Brewing Guide For Jasmine Tea
Brewing Steps:
Heat the Water
Bring fresh water to a boil, then let it cool slightly to around 85°C. Ideally, wait 30 seconds after boiling. This gentle temperature preserves the jasmine aroma without bitterness.
Add the Tea
Use 4–5g of Jasmine Tea (around 1 teaspoon) for every 120ml of water. No need to be exact—this floral tea is quite forgiving.
Steep Gently
Pour the hot water over the leaves and let it steep for 20–30 seconds. A shorter steep helps preserve its light, floral character.
Tip: If using a transparent cup or gaiwan, observe the color—pale yellow is perfect.
Enjoy
Taste the tea while it’s still warm. You’ll notice its fragrant jasmine aroma, a clean green tea base, and a refreshingly light sweetness.
Re-steep
These leaves can be brewed multiple times. With each infusion, increase the steeping time slightly to bring out deeper notes. Try 30–45 seconds for the fifth steep and beyond.
How to Brew a prefect cup of Jasmine Tea?
Jasmine Tea is a scented green tea prized for its floral fragrance, light body, and refreshing clarity. Steeping it gently preserves its delicate charm.
Brewing Ratio:
Tea to water: 1:30 (e.g., 4-5g tea to 120ml water)
Brewing Temperature:
Water temperature: 85°C
Brewing Time:
Steeping time: 20-30 seconds (for the first few infusions)
What You’ll Ideally Have:
- Jasmine tea
- Fresh water
- Kettle
- Gaiwan or small teapot (about 100–150ml preferred)
- Tea pitcher (optional)
- Tea cup
Hengzhou: The World’s Jasmine Capital
Nestled along the subtropical rivers and farmlands of Guangxi, Hengzhou breathes jasmine. For centuries, this region has cultivated not just flowers, but a way of life built around their nightly bloom — quiet evenings, hand-scenting rooms, and streets perfumed by wind.
Here, jasmine blossoms meet fresh green tea in a tradition both delicate and enduring, infusing each cup with the soft warmth of southern China.
