2024 Moli Yinzhen Green ($0.35/g)

Jasmine Green Tea 2024
茉莉花绿茶 2024年

Fuding, Fujian ・ Heng, Nanning, Guangxi

Beijing takes scented tea seriously. Jasmine, osmanthus—there’s no fooling a seasoned Beijinger. They can tell the real from the artificial in a single sip.

Most jasmine green teas on the market rely on shortcuts—synthetic perfumes, low-grade base tea. But in Beijing, the demand for traditionally made jasmine tea remains high. No artificial scent, no gimmicks—just meticulous craftsmanship.

Sourcing this tea is a nod to that standard. A tea that would stand in Beijing’s best teahouses, meeting the expectations of those who know.

The base tea comes from a pesticide-free garden near Fuding, Fujian, and the jasmine blossoms are sourced from Heng County, Nanning, Guangxi—a region renowned for producing China’s most fragrant jasmine.

The scenting process is traditional and labor-intensive—fresh jasmine flowers are layered with green tea and replaced multiple times over several nights, allowing the tea to fully absorb the aroma. No dried jasmine flowers remain—by the end of the process, the tea itself carries the essence.

After an extensive search, this is the one I chose:

• Exceptional clarity and balance—real jasmine, soft green tea, nothing overpowering.
• Harmonious, natural aroma—floral without artificial sharpness.
• Gentle on the stomach—no heaviness, no nausea.
• Holds up beautifully across multiple steeps—consistent through 6–7 infusions.

Origin

• Base Tea: Fuding, Fujian – known for producing some of China’s finest teas.
• Jasmine Flowers: Heng County, Nanning, Guangxi – a region renowned for high-quality jasmine, cultivated in warm, humid conditions ideal for deep fragrance.

Harvest

• Green Tea: Spring 2024
• Jasmine Flowers: Summer 2024

Process

• Traditional scenting method – fresh jasmine flowers are layered with the tea leaves and replaced multiple times over several nights.
• No artificial scenting, no added dried jasmine flowers—the fragrance is naturally infused through direct contact.
• Final sorting ensures a clean, smooth tea with a lasting floral profile.

Water Recommendation

Aqua Sukabumi or a mix of Aqua Sukabumi & Cleo—balanced mineral content enhances the tea’s delicate floral notes without muting its clarity.

Brewing Suggestions

• Ratio: 1g / 20ml
• Water Temperature: 95–100°C (off boiling)
• Vessel: Porcelain gaiwan, porcelain teapot, glass teapot, or glass mug

How to Brew

Pour gently, avoiding agitation. The tea opens up over multiple steeps, best enjoyed over 6–7 infusions.

With an 80ml Dehua gaiwan: 4g recommended. Adjust steep times as needed, keeping the pour steady and controlled. Results may vary depending on your water.

Now, since you already tried Gongfu Style, next time you can try two other ways—Grandpa Style or Gaiwancha.

For Gaiwancha, use a 1:50 ratio (like 3g for 150ml). Add 90°C~boiling water straight to your gaiwan and sip directly from it—no cups. It uses less leaf since you sip slowly over time, and good material green teas can handle it well.

For Grandpa Style, take a mug (200ml) and use 2g of tea. Add hot water (~85°C), sip directly, and refill when there’s 1/4 water left. If the flavor gets too light, you can add another gram of tea. You can usually refill up to 4 times.

You can also go for Cold Brew. Use a 1:100 ratio (like 4g for 400ml). Put it in the fridge for 4 hours to 2 days. After drinking, refill with water and refrigerate again—up to 3 times works well.