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The tea originally reserved for the refined tastes of the Imperial Court… Read More

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The tea originally reserved for the refined tastes of the Imperial Court…

The Chinese art of scenting tea leaves with jasmine blossoms may have originated as early as the 5th century, but the trend really took hold during the Ming Dynasty (1368–1644) when ‘bricks' of tea were abolished in favour of loose leaf, prompting tea artisans to experiment with new techniques. Designed as a drink for China's elite, this tea was strictly reserved for the Imperial Court where it was presented to the Emperor in elaborate ceremonies.

We've sourced our signature jasmine green tea from remote tea gardens in the south of China. The leaves are harvested and processed in the spring, then kept fresh until the summer jasmine season. Once picked, the young buds of jasmine start to open at dusk; they are then layered over the tea and carefully turned to release their essential oils, a process repeated up to six times overnight with fresh batches of flowers. The result is richly fragranced yet pleasingly light – delicious enjoyed at dusk, or as an after-dinner palate cleanser.

  • Tea Type

    Scented Green Tea

  • Origin


  • Taste Profile

    Sweet, Aromatic

  • Tastes like

    Sweet, aromatic jasmine

  • Food pairing

    Salty foods pair with sweetness well, fried dumplings, parmesan cheese

  • When to drink

    As a palate cleanser after lunch or supper


Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

A note from Whittard

“I don’t respond that well to caffeine, so I tend to go to our fruit and herbal infusions. Baked Apple is one of my favourites, and rooibos is lovely as a caffeine-free breakfast tea.”

- Octavia, Cambridge Store Manager


The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…



We've chosen the number 9 for this classic Chinese tea, a symbol of harmony in Chinese culture and historically associated with the Emperor.

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