Jasmine Pearl green tea
The Jasmine Pearl green tea is a well balanced encounter between the vegetal taste give by the tea and the intoxicant aroma of the jasmine flowers. This mix of flavors is preserved by the particular ball-rolled form of this product.
The jasmine flowers in China were one of the first elements involved in the aromatization of tea. Since a long time ago, in fact, it was noticed that the pair between jasmine and tea have many advantages both on the productive and flavor side. About the production they combine really good together because of their peculiar natural features, the jasmine flowers have a strong aroma while the tea tend to absorb the odors in air around. Thanks two these two characteristics is possible two blend the two elements just by exposing cyclical each other. The more cyclic you pass through the more the tea will acquire the jasmine intense smell. Usually this practice requires some days to obtain the a scented product and some producers try to avoid it by adding to the leaves the jasmine aroma which often covers the flavor of the tea but, anyway, our product doesn't receive an artificial treatment. These jasmine pearls were scented naturally and you can feel it also in the flavors of the liquor. During the tasting, in fact, you will clearly feel a definite jasmine flavor which will be integrate sip by sip with a fresh vegetal taste similar to the sensation you have on a grass in the morning with some dew. The jasmine fragrance will persist for long time on the palate and also in the dry leaves thankful to their ball shape which will preserve the freshness of the tea.
Place of origin
Fuding, Fujian – China
This green tea has a kind of classic processing so, after a brief withering phase outdoor, the tea leaves are backed in big woks which were heated up at about 180°C in order to stop the enzymes activity and so prevent the oxidation. After these processes the leaves are cyclically exposed to the jasmine flowers and then ball-rolled in order to preserve all the freshness and the aromas.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 85°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35 ...)
This leaves could be steep about 6 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 85°C water for a steeping time of one minute and an half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
5g-100ml / 15-25-35... sec / 6 infusions
2g-150ml / 90... sec / 2 infusions
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