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Jasmine Classic TeaOur tea leaves are hand picked before QingMing, a traditional Chinese holiday that usually falls on April 4th. This timing ensures we select the most prized tea leaves, harvested at their peak quality. The roasted tea leaves then await for the Jasmine to bloom in the summer. Freshly picked Jasmine blossoms are used to scent the tea leaves all night. The blossoms are sifted and removed in the early morning, leaving only a few scattered petals behind.

They can grow so slowly for a very long period

adding to salads

Simply place each cutting in well drained soil

1 - 2 Cups per 100 gallon container

moist soil

They will need to be transplanted upon receiving so they can flourish

The leaves and stems are edible

Although research suggested Ashitaba is a biennial plant

Origin: HangZhou

Purslane contains the high levels of omega 3 and vitamin A compared to other leafy greens

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Leaves and tender stems are picked for salads