Imperial Jasmine Bio

Tea Repertoire

Op. 238

Quantity

Type: GREEN TEA



Tea Type: Green Tea

Tea Region: Fujian Province, China

    Tasting Notes

    • Appearance: Translucent, pale, golden liquor. 
    • Aroma: Sweet, refreshing aromas of jasmine blossom. 
    • Flavour: Honeyed, sweet jasmine floral note combined with refreshing green tea sap.
    • Mouthfeel: Well-rounded, smooth liquor with long-lasting sweet jasmine finish. 

    Brewing Guidance

    • Measure 1g of tea per 100ml water. Boil water to 70℃. Steep for 2-3 minutes.

    Reference: Op. 238

    Tips for Tea Connoisseurs

    Imperial Jasmine Bio is an organically grown green tea, naturally scented with jasmine blossoms. When tea leaves are harvested and the green tea making process is completed in spring, the finished green tea is carefully stored until summer when jasmine flowers start to bloom. Then the tea is layered with fresh jasmine blossoms during the night and the jasmine blossoms are removed in the following morning. This natural scenting process is repeated several nights until the aroma balance of the jasmine blossoms and green tea meets the standard of the skillful tea master.

    Our Imperial Jasmine Bio comes from Fujian Province of China, which has the best reputation for jasmine tea. While brewing, the tea starts to release highly aromatic, refreshing, sweet jasmine aromas. The liquor offers almost acacia honey-like sweetness with a lingering refreshing, floral finish. 

    When cold-brewed, our Imperial Jasmine Bio makes a highly fragrant, refreshing iced tea as well. Simply brew approximately 6g of the tea in 1L carafe overnight in the fridge. It can be enjoyed as a refreshing apero in the summer evenings as a healthy, non-alcoholic alternative. You may well find it as your all-time favourite after your gym session! 

    For jasmine tea enthusiasts, we suggest trying Jasmine Phoenix Pearls with our other varieties of jasmine teas - Jasmine Phoenix Pearl, Jasmine Oolong and Wild Jasmine Green Tea - to taste the differences. 



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