This collection brings together six varieties of jasmine tea,  crafted from five carefully selected tea bases — white, green, oolong, dark, and black tea — and refined through three to seven rounds of traditional fresh-flower scenting. The result is an elegant aromatic journey, unfolding from light and graceful to deep and mellow. Perfect for every season, always accompanied by the gentle fragrance of jasmine.

Jasmine tea sampler — enjoy small portions at the best value. Scented with fresh jasmine flowers, free from additives, and naturally fragrant.
See more jasmine tea

“Lao Cha Po” specifically refers to old leaves (not tender buds) harvested one week before and after Shuangjiang (one of China’s 24 solar terms, around October 23, marking the start of colder weather). These are mostly coarse leaves from the current year or 2–3-year-old growth. “Cha Po” is the Liubao people’s respectful name for old leaves. In the past, farmers sold tender buds as high-quality tea, while coarse old leaves were kept as everyday tea. The name reflects the farmers’ wisdom of “making full use of what you have.”

Around Shuangjiang, large temperature differences and reduced rainfall make the old leaves thicker and richer in sugars and nutrients, giving the tea a natural cane sugar sweetness. Tea harvested at this time has less astringency and a smoother, naturally sweet taste.

This Lao Cha Po tea was brewed at the tea bar during the 15th Northwest Tea Festival and loved by everyone, receiving high praise.

This tea is made using the traditional Liubao “picking and cleaning old leaves” method: fresh leaves are briefly blanched in hot water, then sun-dried or air-dried. Blanching reduces bitterness, while the drying process, similar to white tea, preserves most of the tea’s natural compounds.

This batch of Lao Cha Po comes from wild, aged tea trees in Shizhai Town, Wuzhou City, with tree ages of 30–50 years, making the raw material rare. Because it uses old trees, even with only 20 years of aging, the tea exhibits flavor comparable to 30+ years aged tea. The tea has a distinct medicinal aroma and carries the forest-like character unique to old trees, offering a rich and unique flavor.

This Pu-erh tea comes from Bulang Mountain, the core production area of Pu-erh tea. The region enjoys abundant rainfall and ample sunlight, creating ideal natural conditions for tea growth. Bulang Mountain is home to several renowned tea-producing villages, such as Lao Banzhang, Lao Man’e, and Xin Banzhang. Teas from these areas are famous for their powerful “cha qi” (tea energy), long-lasting sweetness, and strong wild mountain character, making them true classics among Pu-erh teas.
This raw Pu-erh tea was produced in the year 2000, made from a blend of leaves harvested from old tea trees and pressed into a column shape. It has been carefully stored in a dry warehouse for 25 years, allowing for slow and natural aging. The resulting tea liquor reveals distinct smoky and aged aromas, with a rich, mellow body and a lingering sweet aftertaste.

Origin: Bulang Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province

Production Date: 2000

Tea Cultivar: Yunnan Large-Leaf Tea 

High-quality Chinese loose leaf tea samples, individually wrapped, to try at a low price.

A selection of ten traditional Chinese flower-scented teas — from jasmine and osmanthus to rose, pomelo blossom, and bitter orange flower.
Each tea is crafted with the ancient art of natural scenting, where blossoms and tea leaves merge in harmony.
Free from artificial flavors or additives, every blend reflects the patience of artisans and the gift of nature.
May this gentle fragrance bring you moments of calm and joy.