Jasmine Pearls

Jasmine pearls preparation

Jasmine pearls are brewed in a small preheated jug.
The water must not boil for a long time, as you boil the oxygen out of the water.
Use 3-4 beads per cup.
The leaves are poured with 80 degree hot water.
Infusion time: 3 – 4 minutes.
The leaves can be used 2 – 3 times.

Store dry and cool.

A little more about Jasmine beads

First a song

A lyric from the popular Chinese folk song with the surprising title 'Jasmine Flower', dating back to the Qianlong Emperor (1735-1796) during the Qing Dynasty, when jasmine tea became widespread throughout China. However, its availability or popularity took its time to grow as it is believed that the jasmine plant was introduced to China from South Asia via India during the Han Dynasty (206 BC - 220 AD), particularly the city of Fuzhou, which is famous. for its cultivation of jasmine and tea.

The "where are jasmine flowers" method

There are two main methods of fragrant tea with jasmine. One method tea and flowers are placed in alternating layers that after the flowers are removed. The second, the tea is mixed with the flowers and left to absorb for about four hours before they are taken away, leaving only their fragrance. This process can be repeated up to seven times! When the jasmine scent is absorbed, the tea becomes damp and needs to be dried again.