In the Spring, young tea buds are plucked and individually hand-rolled into little beads to dry. In the Summer, a large quantity of jasmine flower buds are picked during the day and layered with Spring's green tea pearls for several hours during the night. When the jasmine flowers bloom before midnight, they release their perfume that is absorbed by the tea pearls. Afterwards, the flowers are separated from the tea. This infusion step may be repeated a few times for a premium grade tea. A genuine jasmine tea is 'scented' by flowers. A 'flavored' one is a knockoff.
Jasmine can be used to scent other types of tea, such as white and black. China is widely known for its production and consumption of jasmine teas. A nice jasmine tea pairs very well with spicy Asian dishes.
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| Jasmine pearls |
Dry Leaf: The peas or pearls are brown with silver stripes and very fragrant.
Wet Leaf: The unfurled leaves are olive green and fragrant.
Liquor: The straw-colored tea smells and drinks like fresh jasmine flowers. It is sweet, velvety, mild and fragrant. Its perfume is neither overpowering nor artificial. The leaves can be brewed multiple times.
Tee Score: 5 out of 5
