Thank you so much for the sample, American Tea Room! Just a note: I’m not a fan of jasmine teas. In perfumery, it’s finicky enough as it is, and only care for it when it’s masterfully blended with notes such as vanilla, coconut, or vetiver. Otherwise, jasmine is way too powerful. This also applies to tea. There has to be a lot of other things in the leaf in order to calm down that overbearing floral.
The dry leaf is overwhelmingly jasmine. My mom couldn’t believe how floral a tea can smell. I followed the directions and steeped it for three minutes, and let the water cool quite a bit, maybe even more than suggested. While the tea isn’t too bitter, it’s just so, well, jasminey! My mouth is filled with astringent jasmine, which does go on the bitter side as it cools.
Funny how I love florals, both in perfumery and cuisine, but jasmine is more often than not an exception. No dice, jasmine.