Jasmine Tea

Made from leaves that have not been oxidized.

Postby xine » Nov 16th, '07, 13:26

You definitely don't want to throw the tea leaves into the water. It also depends on the base of the jasmine tea- most jasmine teas are green or oolong, I've never come across any other teas being infused with Jasmine (well maybe some herbals, maybe some straight jasmine flowers steeped). I would definitely use an infuser or even a paper filter to keep the tea leaves in. It's easier when it's all done to remove it.

As for temperature, you want to use the proper temperature depending on the tea- cooler 180 temps or so for green jasmine teas, you can go hotter with oolongs (depending on the color- darker- hotter, lighter- cooler like greens). Steeping wise, green jasmines are usually 3 minutes, oolongs 5 minutes. The key is the base tea.

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Postby Wesli » Nov 16th, '07, 14:45

Jasmine green--> 2:00 minutes or less in about 180°f water or less. Since it's a flavored tea, the brewing parameters aren't that strict. But keep in mind that green tea can get very bitter if brewed with two hot of water or for too long of a time. You can throw the leaves in a bag as long as it leaves some room for expansion, but again, not so necessary in a flavored tea.

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Postby bambooforest » Nov 16th, '07, 17:53

isn't jasmine green technically a "scented" tea and not a flavored one?

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Postby Chip » Nov 16th, '07, 19:00

Actually, traditional methods call for layering jamsine flowers in with the withered tea leaves. The tea leaves pick up the scent of the flowers, particularly at night since that is when jasmine releases its heavenly aroma.

So, traditionally it is a scented tea.

But there are some really obnoxious "flavored" versions also, generally sprayed with jasmine essential oils. I had this once and it is so nasty. The thing is, why do it when it is so readily available scented.

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Postby Wesli » Nov 16th, '07, 20:48

Not to mention the ones that are both at the same time.

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Postby Proinsias » Nov 16th, '07, 20:57

If I can taste the jasmine in the scented tea where does one draw the distinction between scent and taste? It sounds more like an arbitrary measure of processes than any concrete separation especially when I start to think about the huge loss of taste encountered when I hold my nose.

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Postby Eastree » Nov 16th, '07, 22:21

Taste is mostly based n scent. Simply smelling the jasmine will change a tea's apparent' nuances, but the basic sweetness, saltiness, bitterness, and sourness will remain unchanged. A flavored tea will alter this as well.

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