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Jasmine Dragon Tears
GREEN TEA 50g
GRADE – Artisan Handcrafted
CAFFEINE/ANTIOXIDANT LEVEL: Low/ High
Cup characteristics: Smooth with delicate and pleasing flavour and a heavenly jasmine character.
Luxury ingredients: Green tea, Jasmine petals.
£ 23.00
In stock
PRODUCT ID: 497
Description
Jasmine Dragon Tears: A Tea of Extraordinary Quality
Jasmine Dragon Tears is a premium green tea made from the top two leaves and the bud of new season growth, typically harvested in late March or early April. Skilled artisans hand-roll these delicate leaves into small pearls. When you infuse these pearls in your cup, you’ll see the leaves and buds unfurl beautifully. If you look closely, you might notice the small “hairy down” on the buds—this feature signals superb quality and careful handling.
The Perfect Timing for Plucking
The extraordinary flavour of Jasmine Dragon Tears stems from the precise timing of plucking, meticulous manufacturing, and fresh spring jasmine blooms. In China, the new tea season begins in late March or early April, depending on the weather. The first four weeks yield the best tea; after that, quality can decline rapidly. For this reason, producers make Dragon Pearls exclusively from tea harvested during the initial three weeks of the season.
Fragrant Jasmine Blooms
While tea makers pick the leaves, jasmine bushes bloom in spring. Only the most fragrant blossoms, from bushes known for their exceptional flowers, make the cut. Artisans layer these fresh jasmine flowers between the tea leaves, allowing the intense and uplifting fragrance of the blooms to infuse the tea.
An Extraordinary Taste Experience
Ultimately, this process creates an extraordinary taste experience that blends the rich, grassy notes of green tea with the enchanting aroma of jasmine. Each sip of Jasmine Dragon Tears offers a delicate balance of flavour and fragrance. So, brew a cup today and indulge in this exquisite blend!
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
