Jasmine Dragon

The Birth of a Pearl

In the valleys of Fujian, the tender spring leaves are hand-picked, still brimming with sap. Each pearl is then shaped around a fresh jasmine blossom, in a patient, almost meditative gesture. The rolling is done by hand, slowly, like a botanical calligraphy. The pearls are then dried, then mixed with new flowers, night after night, until the scent is complete, but never forced.

A slow and invisible craft, which can be sensed in every sip.

A Symbol of Nobility

In Chinese tradition, the dragon is an emblematic mythical creature, a symbol of power, wisdom, and prosperity. It is often associated with the emperor and nobility. The term dragon in the name of this tea thus evokes the excellence and nobility of this product, once reserved for the imperial elite.

A Moment of Grace

Preparing Jasmine Dragon is witnessing a miniature botanical miracle. The pearls slowly awaken upon contact with hot water, delicately poured into a teapot, causing them to gently swirl, then unfurl one by one in a supple, almost choreographic movement. What was once just a rolled point becomes a whole leaf, silky, fine, and sometimes, at the heart of one of them, the fragile trace of a jasmine petal is still revealed.

Each pearl releases a story. Each cup becomes the stage for an ancient gesture.

Tea and Food Pairings
With its almost mellow jasmine and silky texture, Jasmin Dragon pairs well with financiers made with acacia honey, orange blossom-flavored panna cotta, pears poached in light syrup, or white peach sorbet. On the savory side, it will enhance steamed shrimp and chive dumplings, scallop tartare with lime, a salad of young shoots and cucumber, or white fish sashimi.

Recipe with Jasmin Dragon green tea

Sea bass fillet in Jasmin Dragon court-bouillon

Ingredients (for 4 people)
• 4 sea bass (or sea bream) fillets with skin, thoroughly deboned
• 1.5 L filtered water
• 15 g Jasmin Dragon tea
• 1 small bulb of fennel, thinly sliced
• 1 carrot, cut into thin rounds
• 1 celery stalk
• 1 shallot, cut in half
• 4 thin slices of fresh ginger
• 1 kaffir lime leaf (optional, for a citrus touch)
• 2 tablespoons light soy sauce
• Fine salt
• A few sprigs of cilantro or dill for serving

Preparation
1. Prepare the infusion: heat the water to 80°C, infuse the Jasmin Dragon for 4 minutes at 80°C, then strain and set aside.
2. Prepare the court-bouillon: in a large pot, place the fennel, carrot, celery, shallot, ginger, and kaffir lime leaf. Pour the tea infusion over it, add the soy sauce and a pinch of salt. Let it simmer over very low heat for 10 minutes for the flavors to meld.
3. Cook the fish: Gently immerse the sea bass fillets in the simmering court-bouillon (never boiling, to prevent toughening). Cook for 6 to 8 minutes, depending on thickness, until the flesh is pearly and flakes easily.
4. Serve: remove the fillets and place them in deep plates. Strain the court-bouillon and pour a little around the fish. Garnish with a few sprigs of dill or cilantro.

Chef's tips
• You can replace the sea bass with turbot or monkfish for a richer result.
• Serve with fragrant steamed white rice, or a light olive oil mashed potato.
• For an even more delicate effect, prepare the court-bouillon from a cold infusion of Jasmin Dragon (6 hours in the refrigerator), then gently heat before cooking. This gives an even more crystalline flavor.