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The traditional Drum Mountain White Cloud is also known as “Gushan Baiyun“ and originates
from the northern mountains in the province Fujian. Monks of the famous "Buddhist Drum" cloister
already appreciated this unique tea centuries ago. The famous English tea scientist Sir Robert Fortune visited this cloister in the middle of the 19th century and has ever since adored this slightly sweet, sometimes nutty, jasmine taste.
Brewing Instructions: :
1 tsp, 2-3 minutes, 75° Celsius
Did you know...
The process of scenting with Jasmine....
The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. They are then stored in a cool place until night. Between six and eight in the evening, as the temperature cools, the petals begin to open. Flowers and tea are "mated" in areas that are controled for temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms, and for the highest grades, this process may be repeated as many as 8-10 times, until the scent infuses into the tender leaf and actually becomes part of the leaf. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the tea, as the flowers are completely dry and contain no aroma.
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