لآلئ اليشم بالياسمين

The little pearls unfurl beautifully in the gaiwan, and the jasmine floral notes stay delicate instead of overwhelming the tea’s base. I’ve been brewing them three times in a row and each steep keeps its charm, which makes the hundred-year craftsmanship genuinely noticeable.

The scent hits you the moment the water touches the leaves—jasmine that’s floral but not at all soapy. I love that these pearls are hand-shaped the traditional way, and they hold their fragrance through three steeps without turning bitter.

The hand-rolled pearls unfurl beautifully in the glass teapot, releasing a jasmine scent that fills the whole kitchen without ever turning bitter. I’ve had my share of floral greens, but the craftsmanship here—over a century of that shaping skill—really shows in the depth of each steep.