Black Jasmine Tea | Harney.com | Harney & Sons Fine Teas Quantity $ 30.00 Back by popular demand, Jasmine Black, our black tea version of a favorite floral tea. Originally Jasmine teas were from green or slightly oxidized (pouchong) leaves. However, we were able to source a limited amount made of this black tea version from Fujian Province in China. It is difficult to find more, so get it while you can! Click to view Mike's Tea Ratings Briskness About Tea Types: Oolong, Green, White, Puerh, Black | TEA SPOT Read More> Green Green tea leaves plucked in the morning are ready to be brewed in a pot the same night. The bypass of oxidation allows green tea to retain most of its natural dark green color, tannins, vitamin C, chlorophyll and minerals. The taste of green tea is therefore more astringent and subtler than oolong or black tea. The lack of oxidation is also responsible for the very low caffeine content of green tea (only 1%). Its caffeine effect produces a nearly steady, mild high with no big peaks or plunges.

Green tea is therefore the perfect meditative aid: it acts as a mild stimulant, without causing insomnia or nervousness. It refreshes and quiets. The names of Chinese green teas denote leaf styles and often make reference to the region where the tea is from. The names of Japanese green teas generally end in "cha" (meaning tea). Preparation of green teas requires pure water at 175° F. (Boil, then cool 3 mins) Chinese green teas contain about 30–35 milligrams of caffeine per 8 oz cup, and Japanese green teas contain 25–30 milligrams of caffeine per 8 oz cup. Process: The leaves are heated immediately after plucking. The heat prevents the leaves from withering or oxidizing. The dry leaf retains its green color. Origins: Traditionally from China and Japan. Chinese green teas include such classics as Lung Ching and Gunpowder, as well as Pi Lo Chun (Green Spring Spiral) and Yunwu (Cloud-and-Mist).

Japan produces only green teas, including Gyokuro, Sencha, Bancha, Hojicha (roasted), Genmaicha (tea with roasted corn and rice), Kukicha (roasted twigs) and Matcha (powdered tea that must be whisked.) Green teas can also be flavored and scented. Jasmine is the most popular scented green tea. Other green tea producing countries now exporting include Thailand, Korea and Vietnam. View our selection of Green Teas . Read More> Oolong Oolong teas are semi–oxidized, which places them mid–way between green and black teas. This gives them the body and complexity of a black tea, with the brightness and freshness of a green tea. The caffeine content and antioxidant level is also mid–way between that of green and black teas, making them most healthy and palatable. A very favorite and desired tea amongst connoisseurs, all oolongs hail from either China or Taiwan. Preparation of oolong teas requires pure water at 195° F. (Boil, then cool 2 mins) They may be infused multiple (3–7) times, each steep lasting 1–3 minutes.

The caffeine content of oolong teas decreases dramatically from the first to the third brew, yielding about 30–50 mg in first the cup, 15–25 mg in the second, and 5–10 mg in the third. Process: The leaves are withered and then rolled, often by hand. The leaves are allowed to partially oxidize and then are fired in pan or basket to arrest the oxidation process. Oxidation may range from 12–85%. Sometimes charcoal smoke is used to impart a flavor to the tea. Origins: From lightly oxidized to dark roasted, oolongs can be fragrantly floral to lusciously rich. A special category of minimally oxidized oolong leaves ranges from 6–12% and are known as pouchongs. Taiwan is famous for its many wonderful oolong teas, and deservedly so. Their teas are often named after the particular mountain on which they're grown. In China, Ti Quan Yin ("Iron Goddess of Mercy") is one of the most famous oolong teas whose characteristic flavor is produced in the charcoal firing of the leaves.

Ti Quan Yin is a variety of tea plant that produces Ti Quan Yin oolong, and was discovered in the Anxi province of China. Other well–known Chinese oolongs include Huang Jin Gui and Bai Hao. View our selection of Oolongs . Read More> Black Black teas are fully oxidized teas. Black teas brew a liquor from reddish brown to dark brown. They are the most popular type of tea in the Western world. Black teas range from 40 – 60 milligrams of caffeine per 8 oz cup. Black Teas from China are divided into two main categories: Northern Chinese (Keemun teas from Anhui province and similar teas such as Golden Monkey) and Southern Chinese which are the black teas from the Yunnan province. Many teas from China often have poetic names that don’t give any information about the type of tea or the region that it came from, such as Cloud Mist and Fairy Branch. There are three major tea producing areas in India: Darjeeling, Assam, and Nilgiri. Black teas are also available from Sikkim, an area bordering Darjeeling. Ceylon teas come from the island nation now called Sri Lanka.

