Like Liz, I’m always amazed at the work that goes into preparing dry teas like this one.

The dry “pearls” are redolent with the scent of the flowers. It is like being in a flower shop, blooming meadow or a perfume counter — if you’re into that kind of thing.

The steeped cup is no less floral. In a way, more so. Fresh flowers instead of dried flowers.

The liqueur is a delicate pale.

Happily, the cup is far less floral in the mouth than on the nose — less room to move around or something. There is a big, thick sweetness to this tea.

Jasmine teas are never going to be my thing. But this is a very good one and I’m glad I tried it so that I can confirm that the issue really just is the flowers, not the quality of the tea hiding under them.

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:

I have a chapter in this book of popular philosophy

I blog about cooking here https://dungeonsandkitchens.wordpress.com

I blog about composing music and gardening here


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