Sichuan Jasmine Piao Xue 2026 Spring Scented Green Tea

There's a moment, just after hot water meets the leaves — when the whole cup comes alive.

The tightly curled green tea unfurls. The jasmine blossoms, whole and intact, rise slowly to the surface. The fragrance fills the room before you even take a sip.

This is Piao Xue — "drifting snow" — and once you've seen it in a glass, you'll understand the name.

What's in the cup

Piao Xue is made from Mao Feng green tea from Sichuan, scented with fresh jasmine flowers through a traditional layering process. The blossoms you see in the cup aren't decoration — they're evidence of craftsmanship. Only teas scented with whole, intact flowers carry this kind of fragrance depth.

The base tea: tightly rolled, silver-tipped Mao Feng buds — uniform, fine, with visible white down. The kind of leaf that holds its shape through multiple steeps and releases flavor gradually, not all at once.

Tasting notes

— Fragrance: jasmine, full and natural — present without being sharp

— Liquor: clear pale green, bright

— Sip: fresh, clean, slightly sweet

— Finish: gentle and lingering, no bitterness

— Resteepable: holds up beautifully for 4 steeps

Why Sichuan jasmine?

Sichuan's jasmine growing region produces some of China's most fragrant blooms — high altitude, warm days, cool nights. The flowers are picked at dusk when their fragrance peaks, then layered with green tea overnight. The tea absorbs. The flowers are removed. This process repeats — sometimes 3, 4, 5 times — before the final blossoms are added and left in.

What you're drinking is that patience.

Harvest & details

— Harvest: 2026 spring

— Origin: Sichuan, China

— Base tea: Mao Feng (毛峰) green tea, silver-tipped

— Style: whole-flower jasmine scented, traditional method

— Steeps: 4+

How to brew

Water temperature: 175–185°F (80–85°C) — jasmine tea never wants boiling water

Use a tall glass if you have one — watching the flowers open is half the experience

Leaf ratio: 3–4g per 300ml

First steep: 60 seconds. Add 20–30 seconds for each round after.

No need to remove the flowers — they're part of the drink.