Jasmine tea with surprising body and a captivating floral character accentuated by specially selected May Jasmine blossoms.
Ingredients: Green tea, Jasmine flowers.
Small Batch Blended and Packed in: Canada
Tea(s) From: China
Region(s): Fujian Province
Antioxidant Level: High
Caffeine Content: Low
Grade(s): Jasmine Grade #1
Infusion:Pale green liquor
Vacuum sealed bag to keep freshness of tea leaves
Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly-about 3 times. The secret is to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment-do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low -add more water, and so on and so on – until the flavor of the tea is exhausted.
Iced tea brewing method (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about)
There are many different grades of jasmine tea. This particular grade is the first grade below the exotic jasmines. It has all the flavor, aroma and good green tea qualities but not the exorbitant price. In China they declare this jasmine tea as ‘Jasmine #1’.
The production of jasmine tea is quite interesting. It is important to begin with high quality green tea-tea that has been produced between the middle of March and the middle of May. Equally important for jasmine tea are fine jasmine blossoms -flowers that bloom between the 1st of May and the end of May (these have the most intense aroma). Traditionally layers of jasmine blossoms were placed between fine green tea. In time the scent of the jasmine permeated the tea. Today, hot air is passed through the jasmine blossoms and then filtered through the tea so that the blossoms can be used more than once. The exhausted blossoms are then used to decorate the tea. Produced in both China and Taiwan, jasmine tea yields a cup with all the concentrated heady bouquet of a garden in bloom.