As someone once said, "there are as many varieties of Jasmine as there are Commune wines in Bordeaux". It is quite extraordinary the level of sophistication applied to this particular tea.
Being traditionalists though, we like to supply a truly authentic drink, so use the "K.I.S.S." approach, "keep it simple stupid!"
The quality of Jasmine tea is determined by the quality of the green tea used as its base, and how effectively it has been scented. The best standard is 9301, and naturally this is the grade that we have selected. It has an even-sized leaf with wonderful whole blossoms.
Our tea comes from the Fujian province which is situated along the south east coast of China.
The leaves are plucked from early April to late May. They are then steamed to produce green tea. The tea is now stored until August when the leaves are mixed with the blossoming Jasmine flower. Interestingly, the scenting operation is usually carried out in the evening, when the plucked but unopened buds begin to pop open and release their fragrance.
Traditionally layers of Jasmine blossoms were placed between the green tea. Over time the Jasmine scent permeated the tea. However today the process is a little less romantic. Hot air is passed through the Jasmine blossoms and then filtered through the tea so that the blossoms can be re-used. The exhausted Jasmine blossoms are then used to decorate the tea.
Finally the leaves are refired to remove the moisture in the blossoms and preserve the taste.
The result is a tea that has some of the characteristics of green tea, but is lightly fermented.
We brewed some at work the other day and it was heavenly. The secret is not to use too much tea, and to be really strict on the brewing time, the danger is always to overbrew and this can turn a heavenly scent into a very bitter taste.
You can buy this truly refreching product from our website.
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