Jasmine Scented Green Tea

 The jasmine plant is believed to have been introduced into China from Persia via India during the Han Dynasty (206 BC to 220 AD), and was being used to scent tea around the fifth century. However, jasmine tea did not become widespread until the Qing Dynasty (1644 to 1912) when tea started to be exported in large quantities to the West. The jasmine plant is grown at high elevations in the mountains. Jasmine tea produced in the Chinese province of Fujian has the best reputation.

Tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. During the night jasmine flowers open, and release their fragrance, and this is when the tea scenting takes place.

To make jasmine tea, jasmine flowers are harvested at the peak of their blooming and then they are cured with 

finished teas in conditions with carefully controlled humidity and temperature. As the jasmine flowers dry out, they 

infuse the tea with their flavor; sometimes multiple passes of curing are used to make an extremely strong jasmine 

tea. After the curing process is over, the tea is fired again to remove the moisture exuded by the jasmine, and then 

it can be packaged for sale 

Brew hint: Use 1 tsp of tea leaves for every 8oz of water. Add boiling water and let the tea leaves steep for 3 to 5 minutes. Sugar and milk are not necessary.this tea can be used repeatedly - about 3 times. 

Taste:
Refreshingly sweet and delicate tea with a distinct fresh Jasmine fragrance and taste. The strong flowery aroma of this tea is very soothing.