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Jasmine tea is a true classic in the tea world. Like so many other varieties, it originally came from China. It is still popular there, not least as a mealtime drink, but has long been drunk all over the world. The flavor comes from jasmine flowers, which provide both a wonderful aroma and a subtle taste.
Making jasmine tea is an art that requires precision and patience. Usually using green tea as a base, it is typically harvested in the spring and stored in a cool place until the jasmine blooms. In summer, jasmine flowers are picked early in the morning when they are in full bloom. These flowers are then used to flavor the tea leaves. The fresh flowers are mixed into the tea, which takes on the flavor of the flowers for a number of hours in a closed vessel. The flowers are removed and the process is repeated as many times as necessary to get the right flavor. Too few times and the flavor will be too weak. But since the jasmine flowers also provide moisture, you can't repeat the process too many times either, or the tea will be damaged by moisture.
Jasmine tea is said to relieve stress and promote relaxation, making it a perfect drink to enjoy after a long day. Many people also appreciate the refreshing scent of jasmine tea, making it a popular relaxing drink in the evening. In China, jasmine tea is common as a mealtime drink. Pure green tea can get lost in more robust dishes, and may feel a little thin. Jasmine tea offers a broader flavor spectrum, which adds something more to the experience.
Many jasmine teas can be brewed directly in teapot or glass. Then you put it in the pot and pour in 80-degree water. After 2-3 minutes you can serve it, adding more water as you go along. You'll have to try out which varieties work, but most don't get very bitter, as long as the water isn't hotter than 80°C. Jasmine tea rolled into small balls is also very beautiful to serve as they are in a tall drinking glass, as you can see how the leaves slowly unfold.