In China, jasmine flowers represent one of the first natural elements used to flavor tea. For a long time, it has been noted how the combination of tea and jasmine presents various advantages both from a production perspective and in terms of flavors. For the production of Jasmine Dragon Pearl green tea, two intrinsic characteristics of these products are combined: the aromatic intensity of jasmine and the strong tendency of tea to absorb surrounding aromas. Thanks to these properties, it is possible to merge the flavors of both elements by cyclically exposing tea leaves to jasmine flowers, obtaining more or less intense results depending on the exposure cycles. Often, this practice requires several days; this is why some producers prefer to use the concentrated aroma of jasmine directly, which in many cases tends to mask the flavor of the tea. Certainly, this is not the case with Jasmine Dragon Pearl: these small spheres of green tea have been naturally flavored by contact with the flowers, which is also noticeable in the flavor of the infusion. Tasting the product, one can immediately sense the floral presence of jasmine, supported and integrated by a very fresh vegetal flavor, reminiscent of a meadow in the early morning drenched in dew. The floral essence of jasmine will linger on the palate and will also be perceived in the uninfused leaves, thanks to their rolled shape that helps preserve the freshness of the tea. The leaves of Jasmine Dragon Pearl green tea are green and silver, confirming the presence of numerous buds. The shape, as suggested by the very name of the tea, is rolled into small pearls. The aroma of jasmine, which can already be sensed by smelling the dry leaves, explodes once they are infused, followed by notes of white flowers, orange blossom, and cotton candy. In the cup, the liquor has a delicate yellow color, very clear: there is no astringency, and the body is light and silky. The first infusion of Jasmine Dragon Pearl green tea is characterized by floral notes that open into an intensely fragrant bouquet: we find jasmine, but also magnolia and lily of the valley, as well as orange blossom and a sweet hint of orange blossom honey. With the second infusion, the leaves slowly unfurl, and notes of beeswax emerge, alongside the floral scents that definitely remain dominant. With the third infusion and the successive ones, there is a decrease in the intensity of the floral notes, perceiving a slight herbal freshness and a gentle citrus acidity, contributing to the clean sensation on the palate. The first notes of Jasmine Dragon Pearl green tea have an intense floral fragrance: jasmine and more generally white flowers (wisteria, lily of the valley) pleasantly invade the taste receptors and envelop the palate. Secondly, a very slight vegetal hint reminiscent of fresh grass is felt, followed by floral notes, now of orange flowers, accompanied by the sweetness of honey. The persistence is magnificent, very long, and floral. Jasmine Dragon Pearl green tea undergoes a very classic processing. After an initial withering outdoors, the leaves are cooked in large woks heated to around 180°C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are cyclically exposed to jasmine flowers so that they absorb the aroma by contact and are finally rolled to maintain freshness and aromas. We strongly recommend infusing Jasmine Dragon Pearl green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 80°C, you can proceed with a first infusion of 20 seconds, keeping the water at the same temperature and proceeding with the subsequent infusions, increasing the time by 10 seconds each time. This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 1 and a half teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 2-3 minutes. Jasmine Dragon Pearl green tea can be filtered for greater ease in tasting, and the indicated infusion times are merely suggestive; they can also be adjusted based on personal taste. It is advisable to store in a cool, dry place, away from direct sunlight.
In China, jasmine flowers represent one of the first natural elements used to flavor tea. For a long time, it has been noted how the combination of tea and jasmine presents various advantages both from a production perspective and in terms of flavors. For the production of Jasmine Dragon Pearl green tea, two intrinsic characteristics of these products are combined: the aromatic intensity of jasmine and the strong tendency of tea to absorb surrounding aromas. Thanks to these properties, it is possible to merge the flavors of both elements by cyclically exposing tea leaves to jasmine flowers, obtaining more or less intense results depending on the exposure cycles. Often, this practice requires several days; this is why some producers prefer to use the concentrated aroma of jasmine directly, which in many cases tends to mask the flavor of the tea. Certainly, this is not the case with Jasmine Dragon Pearl: these small spheres of green tea have been naturally flavored by contact with the flowers, which is also noticeable in the flavor of the infusion. Tasting the product, one can immediately sense the floral presence of jasmine, supported and integrated by a very fresh vegetal flavor, reminiscent of a meadow in the early morning drenched in dew. The floral essence of jasmine will linger on the palate and will also be perceived in the uninfused leaves, thanks to their rolled shape that helps preserve the freshness of the tea. The leaves of Jasmine Dragon Pearl green tea are green and silver, confirming the presence of numerous buds. The shape, as suggested by the very name of the tea, is rolled into small pearls. The aroma of jasmine, which can already be sensed by smelling the dry leaves, explodes once they are infused, followed by notes of white flowers, orange blossom, and cotton candy. In the cup, the liquor has a delicate yellow color, very clear: there is no astringency, and the body is light and silky. The first infusion of Jasmine Dragon Pearl green tea is characterized by floral notes that open into an intensely fragrant bouquet: we find jasmine, but also magnolia and lily of the valley, as well as orange blossom and a sweet hint of orange blossom honey. With the second infusion, the leaves slowly unfurl, and notes of beeswax emerge, alongside the floral scents that definitely remain dominant. With the third infusion and the successive ones, there is a decrease in the intensity of the floral notes, perceiving a slight herbal freshness and a gentle citrus acidity, contributing to the clean sensation on the palate. The first notes of Jasmine Dragon Pearl green tea have an intense floral fragrance: jasmine and more generally white flowers (wisteria, lily of the valley) pleasantly invade the taste receptors and envelop the palate. Secondly, a very slight vegetal hint reminiscent of fresh grass is felt, followed by floral notes, now of orange flowers, accompanied by the sweetness of honey. The persistence is magnificent, very long, and floral. Jasmine Dragon Pearl green tea undergoes a very classic processing. After an initial withering outdoors, the leaves are cooked in large woks heated to around 180°C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are cyclically exposed to jasmine flowers so that they absorb the aroma by contact and are finally rolled to maintain freshness and aromas. We strongly recommend infusing Jasmine Dragon Pearl green tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 80°C, you can proceed with a first infusion of 20 seconds, keeping the water at the same temperature and proceeding with the subsequent infusions, increasing the time by 10 seconds each time. This tea has a longevity of about 6 infusions. For a classic preparation according to Western style, we recommend 3 grams of leaves (about 1 and a half teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 2-3 minutes. Jasmine Dragon Pearl green tea can be filtered for greater ease in tasting, and the indicated infusion times are merely suggestive; they can also be adjusted based on personal taste. It is advisable to store in a cool, dry place, away from direct sunlight.
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