Eight Rounds, Twelve Hours Each
Most jasmine tea gets scented once, or a few times at most. 玉冰清 — Yu Bing Qing — goes through eight separate rounds, each one roughly 12 hours, spread across more than a month.
The tea base itself starts as something unusual to scent at all: early-spring Fuding white tea, bud only, the same grade standard as Bai Hao Yin Zhen — Silver Needle — fixed into a high-grade baked green tea base specifically built for flower-scenting, then sealed until the height of summer. The jasmine comes from Hengxian, picked at midday during the hottest stretch of the year, when the flower's fragrance oils are at their most concentrated. Each round mixes flower and tea at roughly a 1:6 ratio, lets the scent transfer, then bakes the tea dry again before the next round begins.
Eight rounds means the tea has been dried and rescented eight separate times — a far higher bar than the more common single or double-scented jasmine teas, and one of the reasons this style of Fuzhou jasmine processing became known for its 冰糖香, a sweetness tea drinkers compare to rock sugar. The result is meant to taste calm rather than loud: soft, sweet, water-clear, the flower fully folded into the tea rather than sitting on top of it.