Royal Jasmine

Remarks

The first jasmine teas were produced during the Song dynasty in Suzhou, near Shanghai. In China, the idea of ​​flavoring teas with flowers actually dates back to the Song period (around a thousand years ago), the demand coming mainly from scholars, who appreciated the scents of jasmine, plum tree, rose, mandarin, honeysuckle, orange, lotus, orchid, osmanthus, chrysanthemum and magnolia. They were appreciated by the population of northern China since the Qing dynasty (17th century), true connoisseurs believing that a good tea does not need to be flavored to satisfy the consumer.

The aromatization technique with jasmine flowers is as follows: the flowers open at night and they are picked in the morning when they have closed, to then be kept cool until the evening. Before opening one last time in the factory, they are stacked between layers of tea leaves with which they are in contact at the moment of their opening, that is to say at the moment when they exhale a large quantity of aromatic molecules, then absorbed by the tea leaves. After a few hours, the batteries are undone, then rebuilt. The operation is repeated two to three times for ordinary grades and seven times for higher grades. Jasmine is not native to China; it was imported from the Persian Gulf region in the ^3rd century.

Details

Please refer to our brewing page for more details.