Jasmine tea - Imperial 2019
Spring 2019 Green tea from San Hsia, Taiwan
Scented 10 times with real jasmine flowers harvested in Huatan, Changhua county, Taiwan, in the summer of 2019.
No artificial scents. This tea still uses the traditional method of scenting the leaves at night with flowers picked during the day. This operation is repeated 10 times for these leaves, in order to increase the power of the jasmine fragrance. (Regular jasmine tea is scented 1 to 3 times only).
This imperial grade jasmine tea uses both high quality green tea (mostly buds) and a very high number of scenting with real jasmine flowers. The result is a taste so light that it feels like drinking a nectar of jasmine flowers!
Brewing advice: the underlying tea is green, which means that it is more delicate than Oolong. It's therefore best to use fewer leaves. If you want to brew these leaves the gongfu cha way, I recommend that you pre-heat your vessel (porcelain gaiwan or teapot). Then, first fill your vessel to the half with boiling water, add the dry leaves and slowly fill the vessel with boiling water. The first three brews should be rather short. This tea is very powerful and refined: it can be brewed again many times.
Note: the pictures were taken with 1.5 grams of tea only.