Jasmine tea

Jasmine tea is primarily native to the Fujian and Guangxi regions of China, with Fujian jasmine tea being particularly renowned. The mild, humid climate, combined with abundant sunlight, makes these regions ideal for growing jasmine and green tea. Jasmine tea is made by scenting green tea leaves with fresh jasmine flowers, which infuse the tea with their delicate floral aroma, creating a uniquely fragrant brew.

Production

Jasmine tea is produced in two stages: the green tea leaves are harvested mainly in spring, while the jasmine flowers bloom in summer and early autumn (June to September). The leaves are perfumed several times with the flowers, resulting in a well-balanced natural aroma.

Traditional Infusion Method

For Chinese preparation, it is recommended to use water at 85°C, putting 3 grams of tea
jasmine in a gaiwan (lidded cup), leaving to infuse for about 1 minute. Each subsequent infusion requires a slightly longer time, with the possibility of making 3-4 infusions to gradually release the aroma of the tea and flowers, maintaining a delicate and fresh taste.

Western Infusion Method

The European method involves the use of a teapot: add 2-3 grams of jasmine tea to 95°C water, leaving to infuse for 2-3 minutes. The tea can be served directly in the cup and flavored with a slice of lemon or a little honey, for an extra touch. It is suitable for various consumption occasions.

Cold Infusion Method

Place 5 grams of jasmine tea in 500 ml of cold water, leaving in the refrigerator for 4-6 hours. Cold brewing enhances the freshness of the tea, with a delicate jasmine aroma and a sweet flavor, perfect for summer. This method reduces the bitterness of the tea, making it ideal for those who prefer a light and refreshing taste.