A really lovely smelling and tasting green tea. Be careful not to over brew. I am drinking it to welcome our new great-niece, Ava Rose, born this morning!
“A really lovely smelling and tasting green tea. Be careful not to over brew. I am drinking it to welcome our new great-niece, Ava Rose, born this morning!” Read full tasting note
“Since I said goodbye to a flavored green this week, I thought I should apply the law of conservation and crack open a new one. As I’ve said, I’m a huge jasmine green fan. I also quite like rose...” Read full tasting note
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. Roses were traditionally used as an aphrodisiac as well as for relaxation. Blended together, they create a powerful heady aroma.
Enjoy the light floral bouquet of this spectacular combination of jasmine and rose petals. The tea brews to a light ecru cup with long green leaves and rose petal accents.
Brew tea at 195º – steep for 3 minutes.
Company description not available.
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Since I said goodbye to a flavored green this week, I thought I should apply the law of conservation and crack open a new one.
As I’ve said, I’m a huge jasmine green fan. I also quite like rose teas, done right. So I found the prospect of this one exciting.
Not surprisingly, the scent in the tin is the generic S&V scent — a sort of perfume/lotion floral without clear borders and not really unique to this tea. The steeped tea produces a light golden yellow liquor that smells mostly of jasmine.
It’s in the flavor that it becomes clear this isn’t a straight jasmine. Rose teas often produce a sort of aromatic presence that seems to come from an essential oil, and I get that here, though just a bit. It really is just a kiss of rose, so points for accurate naming.
The underlying tea is not discernible to me as a separate flavor, but that’s ok. This is an enjoyable switch up on a straight jasmine green.
Flavors: Jasmine, Rose