Xiang pian cha, also known as mo li hua cha is perhaps one of the most popular scented Chinese teas, as jasmine blossoms are used to flavour the tea. The fragrant jasmine flowers are usually blended with green tea to provide a smooth and floral taste, resulting in a rich, greenish-yellow colour infusion.

Brewing Recommendations:

Put 10g in a tea pot. Use water at 100 °c, let steep for 1 minute for the first time, increase the steeping time for each subsequent brewing. Good for up to 5 infusions.

Note: It is important not to steep too long to over-brewed.

Ingredients: Jasmine tea

Picture for reference only.