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Midnight Jasmine

Midnight Jasmine

Origin: China

Preparation: 70ºC for 1-3 minutes

The process of infusing the fragrance of jasmine flowers to tea leaves begins with a base of prepared green tea leaves. Sometimes an oolong base is used and although very rare is also sometimes made with a black tea base. The tea leaves are spread on huge trays with jasmine petals and placed in machines which control temperature and humidity for about 4 hours or so. In this time the dry leaves absorb the moisture and aroma of the flowers. The process is repeated sometimes up to 7 times for a more intense jasmine flavour. The petals are then blown away using giant fans and the tea leaves are roasted one final time to ensure it is dry and ready to package. Dried blossoms are sometimes left with the tea for esthetics but they are flavourless.

I found this tea was a bit on the weaker side of jasmine. It may only have been infused once or twice. It's a good tea for the novice jasmine drinker and it's pleasant enough but I would have liked a little more strength from it.