua Cha) is said to be the oldest of flower-scented teas and to have been developed under the Song imperial dynasty (960-1279). Mo Li Hua Cha is still made according to the age-old traditional method.
Mo Li Hua Cha is always made according to an age-old tradition: the freshly picked tea leaves are placed between layers of jasmine blossom until it flowers and the tea is naturally flavoured with the aromatic notes of jasmine, developing beautifully delicate floral notes.
100 g
Dosage
2 cc/250 ml
Infusion time
3 minutes
Temperature
80°C
Time of the day
Morning
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In China, jasmine tea (Mo Li Hua Cha) is said to be the oldest of flower-scented teas and to have been developed under the Song imperial dynasty (960-1279). Mo Li Hua Cha is still made according to the age-old traditional method.
Mo Li Hua Cha is always made according to an age-old tradition: the freshly picked tea leaves are placed between layers of jasmine blossom until it flowers and the tea is naturally flavoured with the aromatic notes of jasmine, developing beautifully delicate floral notes.