Jasmine Green Tea
This tea is from Fujian Province, China, and is grown 1500 feet above sea level. It is a steamed green tea which produces a tea with surprising body and a captivating floral taste that is not found in any other natural tea.
Stash Organic Jasmine Green Tea:
An organic choice for those who savor the delicate yet distinctive flavor of jasmine tea. Nearly translucent in the cup, this tea is an excellent introduction to jasmine teas which are known for their appealing aroma.
Jasmine tea is made by sprinkling jasmine flowers over green tea leaves which then absorb the flowery aroma. The jasmine flowers are plucked in the morning when the tiny petals are tightly closed. Then, as the evening cools, the flowers begin to open, emitting a “popping” sound that signals that the scenting is beginning. It takes about four hours for the tea leaves to absorb the fragrance and flavor of the jasmine blossoms.The tea is then re-fired to remove the excess moisture from the jasmine blossoms. The spent flowers are then removed from the tea. As the flowers are completely dry and contain no more aroma (moisture), they add only visual appeal and do not indicate the quality of the tea.One of our more delicate blends, Jasmine Green Tea has a pale gold liquor and is lightly scented with the fragrant blossoms of the jasmine flower – picked just as they begin to bloom.
Jasmine tea is the oldest known scented tea, and ours begins its life in the gardens of Hunan Province. The rich soil and fluctuations in daily temperature yield a fragrant leaf which is further scented with delicate white Jasmine blossoms. During summer, these are gathered daily by the banks of the Min River and repeatedly mated each night with the prepared tea, naturally embracing all of the flowers’ scent. When brewed, this smooth, organic green tea has layers of subtle fragrance and hints of moonlight. It is a most romantic tea, and, like a bowl of fresh picked flowers, will bring the joy of summer to your every sip.
The production of jasmine tea is quite interesting. It is important to begin with high quality green tea - tea that has been produced between the middle of March and the middle of May. Equally important for jasmine tea are fine jasmine blossoms - flowers that bloom between the 1st of May and the end of May (these have the most intense aroma). Traditionally layers of jasmine blossoms were placed between fine green tea. In time the scent of the jasmine permeated the tea. Today, hot air is passed through the jasmine blossoms and then filtered through the tea so that the blossoms can be used more than once. The exhausted blossoms are then used to decorate the tea. Produced in both China and Taiwan, jasmine tea yields a cup with all the concentrated heady bouquet of a garden in bloom.
Teas scented with sweet-smelling Jasmine blossoms have been a favorite in China since the Song dynasty. In the traditional production method, layers of blossom are spread between layers of tea in wooden chests to let the delicate flower scent penetrate the leaves. Some of the petals can then be used to decorate the tea. In China, Jasmine teas are often served with flavorful meals. Water: 185°F - Leaves: 1 teaspoon per 8 ounces - Steep Time: 2-3 minutes.
