As Jasmine tea-makers in Fuzhou work hard into the night, sit back with a cup and enjoy this guide to how Jasmine tea is made!
Are you looking for a guide to brewing Jasmine tea? Or if you're looking to buy great Jasmine tea direct from the farm, you can buy our fresh Jasmine White 'King of Teas' by Lao Fu.
The process of making Jasmine tea is one of the lengthiest for any tea available - it can take up to two months to make a single batch. What's more, it happens at the hottest time of the year, meaning it's one of the most arduous teas to make.
The magic happens when the wet Jasmine flowers pass their oils and fragrance to the dry tea leaves by osmosis. There are actually lots of ways to infuse the tea leaves (a method called 'pressing' is used for cheaper teas), but usually, for high quality teas, the flowers and leaves are left to gently melt together overnight.
But, because the tea must be dried before it's stored, and the drying process kills the Jasmine fragrance, this whole process is repeated up to 9 times to ensure a deep and long-lasting Jasmine taste.
Another reason Jasmine Tea is so difficult to make is that you must rely on exactly the right weather - good tea needs great flowers, so if the farmer has a run of bad luck with rainy days and poor quality Jasmine, he simply can't make tea. Because each batch is infused 9 times, the farmer needs about two months of great luck in order to make a single batch of great, aromatic Jasmine.
Are your tastebuds salivating yet? Check out our incredible Jasmine Pearls tea now!
This was written by Chris West
Tea for me is all about that "aha" moment when you try a truly great tea for the first time. I live in Fuzhou, China and enjoy anything that helps me appreciate Chinese culture more (currently tea, martial arts and history books!). Contact me on firstname.lastname@example.org