Our organic jasmine green loose leaf tea was chosen for its well-balanced flavors. Jasmine blossoms are folded into the drying leaves several times to impart their delicate scent.
Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall.
In the early evening when the flowers begin to open, The green tea is blended with the jasmine flowers and stored overnight. The night blooming jasmine flower then opens and releases their fragrance into the tea.
It takes four or more hours for the tea to absorb the fragrance and flavor of the Jasmine blossoms, this process may be repeated for as many as six or seven times.
A slightly more subtle jasmine essence which does not overpower the depth of the high quality green tea. This balance creates a round yet assertive cup full of the intoxicating scent of jasmine with the groundedness of the full leaf green.
Mild, easy to drink, and full flavored.
USDA Organic and Fair Trade Certified
4.4 oz Tin - $11.50 - 62 Servings - 19¢ per cup
8.0 oz Pouch - $16.00 - 113 Servings - 14¢ per cup
Water: 185°F | Leaves: 1 tsp per 6 ounce cup | Infusion Time: 2-3 minutes
Basic Steeping Tips
-Avoid oversteeping. Two minutes is often enough.
- Use filtered or spring water, whenever possible
- Don’t over-boil water
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be re-steeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
Green tea has been researched a great deal over the last 20 years. Results indicate that the catechins in green tea are responsible for a lowered risk of heart disease, lowered risk of cancer (especially prostate and breast), and potential reduction in onset of Alzeheimer's.
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
Tea was first discovered by the Chinese Emperor Shennong in 2737 BC. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) was born.
