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Synonyms: Royal jasmine, Imperial jasmine
Aroma: thick, sweetish, with hints of jasmine.
Taste: fresh, rich, rich, herbal.
Aftertaste: light, fragrant.
Infusion color: emerald.
Action: increases mental and physical activity.
Attention! The characteristics of the tea described above are the subjective opinion and feeling of our tea testers. For each person, our tea opens up its own wonderful world of sensations and tastes.
Jasmine tea is produced in many provinces of China and is very popular. Chun Hao Wang is made from young buds and tender leaves of the tea tree. Harvested and processed in early spring, the tea is stored in sealed rooms until the start of the jasmine flowering season. Jasmine picking takes place 4 times a year, in May, in summer in June and August, and in autumn. Jasmine flowers bloom at night and gather in the early morning when the inflorescences close again. Collected flowers are placed in a cool room. In the evening, layers of tea up to 10-15 cm thick are alternately shifted with newly blossomed flowers. The aromatization process takes 4-5 hours and can be repeated up to 8-10 times. The jasmine that has lost its fragrance is carefully selected by hand. To reduce the moisture content of the leaves to 6%, the tea goes through a final drying step.
How to brew green tea
1. Use purified bottled water. If you use tap water (even after filtering), the taste and aroma of the tea may be spoiled.
2. Rinse the teapot with boiling water
3. To prepare a drink of medium strength, pour dry tea into a teapot that has just been heated with boiling water based on the proportion of 1-2 teaspoons of dry tea with a slide per 0.5 l of water.
4. Close the lid on the teapot, pick it up and shake it vigorously several times. Open the teapot and enjoy the aroma of warm dry green tea.
5. The tea is now ready to be brewed. For brewing, use water with a temperature of 60-70 ° C. To do this, mix boiling water with boiled water at room temperature at the rate of 2:1 in a separate vessel. Pour the resulting water into a heated teapot with tea.
6. Infusion time - 5-10 minutes. After a maximum of 10 minutes, pour the drink from the brewer into cups or pour it into a separate vessel. Tea can be brewed 2-3 times.
7. In no case do not brew tea with boiling water - the mild taste and rich aroma of tea will be irretrievably lost.
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