Lao Hua Cha is a traditional jasmine-scented tea that combines the freshness of classical tea with the fragrant floral notes of jasmine blossoms. This style of tea has deep historical roots, with jasmine-scenting methods dating back to the Song Dynasty. Over centuries, the process evolved into a refined multi-step technique, making jasmine tea a beloved drink in both the imperial court and among the general public.

The tea base is made from tender leaves of Fuding and Fuan Da Bai tea cultivars, carefully hand-picked in spring and early summer. Grown at altitudes of 200–600 meters across regions such as Guangxi Hengxian, Fujian Fuzhou, and Jiangsu Suzhou, the tea leaves are first processed into semi-fermented oolong-like tea and then repeatedly scented with freshly picked jasmine blossoms.

The scenting process may include three to seven scenting cycles (窨制), followed by baking and flower removal, allowing the tea to fully absorb the floral aroma. The result is a loose-leaf tea with tight, curly strips, evident white hairs, and dried jasmine petals interspersed throughout.

When brewed, Lao Molihua Cha yields a clear yellow-green infusion. Its flavor is smooth and refreshing, with the signature jasmine fragrance lingering both in aroma and taste. The combination of flower and tea offers a sweet finish and uplifting mouthfeel.

For brewing, use 3–5 grams of tea in a gaiwan, glass, or clay teapot. Preheat the vessel, then brew with water at 85–95°C. Infuse for 3–5 seconds for the first three brews, gradually extending the steeping time.

Lao Molihua Cha contains tea polyphenols, caffeine, vitamin C, and aromatic compounds. It may help with mental clarity, relaxation, antioxidant support, and mood enhancement.

60g

Origin: China, Guangxi / Fujian / Jiangsu

Packed: May 2025