- Jasmine Tea Background
- Jasmine Tea Preparation
This first grade China green tea is steamed and hand rolled to produce an incredibly smooth cup with delicate and pleasing flavor and a heavenly jasmine character.
Jasmine Dragon Tears is a green tea made from the top two leaves and the bud of new season growth (Late March /early April). These delicate leaves are then hand rolled into the small pearls. When you infuse these pearls in your tea cup, you will see the top two leaves and the bud come to life. In fact you will see some small 'hairy down' on the bud of the leaves - this denotes superb quality and very careful and delicate handling. The extraordinary flavor of these Jasmine Dragon Tears is due to the time of plucking, manufacture and the fresh spring jasmine blooms. The new tea season starts in China in late March/early April (dependent on weather patterns) and it is during the first 4 weeks that the best teas are manufactured. After this initial period the quality of the teas and green leaf start to deteriorate rapidly and the teas become quite plain. Dragon Pearls are only made from tea plucked in the first 3 weeks of the new season. Coinciding with the new tea growth, the jasmine bushes are in spring bloom. Only the most fragrant blossoms are used (from bushes that are known to produce the most fragrant flowers). These fresh flowers are layered between the tea and before long the intense and uplifting fragrance of the new jasmine blooms is passed on to the tea. An extraordinary taste experience!. More than 20 pounds of fresh jasmine flowers are used to scent each pound of dried Dragon Tears green tea.
Ingredients: Artisan green tea with jasmine flowers
Origin: Fujian Province, China
Tea scented with jasmine flowers has been a specialty in China since the Song Dynasty over 800 years ago. The Jasmine plant itself is believed to have been introduced to the world in China sometime during the Period of Disunity (220-589).
Jasmine tea is produced using a base of green or white tea. The resulting flavor is subtly sweet and floral. The best jasmine teas come from Fujian Province, although the tea is also produced in Anhui, Hunan, Jiangsu, Jiangxi, Guangdong, Guangxi, Shejiang and Sichuan. The quality of Jasmine tea is determined by the quality of tea used as its base and the effectiveness of the scenting. To make scented tea, tea leaves are mixed with flowers until their perfume has been absorbed. The tea is then baked gently in an oven. For high-quality scented teas, the process is often repeated several times to ensure a strong fragrance.
Jasmine tea as an antioxidant has been proved to be effective in weight loss, reducing stress levels and cholesterol, preventing cancer, soothing nerves, fighting against infections, regulating the body’s insulin levels and slowing down the aging process.
Water Temperature: 160-175 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 rounded tsp. (2.5 grams)
Steep Time: 1-3 minutes
Number of Infusions: 3
Jasmine Dragon Tears may be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5 grams of leaf per 6 oz of liquid, before infusing with 160-175 degree water for up to 1-3 minutes. As with all green teas, Jasmine Dragon Tears can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.