Jasmine tea is also called jasmine scented tea. It is the treasure in scented teas and also the best seller in scented tea market. It is loved by northern people. The sentence “you can smell the atmosphere of spring in Chinese scented tea” popular in foreign countries is to praise jasmine tea. Jasmine tea is made by stirring tea-leaves and matching fresh jasmine. Since the jasmine tea uses green tea as tea basement, someone classified it as green tea. But there are some jasmine teas taking black tea or Oolong tea as tea basement. Jasmine tea has the function of dispelling cold and depression, so it is a good choice as spring tea.
Brewing difficulty: General difficulty.
Best season to taste: Spring
Origin: Fujian, Guaingxi, Sichuan, Yunan Province.
Shape: the brand tight and uniformity, the color is brown-golden.
Liquid: bright olivine.
Aroma: fresh and persistent.
Taste: fresh and delicious.
Brewed tea leaves: tender and soft.
Fine jasmine tea takes tender shoot. The first-class tea is recognized by long, plump pekoe and no leaves, the second-class tea, by leafless shoots, and the third-class, almost all the leaves and no shoots.
A good jasmine tea smells fresh, thick, and lasting fragrance without peculiar smell. It tastes mellow and soft, without bitterness and other tastes.
Tea sets: putting on the gaiwan to retain the fragrance when making tea.
Amount of tea: 1:50.
Times: 3-5 minutes.
Jasmine tea is the most aromatic tea
Jasmine tea is the mixture of scenting tea leaves with fresh jasmine flowers, offering a special taste of the mixed fragrance of tea and flowers. It tastes soft and fresh.
Therefore a poet of Song dynasty called Jiang Kui made a poetry named Jasmine which he praised the jasmine tea “if I wrote the history of flowers, I would name jasmine as the most aromatic”. Then jasmine tea was called the most aromatic by later generation.