Award Winning "Golden Buds" Jasmine Black Tea

One fine day a young monk came to the wise tea master Lao Cha and asked:

— Master, oh how I long for a quality jasmine tea, but with the rich and robust flavor of a black tea. Where could I get such a treat?

— You can make it yourself, young one, but the process will require long and tedious steps. First, harvest only the top leaves of the highest quality tea. Then wait till summer, when jasmine flowers bloom, and gather all the blooming flowers you can carry. Scent the highest quality black tea with the flowers of blooming jasmine a total of 5 times. Lastly, if you want this tea to be worthy of much praise from around the world, add only the sweetest smelling flowers at the very end. Go on now. 

Being one of the world’s largest and reputable food and drink awards, the 'Great Taste', organized by the Guild of Fine Food, has been described as the “Oscars” of the food industry and the “epicurean equivalent of the Booker prize”. Our Jasmine (Jin Ya) Black Tea was awarded 2 Stars at the 'Great Taste Awards 2018'.

Jasmine (Jin Ya) Black Tea is a rare find for all jasmine tea lovers! Traditionally, only green teas are scented with jasmine. Thus the conditions to making a quality jasmine black tea are stringent.

To make Jasmine Tea, the tea leaves are harvested in the Spring and then stored until late Summer, when Jasmine flowers start blooming. The flowers are picked in the early morning when petals are still closed. Once harvested, they are kept cool until nightfall. During the night, jasmine flowers open, releasing the exquisite fragrance, and the scenting takes place.

During the process of making this tea, tea buds get scented with the jasmine flowers a total of 5 times, each time replacing the used jasmine buds with new ones. Lastly, only the most potent jasmine flowers get added to the finished tea.

Sipping on our Jasmine (Jin Ya) Black Tea will be nothing short of a sweet, mellow, and profoundly aromatic moment.

    195℉ / 85℃ 

 

 4g    3-4min 

 

 6g    Rinse. Then 5sec + 5sec for each subsequent infusion