One of the tea world’s most beautiful treasures. For more than 100 years, only the youngest and finest green tea leaves have been used to form the base of this rarity. The leaves, while still not quite dry, are mixed with delicate jasmine blossoms up to six times. Then they are sieved and rolled by hand into small pearls. The tea leaf encloses the fine jasmine aroma and only sets it free during brewing. The cup has an elegant champagne color.