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“A really lovely smelling and tasting green tea. Be careful not to over brew. I am drinking it to welcome our new great-niece, Ava Rose, born this morning!” Read full tasting note
“Sipdown no. 2 of October 2019 (no. 101 of 2019 total, no. 589 grand total). I took the last of this to work for a couple of days. I really didn’t do it justice. I’d been off for a couple of days...” Read full tasting note
The process of producing Jasmine tea started in China sometime during the Song Dynasty (960-1279) using tea blended with Jasmine blossoms. Jasmine teas are created using different types of tea: white, oolong and green predominantly. The base teas used are picked, depending on the type of tea, from March to June, but the Jasmine blossoms do not bloom until the summer. So the teas are picked, processed and stored until the fresh blossoms can be added. The blossoms are picked in the morning when the dew has dried off the closed buds. The buds are then kept cool during the day and then in the evening, when the buds begin to open, they are mixed into the tea. After at least 4 hours, when the tea has absorbed the jasmine scent, the blossoms are removed and fresh buds are added. For standard grade jasmine teas, the blossoms are added 2 or 3 times. For premium grade jasmine teas, this process may be repeated up to 8 times. Once the blenders are satisfied that the tea has the appropriate amount of aroma, the tea is re-fired to remove the moisture that was introduced to the tea by the fresh jasmine blossoms. Jasmine tea destined to remain in China usually has the spent blossoms removed from the finished product, but with teas that are exported, jasmine blossoms are sometimes left in the finished tea for their appearance.
Historically the aroma of Jasmine blossoms was recommended for stress relief, depression and relaxation. Roses were traditionally used as an aphrodisiac as well as for relaxation. Blended together, they create a powerful heady aroma.
Enjoy the light floral bouquet of this spectacular combination of jasmine and rose petals. The tea brews to a light ecru cup with long green leaves and rose petal accents.
Brew tea at 195º – steep for 3 minutes.
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Sipdown no. 2 of October 2019 (no. 101 of 2019 total, no. 589 grand total).
I took the last of this to work for a couple of days. I really didn’t do it justice. I’d been off for a couple of days and my routine was messed up, so one of those couple of days I forgot to drink this until late in the day. By then it wasn’t terribly hot, even in the thermos, and it is much better hot than cool.
I agree with my original statement that it is a nice change of pace, though I don’t think I’m as enamored of it as I was at the time I wrote my original note. I’m on the fence about changing the rating and there is a sort of uniqueness that gets it points. So I’m staying put.
Congratulations. :D
MUST! TRY! And congrats!
Congratulations!
Thanks. She is, of course, gorgeous.