Jasmine Tea, an all-time best seller

Scented tea is infused with many fragrances. Chrysanthemum, Gardenia, Osmanthus, Rose, Magnolia is just a few of the flower scents. Long, Jasmine tea has the largest market share among all the floral-scented tea. This is also my favorite tea. Many cities in China produce Jasmine tea. The best Jasmine tea came from Fujian province in China. Fujian Province has excellent weather condition of the tea farm and produce the best jasmine flowers. This region also produces excellent Oolong tea. 

Jasmine tea-making takes two steps. The first step is picking young tea leaves in spring. Tender young leaves are plucked to make a tea base. The base tea will be in a dry, cool storage until summer, when jasmine flowers are in bloom. By controlling the temperature, keep talented workers, the tea leaves open and ready for the smell of flowers. Jasmine flowers are picked during the summer months. To be precise, Jasmine flowers are picked between July and September from noon to 4 They look for flowers that are ½ cm in size and just turn from ivory to a white color. Over the next four hours, the Jasmine flower kept at a warm temperature of the base. This encourages the flowers to open and the scent to infuse the tea. For a stronger scent, some teas infused several times. Flowers can be discarded after infustion, they can be kept to show clients. 

Adding Jasmine tea to food gives it the luxury aroma. This Jasmine sauce is so delicious when added to fruit salad. Jasmine tea brew 2 teaspoons in 1 / 3 cup warm water. Melt 2 tablespoons of honey in tea, add lemon zest and juice of 1 lime. Marinate the fruit just before serving. It is good for melons. 

Another way to use Jasmine tea is to add it when cooking rice. Replace only 2 to 3 cups of water you use to cook rice with tea. This gives the rice the extra nutrients of antioxidant and fragrance of jasmine flowers.