The process of producing Jasmine tea started in China sometime during the Song Dynasty (960-1279) using tea blended with Jasmine blossoms. Jasmine teas are created using different types of tea: white, oolong and green predominantly. The base teas used are picked, depending on the type of tea, from March to June, but the Jasmine blossoms do not bloom until the summer. So the teas are picked, processed and stored until the fresh blossoms can be added. The blossoms are picked in the morning when the dew has dried off the closed buds. The buds are then kept cool during the day and then in the evening, when the buds begin to open, they are mixed into the tea. After at least 4 hours, when the tea has absorbed the jasmine scent, the blossoms are removed and fresh buds are added. For standard grade jasmine teas, the blossoms are added 2 or 3 times. For premium grade jasmine teas, this process may be repeated up to 8 times. Once the blenders are satisfied that the tea has the appropriate amount of aroma, the tea is re-fired to remove the moisture that was introduced to the tea by the fresh jasmine blossoms. Jasmine tea destined to remain in China usually has the spent blossoms removed from the finished product, but with teas that are exported, jasmine blossoms are sometimes left in the finished tea for their appearance.
Historically the aroma of Jasmine blossoms was recommended for stress relief, depression and relaxation. For us, the aroma of Jasmine infused teas does have a profound ability to calm and relax!
The tightly rolled, white-green pellets, of organic Dragon Phoenix Pearl Jasmine impart a Jasmine flavor that is truly spectacular! This tea, from the Fujian Province in China, is created by scenting the tea leaves with Jasmine blossoms throughout the entire process – before, during and after they are rolled. When brewed, the leaves unfurl into long, thin strands. Because of the tightly balled process, only a small quantity of tea is required to yield a pale, delicate, sweet brew.
Use 6 balls of tea per 6 oz. cup. Brew tea at 190º – steep for 2 minutes.