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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.