Other loose-leaf black tea producing countries include: Nepal, Turkey, Indonesia, Kenya and Australia. Preparation of black teas requires pure water at boiling point (212° F). Process: After the leaves are plucked they are allowed to wither. They are then rolled and crushed by hand or by machine. This activates the oxidation processes and the leaves are allowed to turn black. Finally they are fired in ovens to stop the oxidation process. Origins: Traditionally from China, India, and Sri Lanka (Ceylon). Tea Gradings: Read More> Pu’erh Pu’erh teas are aged and fermented. These aged teas are revered throughout Asia for their medicinal benefits, which range from curing hangovers to reducing cholesterol. Pu’erh tea is very smooth in taste, and can be even darker than black tea. This is a naturally fermented tea, and, if stored properly, the older the tea, the better the flavor. Black Pu’erh teas contain about 60–70 milligrams of caffeine per 8 oz cup, and Green Pu’erh yields about 30–40 milligrams of caffeine for the same sized serving.

Preparation: Requires pure water at boiling point (212° F). Process: Pu’erh tea is processed through special fermentation by using the semi-fermented green tea of Yunnan large leaf tea. It is black or brown in color. This tea undergoes a secondary fermentation process that takes 6 months to a year, during which the tea is contained in a warm, humid environment, allowing beneficial bacteria and fungal microflora to flourish. The more aged Pu’erh tea is mellow and gives a sweet taste in mouth after drinking. Health Benefits: This is an ideal health drink. It can cut through grease and cholesterol, help digestion, warm you, help produce saliva and shake thirst, dispel the effects of alcohol, and refresh one’s mind. Pu’erh tea has also been shown to lower triglyceride and cholesterol levels in the body. Origins: Grown exclusively in and around the county of Pu’erh in Yunnan Province, China, the leaves are mildly sweet, with an aroma reminiscent of autumn leaves. View our selection of Pu'erh Teas .

Yerba Maté Yerba Maté (pronounced "yerba mahtay") is a medicinal and cultural drink of ancient origins. Introduced to the world by the Guarani Indians of South America, Maté is a species of holly plant, and can range in flavor from earthy and roasted to grassy. Mate is a healthy and stimulating drink, with roughly 35 milligrams of caffeine per 8 oz. serving. Yerba Maté is an appetite suppressant, also high in Vitamin C, potassium, magnesium, and manganese. Mate contains xanthines, which are in the same family as caffeine, and sometimes called "mateine". Mate also contains other natural chemicals and trace minerals that seem to mellow out the experience of consuming this particular type of caffeine, and many mate drinkers report that they feel alert and focused without any negative effects of coffee, such as jitters and a caffeine crash. Preliminary scientific studies of mate have shown that the compounds in the plant have a relaxing effect on smooth muscle tissue, rather than a stimulating effect on the central nervous system.

Preparation: Requires pure water at 203° F (Boil, then cool 1 min) Yerba Maté should be steeped for 6–7 minutes using hot, but not boiled water. Boiling water can make mate bitter, just like tea. Some people even like to pour cool water over the mate leaves before filling the rest of the cup with hot water to avoid extracting tannins, which create the bitter flavor. Process: After harvesting, yerba mate branches are dried sometimes with a wood fire, imparting a smoky flavor to some styles. Other styles are steamed which results in a grassier flavor, which can be likened to Japanese green tea. The leaves are then chopped to a specific size of leaf cut. Origins: Grown and processed in South America, specifically in northern Argentina, Paraguay, Uruguay and southern Brazil. Cultivators are known as yerbateros (Spanish) or ervateiros (Brazilian Portuguese). View our selection of Yerba Mate Teas . Read More> Herbal The history of herbs and spices is far more ancient than that of tea.

Herbal Infusions are not tea, per se, as they do not come from the Camellia sinensis plant. They are popular after’dinner beverages and naturally 100% caffeine–free. Many host a variety of health benefits, and all the ones we offer deliver a sensational experience in aromatherapy and taste. Herbal Infusions include many well-known herbs such as mint, flowers such as hibiscus and chamomile, roots like licorice and ginger, and other botanicals including rooibos and lemongrass. Some blends combine many herbs and even add seeds, berries, nuts and even cocoa. Herbal infusions have a wide variety of purported health benefits and cures, from indigestion to allergies to insomnia. There are infinite combinations and possibilities for creating herbal infusions, and all of them are free of caffeine. Most herbal infusions should be steeped for 6–7 minutes using freshly boiled water, or decocted for 10–20 minutes on the stovetop for maximum effectiveness. View our selection of Herbal Teas .

