MO LI ZHEN ZHU CHA
JASMINE DRAGON PEARLS
GREEN TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
Mo Li Zhen Zhu Cha is a traditional Chinese jasmine tea from Fujian Province, known for its hand-rolled pearl-shaped leaves. Crafted by scenting green tea with fresh jasmine blossoms, it reflects a precise balance between base tea and floral aroma. The infusion is smooth and expressive, offering a harmonious combination of gentle vegetal sweetness and elegant jasmine fragrance. MORE
AROMA
Floral
TASTE
Floral, herbal
ALTITUDE: 700-800 m
CULTIVAR: Fuding Da Bai
HARVEST: Early spring, 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Fuding, Fujian, China
Mo Li Zhen Zhu Cha is a traditional Chinese jasmine tea from Fujian Province, known for its hand-rolled pearl-shaped leaves. Crafted by scenting green tea with fresh jasmine blossoms, it reflects a precise balance between base tea and floral aroma. The infusion is smooth and expressive, offering a harmonious combination of gentle vegetal sweetness and elegant jasmine fragrance. MORE
AROMA
Floral
TASTE
Floral, herbal
ALTITUDE: 700-800 m
CULTIVAR: Fuding Da Bai
HARVEST: Early spring, 2025
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-80 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Mo Li Zhen Zhu Cha, known in English as Jasmine Dragon Pearls, is one of China’s most elegant and aromatic teas. It originates primarily from Fuding or Ningde in Fujian Province, regions famous for producing high-quality green and white teas as well as refined jasmine-scented varieties. The base tea used for Mo Li Zhen Zhu Cha is usually a high-grade green tea, often made from tender spring buds and young leaves. These are hand-rolled into small, tight pearls - hence the name Zhen Zhu, meaning “pearls.” The finished pearls are later scented with fresh jasmine blossoms, typically harvested in the evening when their aroma is strongest.
The scenting process is highly meticulous: fresh jasmine flowers are layered with the tea leaves overnight so that the tea absorbs the floral fragrance. The next morning, the flowers are removed, and the process is repeated multiple times - sometimes up to six or seven rounds for top-quality tea. This traditional method results in a natural, long-lasting aroma rather than the artificial scenting common in lower-grade jasmine teas. Mo Li Zhen Zhu Cha represents the union of Chinese craftsmanship and nature’s harmony. It is both a sensory and aesthetic experience - elegant to watch, soothing to taste, and symbolically associated with purity, grace, and refinement.
TERROIR
Fuding, located in northeastern Fujian Province, is one of China’s most famous tea regions and the birthplace of the country’s finest white teas. Nestled among the misty Taimu Mountains, the area enjoys a mild subtropical climate, mineral-rich soil, and high humidity - ideal conditions for producing teas of exceptional purity and sweetness. With elevations ranging from 600 to 1,200 meters, the tea gardens of Fuding are often surrounded by clouds and soft mountain light, allowing the leaves to develop a delicate aroma and smooth, balanced taste.
Fuding is best known for its white teas, especially Bai Hao Yin Zhen (Silver Needle) and Bai Mu Dan (White Peony), both crafted from the local Da Bai cultivar that gives these teas their signature softness and gentle fragrance. The region is also a center for high-quality green and jasmine teas, where fresh spring leaves are often used as the base for the traditional Mo Li Zhen Zhu Cha (Jasmine Dragon Pearls). Tea cultivation in Fuding dates back more than a thousand years, and the area holds official Geographic Indication (GI) protection for its white teas, reflecting its heritage and quality. Teas from Fuding are prized for their clarity, sweetness, and natural balance - a true expression of mountain terroir and traditional craftsmanship. They embody the refined harmony between nature and human skill that defines Fujian’s tea culture and continues to inspire tea lovers around the world.
ORGANOLEPTIC
The dry leaf appearance is compact and refined, with tightly hand-rolled pearls of a deep green tone, occasionally showing lighter tips. The aroma of the dry leaves is expressive yet balanced, combining fresh jasmine fragrance with soft vegetal undertones. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more layered, revealing rich floral notes with a gentle creamy sweetness. After a brief rinse, the pearls begin to unfurl, and the aromatic profile becomes more rounded and harmonious, where jasmine integrates smoothly with the fresh green tea base.
The aroma of the liquor in the empty cup is fragrant and clean, with a soft floral sweetness and light warm tones that enhance its elegance. The taste is smooth, soft, and well-balanced, with a delicate yet persistent texture. From the first sips, a gentle sweetness and light vegetal notes appear, quickly followed by a refined jasmine character that remains natural and not overpowering. The aftertaste is clean, refreshing, and long-lasting, with a returning floral sweetness and a calm, elegant finish. In the empty cup after drinking, an intense yet soft jasmine aroma remains, accompanied by light creamy and honeyed nuances.
PRODUCTION
The production of Mo Li Zhen Zhu Cha combines classical green tea processing with a traditional scenting technique using fresh jasmine flowers. The base tea is first produced as a high-quality green tea, typically from early spring material, which undergoes fixation through pan-firing, followed by shaping and drying. The leaves are then hand-rolled into tight pearls, a process that helps protect the leaf and allows it to gradually release aroma during brewing.
