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This high-quality Jasmine tea ("Xiang Pian" in Chinese) should really be called "Green tea jasmine" to emphasize the superior-quality green tea leaves scented by jasmine flowers. Jasmine tea drinkers of any sophistication will find themselves transported to the Jasmine Pureland on first sip, and "pure leaf" tea snobs might almost be pursuaded to take a second sip (on the sly). This is a fragrant, "scented tea" and the only one we carry (Spring 2007) that is not pure leaf tea. If you like jasmine tea but want to try a pure leaf equivalent, you may be interested in our Wenshan Baozhong teas.
Jasmine tea is called Mo Li Hua Cha (literally "Jasmine Flower Tea") in Chinese. Our take on Jasmine tea is historical. A "tea snob" (as we are) must reflect that tea originally came from China, and that originally the Chinese took their tea more as a dose of medicine than as a beverage of choice. It's no coincidence that even today the Chinese word for tea liquid is "broth" or "soup" ("tang" in Chinese), and that a thousand years ago Chinese people threw ginger, orange, garlic (?) and other vegetables into the tea broth. The Mongolians traded horses for Chinese tea and exacted payment, in part, in tea by way of promise that they would not invade. The Tibetans, who were in ancient times protected from the Chinese by the Mongolians, still to this day put butter in their tea.
Brewed color: Pale yellow.
Flavor: Perfumed, flowery.
Preparation: For best results, use spring or mineral water just before it comes to a boil. Wait 10 seconds, then pour over the leaves. (Provides 2-3 infusions.)
Classification: Scented tea.
Package Size: 75 grams (2.65 ounces).
Packaging: "Red Brick" series of tin, vacuum packed tea.
Picking Method (of tea leaves): Machine.
Grade: High.
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