Thousands of jasmine flowers picked at dawn, laid in successive layers over the tea buds, then removed one by one by hand once their fragrance has been imparted: Thé des Mandarins Jasmin is scented using this ancient process, repeated several times, the tea being dried again between each pass to receive fresh flowers. No added flavouring, only the prolonged contact of the flower and the leaf.

The base is a Yin Zhen, the “silver needles” of Fujian Province, China: buds alone, covered in silvery down, which make up the finest grade of white tea. White tea is the least processed of all: simply withered and dried, it keeps a delicacy that the jasmin dresses without covering. Declared composition: Yin Zhen white tea scented with jasmine flowers; none of the fourteen allergens subject to mandatory declaration is present.

The liquor is clear, almost colourless, velvety on the palate. The jasmine arrives first, clean and fresh, then melts into the sweetness of the bud; the finish is floral, light, without any harshness. The caffeine content is low.

This is an afternoon tea, to be drunk plain, without sugar, in a fine cup to appreciate its transparency. It accompanies an almond pastry or a lychee dessert, and lends itself very well to an iced infusion, where the jasmine gains in brightness.

Allow 5 g of buds per 200 ml of water at 85 °C and seven minutes of steeping: the moderate temperature and generous measure suit these light needles, which release their fragrance slowly. The tea is weighed and packed to order in our shops in Bordeaux and Nice, from the 5 g sample to the kilo, in a bag that protects its delicate fragrance.