Daughter’s Rings

Hand-crafted jasmine green tea made from single tea buds, curled into tiny rings and scented repeatedly with fresh jasmine flowers. Delicate, fragrant, and softly sweet, with a pale golden cup and a lingering jasmine finish.

Packaging:

Refill | 20g

Product Variants

We ship all over Cyprus, more details here.

Tea Character

Leaf Aroma

jasmine syrup, lychee candy, sugar snap peas

Cup Aroma

jasmine milk tea, pear nectar, white grape juice

Flavor

jasmine syrup, green grape juice, rock sugar water

Tea Story

The story of Nu Er Huan begins with its shape. The name means “Daughter’s Ring,” and before the tea is ever brewed, it already carries the feeling of something made by hand. Each tender bud is curled into a tiny loop while the leaf is still warm and pliable, like a small bracelet formed between the fingers. This belongs to the tradition of gong yi cha — crafted teas where the visual form is part of the experience, and the maker’s hand remains visible in the finished leaf.

The tea itself comes from Nanling Tea Garden in Simao County, Pu’er City, Yunnan, at around 1500 metres above sea level. Yunnan is usually associated with puerh and black tea, but its large-leaf tea trees can also produce green tea with unusual softness and body. For this tea, only single buds are selected. They are fixed as green tea, then shaped one by one into rings before drying.

Months later, when jasmine begins to bloom, the second part of the process starts. The finished spring tea is brought together with fresh jasmine flowers, which open in the evening and release their strongest fragrance at night. Tea and flowers are layered together, left to rest, then separated. This is repeated again and again — six rounds of scenting, followed by a final Ti Hua stage with especially fragrant blossoms.

The work follows two different seasons: spring for the tea, summer for the flowers. The tea must wait for jasmine; the jasmine must be used at the exact moment it opens. By the time the process is complete, the aroma has moved into the leaf itself.

When brewed, the small rings slowly loosen in the water. What was once curled and compact begins to stretch back into its original form, releasing a pale golden infusion. Part of the beauty of this tea is watching that return — bud to ring, ring to leaf, leaf to cup.