Butterfly Waltz

Description

Three flowers in one moving bloom. Jasmine scents the steam while amaranth and marigold take the shape.

Tied by hand on our family farm in Fu’an, Fujian. The base is pan-fired green tea. Heat water to 85–95°C — boiled, then left for a minute — and pour it slowly over the bloom. Steep three to five minutes for the first cup. The same piece can be resteeped three or four times; give each later steep a little longer.

• Base: Pan-fired green tea
• Flowers: Jasmine, globe amaranth, pot marigold
• Each bloom: 7–10 g
• Origin: Fu’an, Fujian, China