“I am doing a spring cleaning of tea and tea samples, trying to get some nearly empty tins emptied and revisiting swaps and samples. There was enough of this to make a bit for a tea follow-up to...” Read full tasting note
“Thank you NofarS for this sample. My first cold steeped jasmine tea. I usually brew my jasmine tea hot and leave it to cool anyway as to my preferable taste. This was left to cold steep for roughly...” Read full tasting note
“My tea of the afternoon…. So light and refreshing! It has a sweetness all its own from the jasmine. Very enjoyable. I am not usually a fan of greens, but jasmine tea is yummy! This tea was a...” Read full tasting note
“Third time’s the charm for Palais des Thes. After two disappointments, this jasmine is quite nice. However, their claim of “One of the finest jasmine teas with a high proportion of tips. This green...” Read full tasting note
One of the best jasmine green teas. Nearly all the flowers have been removed and there is a high proportion of tips.
This remarkable tea allows the jasmine bouquet to fully develop during a 3-minute infusion.
About jasmine teas: in China, the best jasmine is gathered in August in the middle of the afternoon when the flowers are slowly beginning to open at the approach of twilight. The next step is the mixing of the dry tea leaves and flowers, which is done by placing 4 to 5 alternating layers of leaves and flowers on top of each other, each 4 to 6 inches deep. They layers are left in contact with each other for around 10 hours and are stirred regularly to reduce the temperature at the center of the pile, which should remain at about 98°F. The flowers are then picked out by hand, one at a time. The quality of the tea will depend upon how meticulously the workers remove the flowers. This process in repeated up to 7 times to produce the finest quality of jasmine tea, each with a new batch of fresh flowers.
It makes an exceptional pairing with milk chocolate!
Company description not available.