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First off, I would have gone lower if I’d had better control of the water temperature. That said, I think it is still ok.

The dry leaves spell overwhelmingly of jasmine. It’s a bit heady. The pearls are small, and they are pale green and light yellow. They unfurl into an interesting bouquet of perfumy, almost bubblegummy jasmine mixed with a dark, vegetal aroma. The liquor is a transparent, light yellow-green.

As with most of the Chinese teas I’ve tried, this one starts off light and watery. This middle notes quickly transition into pure, liquid jasmine, with the jasmine aftertaste kicking in before I’ve swallowed. It finishes with a slightly vegetal taste, and the aftertaste is all jasmine. I almost want to call it a bubblegum experience, as with the initial spell. This tea is lovely, though not as complicated as I had hoped. I have yet to find a jasmine pearl in which the tea has more of a presence.

Overall, this is a lovely tea. I’d say that newbies would enjoy it, though I think that seasoned sippers might be a bit bored. It’s a good everyday tea.

Preparation
190 °F / 87 °C 3 min, 0 sec
Oolonga

I think that 190F is the ideal temperature for most Jasmine Pearls. In my experience if you go any lower they won’t unfurl during the first steeping and some of the flavor gets lost.

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Comments

Oolonga

I think that 190F is the ideal temperature for most Jasmine Pearls. In my experience if you go any lower they won’t unfurl during the first steeping and some of the flavor gets lost.

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Bio

I am from Atlanta, Georgia, and I used to live in Japan. I love tea. Indian blacks are my favorite, though I am learning a lot about Chinese greens and, ultimately, I love all tea.

Location

San Francisco

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