What is Jasmine Tea?

Jasmine Tea is a highly aromatic variety of tea, which is flavored with jasmine flowers. In addition to providing a rich floral fragrance, flowers add a gentle remark that many people consider to be quite pleasant. JASMINE TEA is easily accessible in Chinese markets and can often be obtained from large food stores or special tea stores. Many people can be familiar with Jasmine tea because it is a frequent offer in Chinese restaurants. Oolong Jasmine is very common, with a rich, slight taste, which also tends to settle the stomach. For this reason, many restaurants offer Oolong Jasmine tea. Rarely black tea is used as a base. The taste of black tea tends to overwhelm jasmine, because black tea tends to be very tan. Tea is often mild enough to consume simple, even if some people add a small amount of sugar from the Sweeted Teas preference.

To create jasmine tea, the flowers of jasmine are harvested at the top of their flowering and then they are cured by ready -made tea in conditions with carefully controlled humidity and temperature. When jasmine flowers dry out, they fill the tea with their taste; Sometimes several drugs of drugs are used to produce extremely strong jasmine tea. At the end of the curing process, the tea is burned again to remove the moisture emitted by jasmine, and then it can be packed for sale.

In some cases, jasmine flowers are left in the tea. This function is purely ornamental because flowers are basically odorless and tasteless after the process of curing. But they can look pretty nice when they rehydrate in tea water and develop. In fact, the practice of leaving dried flowers in tea is quite widespread, and many newspaper teas and tisans include dried flowers or flower -play to revive things during the cooking process.

Best tea Jasmine is relaxed because it includes whole leaves and no offcuttings or stems. Ideally, it should be cooked freely in a kettle and tense for service, although many people prefer to use tea balls for their cooking because they are more comfortable. Oolong and green teas should only be briefly soaked, as they can be colored with a long steep and the water should be just below the boiling point for the best taste and smell.