Jasmine Pearl: To make the best of Jasmine Pearl Tea, the tea leaves are harvested in the early spring and stored until the late summer when fresh jasmine flowers are in bloom. To add the Jasmine flavor, the flowers are picked early in the day and are kept cool until nightfall. During the night jasmine flowers open, and release their fragrance, and this is when the tea scenting takes place.
Method of Infusion:
For a single serving of 200 ml of infusion, add a slightly heaped tea spoon (approx 2-3 grams) of Jasmine Pearls into a pot, pour pre heated water at a temperature of 90’C and steep for 3-5 minutes according to the strength preferred.