Jasmine tea started its journey to become the most famous scented tea in the world during China’s Ming dynasty (1368-1644). The rise in popularity of jasmine may have had something to do with the Ming obsession with anything floral. The surviving relics of the time showcase intricate floral patterns and references in everything from porcelain, paintings, embroidery, décor and literature. Not surprisingly, beautiful blossoms such as chrysanthemum, osmanthus, orchid and jasmine also made their way into food as well as tea during this period. The tea flavoring trend continued during the following Qing dynasty (1644-1911), in which palate pleasers like bergamot, lychee and orange were added to the scented tea mix.
Yet it was the popular and intoxicating jasmine that became one of the first flavored teas exported out of China on trade ships headed West during the late 1800s. The world soon fell in love with jasmine’s perfumed aroma and delicate flavor and has been craving the glorious blossom ever since.
Typically, jasmine green teas are brewed at around 160 to 180 degrees. If the water is too hot, especially for green tea, your tea will release more bitterness and astringency more quickly.
Using about 2 grams (1 teaspoon) of loose leaf tea per 8 oz. cup of water is a safe bet.
Always start with fresh, pure, cold filtered water when you brewing tea. Spring water is the best.
Cover your tea while it steeps to keep all the heat in the steeping vessel.
Jasmine green tea can steep anywhere from 30 seconds to 3 minutes depending on how the tea was processed. We steep our Jasmine Green Tea for 2 to 3 minutes.
Most high-quality loose leaf jasmine teas can be steeped multiple times. although you’ll lose more of the jasmine flavor with each steeping.