I’ve sourced this delicate green tea from Jiang Xi province in China, where many small farmers contribute the leaves from their plots to be dried locally and then taken to Mr Chung, who is said to have an expert sense of smell – or ‘scanter’ as he first told me, a profession that is becoming less common as companies turn to jasmine flavour instead. Freshly picked jasmine flowers are added to the dry green tea leaves which coax the jasmine flowers to open while absorbing their delicate aroma and flavour. This process is repeated until the leaves are ready to give you a beautiful, traditionally scented green jasmine tea. An under tone of natural pear flavours are added to give this tea my fruity twist. Mr Chung is a warm and generous man, always welcoming me personally to his new scenting space – it is such a touching experience.