Jasmine flowers are delighting our gardens these days, and when I take a walk in the garden late in the evening, I enjoy the fragrance and know that our jasmine tea is nearing completion. We have been waiting a long time for our spring teas this year, as the rainy weather has caused a delay in production. But they must be ready soon. The harvest is not as large this year, but the quality is, on the other hand, high.
For our jasmine pearls, we only use the best jasmine flowers and top buds from our white Dai Bai tea bush. The top buds have been briefly heated in a wok to stop enzymatic activity, as we want a cooling green tea with all the catechins preserved, rather than a warming black tea. The small top buds are tightly rolled by hand into small balls and then dried in the oven.
These pearls have been waiting since March/April, and now it is time to sprinkle them with freshly picked organic jasmine flowers. In the evening, the flowers open up and release the delightful aroma that can be experienced in gardens around these days. Each morning, the flowers are removed, and each evening, fresh ones are added. This process is repeated for up to 7 days, depending on whether it is our jasmine pearl or our dragon pearl.
The fantastic thing about these jasmine teas is that it is not necessary to brew them with hot water. A tablespoon of pearls, about 10 grams, is poured into a pitcher, cold water is added, and the pitcher is placed in the fridge for a few hours or overnight. Then you have the most delightful summer drink, packed with antioxidants and sweetened with jasmine flowers. When making a cold tea brew with these green teas, you will never experience a bitter taste, and the leaves can be used several times. What could be easier?