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Though most consumers’ experience of Chinese tea is the bitter black tea served in restaurants, or the green tea leaf dregs sold in supermarket tea bags, there is a whole range of high-grade Chinese teas that the West is largely unaware of.

China’s Secret tea-makers practice time-honoured methods of crafting tea. During the March harvest, only the single leaf blade from the tip of the stem is plucked. After the steaming process, the blades are then hand-fashioned into their various shapes; a tightly rolled leaf is an indication of high quality tea. While drying, jasmine flowers are infused underneath the green tea leaves numerous times to produce a rich flavour and fragrant jasmine bouquet.

In the case of cluster teas, which contain one or more flower blossoms, the infusion process separates the blossoms from the main body of tea leaves by floating them on a fine cotton thread. Cluster teas not only allow the master tea-makers to display their skills, they also honour longstanding tea customs and traditions. The end result is a visually appealing, flavourful tea worthy of the finest courts.