This refined tea is made by hand from the first second leaves of the tea plant.
The pearls are then up to five times more fragrant with the night-blooming jasmine flowers. It is traditionally served on special occasions.
After withering, the tea leaves are heated for a few minutes to a temperature of 100 degrees Celsius, by means of large wok pans (China) or by steaming (Japan). This process makes the tea leaves softer and easier to roll.
The tea leaves can be formed into many different shapes. The most common is rolling into small balls, as in Gunpowder Tea, or crushed, as in Sencha Currant Tea. Sometimes the leaves are even twisted lengthwise.
Then the tea leaves are dried, by means of hot air circulation, until the moisture content is about 5%.
Finest Chinese White tea, jasmine.
Pour water that is off the boil, about 80 degrees Celsius on 2 grams of tea and let it steep for 5 minutes for best results.