Gold Award Jasmine Linglong Pearl King

Rare, Unique and Exclusive at Tealyra, Jasmine Linglong Pearl King represents the highest level of jasmine-tea craftsmanship — a tea created through extreme precision, rare raw materials, and a ten-layer scenting process that few producers in the world still master. This is not simply jasmine tea; it is a concentrated expression of spring buds and peak-bloom jasmine flowers, crafted into tiny pearls that deliver unmatched taste density, purity, and longevity.

A Pearl Crafted from Rarity: Early Spring Buds, Rolled by Hand

To create these pearls, only the most tender single buds picked before the Qingming Festival are used — the youngest, softest growth of the year, prized for their sweetness and clarity.

Each pearl is formed using the ancient, nearly lost method of “palm-kneading beads”, shaping a perfectly smooth, tight sphere only 4-5 mm in diameter. The buds must be: harvested, finished, rolled, and shaped within 48 hours, while they are still at their aromatic peak.

Due to the strict standards, slow handcrafting, and high loss rate, only 40 kg of finished tea can be produced per year - making this one of the rarest jasmine pearl teas in existence.

Ten Kilns, Ten Layers of Aroma — Four Times the Floral Density

Where ordinary jasmine pearls may undergo two or three scenting, Linglong Pearl King is scented ten times, using the golden-period jasmine blossoms of the year.

Each cycle requires:

• Fresh jasmine flowers added
• flowers removed
• pearls re-dried

This slow kiln process lasts over a month, allowing the tea to absorb four times more jasmine essence than standard pearls. The pearls act like tiny “aroma sponges, ” drawing in every nuance of tuberose-jasmine fragrance

A Multi-Layered Tasting Experience

1st infusion — Pure Floral Explosion

• Aroma crowns the cup immediately
• Pearls open within 20 seconds
• Flavour is dense, juicy, and floral
• Texture is smooth with no harsh edges
• The first sip feels like warm, fragrant dew

2nd infusion — Jasmine enters the water

• Floral sweetness melts into the tea liquor
• Notes of rock sugar and tender spring buds emerge
• Throat-coating sweetness, cooling floral finish
• Long echo of garden-like aroma after swallowing

3rd–5th infusions — Stability & depth

• Aroma becomes rounder and more balanced
• Sweetness softens into a steamed-pear delicacy
• Tea and flowers integrate seamlessly
• Demonstrates exceptional brew endurance from the ten-kiln process

Aftertaste

A clean, lingering sweetness remains for minutes, with a faint cooling sensation rising from the throat - evidence of the purity of raw material and the precision of the month-long scenting.