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Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
  • Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea
Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea

Mo Ming Xiang | Jasmine Pu-erh Sheng (raw) Tea

$19.00
Shipping calculated at checkout.

Weight: 30g

Origin: Yunnan

Variety: Yunnan Large-leaf

Harvest: 2018

Oxidation: Unoxidized

Caffeine: Medium

Theanine: High

Catechin: High


Tasting Notes (4/26/2025)

Aroma: jasmine, layered, clean, pure, fragrance even when cooled


Taste:smooth, delicate, fresh, sweet, huigan 
Basic Information

Crafted in 2018, Momingxiang Jasmine Tea (2g × 15 Sachets) blends high-quality raw Pu-erh from Menghai, Yunnan with jasmine blossoms handpicked from the Red River Valley. Through a patented process and eight rounds of traditional scenting, the floral aroma is deeply absorbed into the tea leaves, creating a fragrance that is rich, refined, and long-lasting.

After seven years of natural aging, the tea has developed a mellow and elegant profile that sets it apart from ordinary jasmine teas. The jasmine’s vibrant scent merges seamlessly with the complexity of the aged raw Pu-erh, resulting in a smooth, layered brew with depth and grace. Each sip reveals a well-rounded harmony of floral brightness and tea richness.

Naturally low in caffeine and gentle on the stomach, Momingxiang Jasmine Tea is perfect for daily enjoyment. Whether served hot or cold, it offers a soft, lingering taste and soothing finish—ideal for quiet moments or everyday refreshment.
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.

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