From The Tao of Tea "Artisan Series" collection. Chinese tea farmers demonstrate the art of processing tea leaves into different shapes and forms. Also known as ‘Lu Mu Dan’, The leaves for Jade Flower are lightly roasted in a wok giving them a flat appearance. They are then hand-sewn into a beautiful rosette comprising at least 50-70 leaves. A single tea farmer prepares only a limited number of rosettes in one day. When brewed, it is delightful to see the leaves unfurl into a flower shape.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
160°F (71°C)	Best with Spring water	1	2-3	3-4

Display teas are designed to be pleasing to the eye as well as to the palette. As such, we recommend using a clear glass teapot, wineglass, or white porcelain gaiwan so that the leaf can be seen as it infuses and blossoms. Place one rosette in a small teapot or drinking vessel and fill with hot water. Slightly hotter water is recommended for the initial infusion to open up the rosette, whereas cooler water is needed in the following infusions to prevent the tea from steeping too fast and acquiring any bitterness. When the rosette has blossomed and sunken to the bottom of the vessel, it is ready to drink. Refill with more hot water when the brew is down to just over the top leaves. Continue with re-infusions to taste (usually 5 to 7 are possible).