Jasmine Downy Pearls Luxury Tea Tin

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2 reviews for Jasmine Downy Pearls

I highly recommend this jasmine from Chateau Rouge!

Aside from the fantastic flavor of leaf and flower, the tea is wonderfully textural, filling the mouth and nose with full feeling and rich scent and flavor. The finish is very dry but doesn't seem especially astringent or puckery. As the tea cools a bit, a high, fresh and lightly vegetal taste is discernible - peeking out intriguingly from the interesting "smoky" floral brew.

The dark, cidery gold liquor has a fantastic, slightly "smoky" flavor that merges perfectly with a sultry jasmine for a flavor impression that makes you sit and pay close attention to what you are tasting. I say "smoky" but I mean that not in the sense of something like a Lapsang Souchong at all. In fact, it's more smoky in the sense that you are tasting a bit of the processing of the leaf itself. The "smokiness" is more like a step up from a roasted flavor - and perhaps is somewhat the taste result of an alchemy between leaf and flower. Whatever it is that produces it, it's incredibly pleasing!

Posted by Teaviews.com - Jamie 06/07/2012

Lovely product

Fantastic tea. Has to be the best quality and freshest we have tried. More expensive than others, but it is definitely worth it.

Posted by Nargess Shahmanesh 03/04/2012

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Jasmine Downy Pearls

Green Tea

Fujian Province, China

A delicate, intensely fragrant tea from the mist shrouded mountains of northern Fujian, China. Tender, silver tipped tea buds are layered with freshly gathered jasmine blossoms, before being hand-rolled into elegant pearls.


Tea is a work of art and needs a master hand to bring out its noblest qualities
Okakura Kakuzo, The Book of Tea
Price From: £2.95

Availability: Out of stock

A delicate, intensely fragrant tea from the mist shrouded mountains of northern Fujian, China. Tender, silver tipped green tea buds are layered for up to seven times with freshly gathered jasmine blossoms, before being hand-rolled into elegant pearls.

 

Jasmine blooms at night, so buds picked in the afternoon are layered with tea in the evening just as they open. The blossoms take about four hours to impart their essence, requiring constant monitoring and this is repeated several times in making the best teas.

 

According to legend a Chinese emperor in the Song dynasty (960-1279AD) used several hundred pots of jasmine to perfume the palace grounds.  Around this time the Chinese began to scent their teas by adding blossoms from jasmine, rose, lotus and lychee. Ancient methods are still used for the finest jasmine teas.

 

Using a heaped teaspoon (3 grams) of tea and 3 infusions per serving:

100 grams

 will make approximately

 100 cups of tea

50 grams

 will make approximately

 50 cups of tea

10 grams

 will make approximately

 10 cups of tea

 

 

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