Rare and exceptional Taiwan high mountain green tea is married with intoxicatingly fragrant jasmine tea blossoms. The scenting of the tea is a meticulous process taking several days, resulting in an exquisite cup of sublime, sweet flavor.
The jasmine flower buds are hand-plucked in the early afternoon, when the sun is out and the dew has evaporated. The pickers carefully select only those buds set to bloom that same evening. Rapidly harvesting thousands of tiny buds that are perfectly poised to bloom is a feat of remarkable dexterity and concentration. The exquisite jasmine flowers are then stored in a dry place until evening when they are placed into basket trays and layered over tea leaves. The blossoms open in the cool night air, releasing their intoxicating flavor, scenting the tea. This is usually done in a closed room and it takes four hours for the tea to absorb the fragrance and distinctive flavor of the fragile jasmine blossoms.
Many types of tea contain significant levels of polyphenols. Polyphenols are antioxidants that protect the body from oxidants that can harm it. Polyphenols have been shown to decrease risks for heart disease, breast cancer, and endometrial cancer. Catechins are another type of powerful antioxidants that are found in all teas. Catechins protect the brain, so they help to prevent strokes and reduce Alzheimer’s and Parkinson’s symptoms. Because the oxidization process making oolong tea removes antioxidants, antioxidants are higher in the green-tea. Good thing we can drink this oolong flavour style green tea while keeping more antioxidants.
The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting. Different from common green teas from mainland China, this teas are grown around the 600M mark. It's colder at this elevation, so the leaves grow slowly taking in the daily environment of mist and sunshine. When compared with mainland green teas, this kind is characterized by its more simple but pleasant and fresh aroma. It has a deep smell of spring flowers and fresh herbs, a dense sweet infusion with nicely refreshing and a long oolong aftertaste. To make sure it absorb more jasmine aroma, all leaves are chooped into small pieces. No matter how long you brew it in a cup, there is no bitterness at all. It has soft yet intoxicating floral notes from jasmine well balanced with high moubtain green tea.
Brewing Guide: Put 5 grams of tea in a teapot or Gaiwan. Pour 150ml of 85°C water in to the cup, and wait for 3 minutes until the tea leaves have dilated owing to the absorption of the water. It could be brewed for 3-5 times.