The defining stage is the scenting process, where the finished green tea is layered with freshly harvested jasmine blossoms. This usually takes place during summer nights, when the flowers naturally open and release their fragrance. The tea absorbs the aroma over several hours, after which the spent flowers are removed. This process may be repeated multiple times, depending on the desired intensity and quality level.
After scenting, the tea is gently dried again to stabilize moisture and fix the absorbed aroma. The result is a tea where the floral character is integrated into the leaf rather than simply added, creating a balanced and refined profile. The quality of Mo Li Zhen Zhu Cha depends on both the base tea and the precision of the scenting process, particularly the freshness of the flowers and the number of scenting cycles.
Mo Li Zhen Zhu Cha, known in English as Jasmine Dragon Pearls, is one of China’s most elegant and aromatic teas. It originates primarily from Fuding or Ningde in Fujian Province, regions famous for producing high-quality green and white teas as well as refined jasmine-scented varieties. The base tea used for Mo Li Zhen Zhu Cha is usually a high-grade green tea, often made from tender spring buds and young leaves. These are hand-rolled into small, tight pearls - hence the name Zhen Zhu, meaning “pearls.” The finished pearls are later scented with fresh jasmine blossoms, typically harvested in the evening when their aroma is strongest.
The scenting process is highly meticulous: fresh jasmine flowers are layered with the tea leaves overnight so that the tea absorbs the floral fragrance. The next morning, the flowers are removed, and the process is repeated multiple times - sometimes up to six or seven rounds for top-quality tea. This traditional method results in a natural, long-lasting aroma rather than the artificial scenting common in lower-grade jasmine teas. Mo Li Zhen Zhu Cha represents the union of Chinese craftsmanship and nature’s harmony. It is both a sensory and aesthetic experience - elegant to watch, soothing to taste, and symbolically associated with purity, grace, and refinement.
TERROIR
Fuding, located in northeastern Fujian Province, is one of China’s most famous tea regions and the birthplace of the country’s finest white teas. Nestled among the misty Taimu Mountains, the area enjoys a mild subtropical climate, mineral-rich soil, and high humidity - ideal conditions for producing teas of exceptional purity and sweetness. With elevations ranging from 600 to 1,200 meters, the tea gardens of Fuding are often surrounded by clouds and soft mountain light, allowing the leaves to develop a delicate aroma and smooth, balanced taste.
Fuding is best known for its white teas, especially Bai Hao Yin Zhen (Silver Needle) and Bai Mu Dan (White Peony), both crafted from the local Da Bai cultivar that gives these teas their signature softness and gentle fragrance. The region is also a center for high-quality green and jasmine teas, where fresh spring leaves are often used as the base for the traditional Mo Li Zhen Zhu Cha (Jasmine Dragon Pearls). Tea cultivation in Fuding dates back more than a thousand years, and the area holds official Geographic Indication (GI) protection for its white teas, reflecting its heritage and quality. Teas from Fuding are prized for their clarity, sweetness, and natural balance - a true expression of mountain terroir and traditional craftsmanship. They embody the refined harmony between nature and human skill that defines Fujian’s tea culture and continues to inspire tea lovers around the world.
ORGANOLEPTIC
The dry leaf appearance is compact and refined, with tightly hand-rolled pearls of a deep green tone, occasionally showing lighter tips. The aroma of the dry leaves is expressive yet balanced, combining fresh jasmine fragrance with soft vegetal undertones. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more layered, revealing rich floral notes with a gentle creamy sweetness. After a brief rinse, the pearls begin to unfurl, and the aromatic profile becomes more rounded and harmonious, where jasmine integrates smoothly with the fresh green tea base.
The aroma of the liquor in the empty cup is fragrant and clean, with a soft floral sweetness and light warm tones that enhance its elegance. The taste is smooth, soft, and well-balanced, with a delicate yet persistent texture. From the first sips, a gentle sweetness and light vegetal notes appear, quickly followed by a refined jasmine character that remains natural and not overpowering. The aftertaste is clean, refreshing, and long-lasting, with a returning floral sweetness and a calm, elegant finish. In the empty cup after drinking, an intense yet soft jasmine aroma remains, accompanied by light creamy and honeyed nuances.
PRODUCTION
The production of Mo Li Zhen Zhu Cha combines classical green tea processing with a traditional scenting technique using fresh jasmine flowers. The base tea is first produced as a high-quality green tea, typically from early spring material, which undergoes fixation through pan-firing, followed by shaping and drying. The leaves are then hand-rolled into tight pearls, a process that helps protect the leaf and allows it to gradually release aroma during brewing.
The defining stage is the scenting process, where the finished green tea is layered with freshly harvested jasmine blossoms. This usually takes place during summer nights, when the flowers naturally open and release their fragrance. The tea absorbs the aroma over several hours, after which the spent flowers are removed. This process may be repeated multiple times, depending on the desired intensity and quality level.
After scenting, the tea is gently dried again to stabilize moisture and fix the absorbed aroma. The result is a tea where the floral character is integrated into the leaf rather than simply added, creating a balanced and refined profile. The quality of Mo Li Zhen Zhu Cha depends on both the base tea and the precision of the scenting process, particularly the freshness of the flowers and the number of scenting cycles.
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.