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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
Jasmine Dragon Tears are a green tea and are made from the top two leaves and the bud of new season growth (Late March/early April). These delicate leaves are then hand rolled into small pearls. When you infuse their pearls into your tea cup, you will see the top two leaves and the bud come to life. In fact you will see some small “hairy down” on the buds of the leaves – this denotes superb quality and very careful and delicate handling.
The extraordinary flavor of these Jasmine Dragon Tears is due to the time of plucking, manufacture and the fresh spring jasmine blooms. The new tea season starts in China in late March /early April (depending on weather patterns) and it is during the first 4 weeks that the best tea is manufactured. After this initial period the quality of the teas and green leaf start to deteriorate rapidly and the teas become quite plain.
Dragon Pearls are only made from tea plucked in the first 3 weeks of the season. Coinciding with the new tea growth, the jasmine bushes are in spring bloom. Only the most fragrant blossoms are used (from bushes that are known to produce the most fragrant flowers).
These fresh flowers are layered between the tea and before long the intense and uplifting fragrance of the new jasmine blooms is passed on to the tea. An extraordinary taste experience!
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.
