Jasmine Pearl is a type of Jasmine tea made with tender long leaf tips hand rolled into small pearls. The pearls will slowly unfurl as they steep. To make Jasmine tea, tea leaves are harvested in the spring and stored until early summer when fresh Jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. In the early evening when the flowers begin to open, the tea is blended with the Jasmine flowers and stored overnight. The night blooming Jasmine flowers then open and release their fragrance into the tea. It takes over four hours for the tea to absorb the fragrance and flavor of the jasmine blossoms. This process may be repeated for as many as six or seven times.
Tea scented with Jasmine flowers is the most famous scented tea in China. It has been China’s specialty since the Song Dynasty, which ruled over 800 years ago. Many people acclaim that the Jasmine tea produced in Fujian province, China is the best. Other regions nearby Fujian province that produce jasmine tea include Hunan, Jiangsu, Jiangxi, Guangdong, Guangxi, and Zhejiang provinces.
Steeping Suggestion : Use 1 tsp/ 8oz cup. Steep 2-3 minutes in 175 °F water. For multiple infusions, increase the steeping time each consecutive steeping.
For iced tea, use double amount of tea and steep normally. Pour over ice to drink immediately or add an equal amount of room temperature water and store in refrigerator. To sweeten, add sugar, honey, or stir in a sugar stick while the tea is still hot.