Skip to product information
Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
  • Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)
Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)

Mo Ming Xiang – Jasmine Raw Puerh Tea 30g (2g x 15)

$19.00
Shipping calculated at checkout.

1 reviews

Aged jasmine raw Pu-erh tea from Yunnan made with Yunnan large-leaf cultivar and jasmine blossoms from the Red River Valley. Harvested in 2018 and naturally aged for seven years. This tea is smooth, clean, floral, and refined with a gentle character and naturally lower caffeine feel. Ideal for daily drinking, quiet mornings, relaxed evenings, and tea lovers who enjoy elegant floral teas with depth, sweetness, and aging complexity.

The aroma is intensely jasmine-forward with layered floral notes, clean sweetness, and a pure lingering fragrance that remains even after the tea cools. The taste is smooth, delicate, fresh, and mellow with soft sweetness, gentle huigan, and a silky mouthfeel. The aged raw Pu-erh brings depth and structure while the jasmine adds brightness and elegance. The finish is long, soothing, sweet, and calming with a balanced floral aftertaste that lingers in the mouth.

Crafted using a patented traditional scenting process with eight rounds of jasmine scenting to deeply infuse the tea leaves with natural floral fragrance. The tea is naturally aged for seven years, allowing the raw Pu-erh and jasmine aroma to gradually merge into a softer and more harmonious profile. Handcrafted blending and traditional aging techniques create a tea that feels refined, mellow, and richly layered.
Steeping Guidelines

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add hot water at 90°C (194°F), and steep for 5–7 minutes. When about one-third of the tea remains, refill with hot water to continue brewing.

Traditional Gongfu Style

Use a gaiwan along with a fairness pitcher, tea strainer, and small tasting cups. Apply a tea-to-water ratio of 1:50. Heat the water to 85°C–90°C (185°F–194°F). Begin by preheating all teaware and adding the tea leaves to the gaiwan. Pour in hot water and immediately discard the first infusion to rinse the leaves. For the first proper brew, steep for around 10 seconds before pouring out. With each subsequent infusion, gradually increase the steeping time, such as 15 seconds, 20 seconds, 30 seconds, and so on, adjusting according to taste.

You may also like