Jasmine tea is the most popular flower-scented tea in East Asia, enjoyed throughout the day and as an uplifting after-meal tea. This tea's deliciously sweet floral aroma is created through an artisanal tea scenting process.
A fragrant jasmine scented green tea, Jasmine tea buds marries the delicate scent of jasmine blossoms. A delicate scenting of a high-grade green tea buds with the scent of jasmine flowers creates this savory white. Scented tea was known in China since the Song Dynasty (960–1279). Cai Xiang wrote in the classic work The Record of Tea: "Tea has natural fragrance, entered as an imperial tribute item; to which a tiny amount of borneo camphor is added; in order to change its fragrance." This proves that during the Song Dynasty tea was scented with musk and borneo camphor, although it was only available to royalty at the time. The Jasmine plant is believed to have been introduced into China from Persia via India during the Han Dynasty, along with the introduction of Buddhism into China.
Tea buds are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked in the late afternoon when the small petals are tightly closed. The flowers are kept cool until nightfall. In the early evening, when the flowers begin to open, the tea is blended with Jasmine flowers and stored overnight. During the night jasmine flowers open, bloom and release their fragrance into the tea. It takes over four hours for the tea to absorb the fragrance and flavor of the jasmine blossoms. This scenting process is repeated for as many as six times. The result is a very soothing cup, smooth, flavorful green tea with a gentle hint of Jasmine, refreshing and energising.
Fusing the finest hand-picked teas from the high-elevation gardens with gentle, floral tones of Jasmine, this tea has captured the flavor of the Far East. The result is a mild and refreshing tea with an alluring aroma. Linger over a cup just once and you'll know that the premium Jasmine green Tea, rich in antioxidants with less caffeine than black tea, is like no other.
Brewing Guide: Use water that is nearly boiling, never lukewarm. Water should be at least 80 C (176 F). Water that is too hot can cause bitterness. Add roughly 1 tsp. loose tea leaves per teapot (roughly 3 to 5 cups of tea). Steep the tea for 1 to 5 minutes. The polyphenol content of the tea will increase with greater steeping time, but more than 5 minutes can result in bitter tea. Optionally strain the tea, pour into warmed teacups, and sip gently while the tea is still hot.