Hibiscus As a naturally decaf tea, hibiscus is a great way to stay healthfully hydrated any time of day. Medical research shows that hibiscus is promising in treating high blood pressure and possibly high cholesterol triglyceride levels*. It also offers a natural source of Vitamin C and antioxidants to give your immune system a boost. When cold-brewed, hibiscus makes a mouthwatering, smooth & refreshing, vibrant red infusion in under ten minutes. Brewed hot, the taste of hibiscus flowers is more tart. Hibiscus is the most prevalent component in herbal teas sold in North America. View our selection of Hibiscus Teas . * Reference: Hopkins AL, et al., Hibiscus sabdariffa L. in the treatment of hypertension and hyperlipidemia: a comprehensive review of animal and human studies, Fitoterapia. 2013 Mar;85:84-94. doi: 10.1016/j.fitote.2013.01.003.

Read More> Rooibos Rooibos is a naturally caffeine-free herbal tea indigenous to the Cedarburg mountain area in South Africa, also known as red bush tea. Its naturally sweet flavor, lack of bitter tannins, and naturally decaf nature makes it a great tea for the whole family. Its needle-like leaves are well suited to its arid home. It is harvested manually during the summer, at which point it is still green. Oxidation is essential in order to enhance the flavor of the tea and this turns the tea leaves from green to bright red. This faintly sweet red herbal infusion is unique because it contains health benefits while being naturally caffeine free and low in tannin, thus allowing iron absorption. Rooibos contains almost no tannins, but has many replenishing minerals including iron, potassium, copper, alpha-hydroxy and zinc. It is rich in antioxidants, the substances that combat free radicals in the body. Rooibos is a great thirst quencher and is an excellent beverage for active people, including children. Most kids will drink Rooibos without added sugar or sweeteners. This tea contains almost no oxalic acid, making it a good beverage for people prone to kidney stones.

Rooibos contains the following minerals: copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha-hydroxy (for healthy skin) and magnesium (for the nervous system) are also components of this tea. In South Africa pregnant women and lactating mothers drink Rooibos because it contains loads of antioxidants without any caffeine. With its many positive attributes, Rooibos tea is an excellent choice of drink for health conscious people. View our selection of loose leaf Rooibos . Types of Teas and Their Health Benefits Diet & Weight Management Types of Teas and Their Health Benefits From green tea to hibiscus, from white tea to chamomile, teas are chock full of flavonoids and other healthy goodies. By Julie Edgar From the WebMD Archives Regarded for thousands of years in the East as a key to good health, happiness, and wisdom, tea has caught the attention of researchers in the West, who are discovering the many health benefits of different types of teas. Studies have found that some teas may help with cancer , heart disease , and diabetes ; encourage weight loss ; lower cholesterol ; and bring about mental alertness. Tea also appears to have antimicrobial qualities.

“There doesn’t seem to be a downside to tea,” says American Dietetic Association spokeswoman Katherine Tallmadge, MA, RD, LD. “I think it’s a great alternative to coffee drinking. First, tea has less caffeine . It’s pretty well established that the compounds in tea – their flavonoids – are good for the heart and may reduce cancer .” Although a lot of questions remain about how long tea needs to be steeped for the most benefit, and how much you need to drink, nutritionists agree any tea is good tea. Still, they prefer brewed teas over bottled to avoid the extra calories and sweeteners. Here's a primer to get you started. Health Benefits of Tea: Green, Black, and White Tea Tea is a name given to a lot of brews, but purists consider only green tea , black tea, white tea, oolong tea, and pu-erh tea the real thing. They are all derived from the Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavonoids. The most potent of these, known as ECGC, may help against free radicals that can contribute to cancer , heart disease , and clogged arteries .

All these teas also have caffeine and theanine, which affect the brain and seem to heighten mental alertness. The more processed the tea leaves, usually the less polyphenol content. Polyphenols include flavonoids. Oolong and black teas are oxidized or fermented, so they have lower concentrations of polyphenols than green tea ; but their antioxidizing power is still high. Here's what some studies have found about the potential health benefits of tea: Green tea: Made with steamed tea leaves, it has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder , breast , lung, stomach , pancreatic, and colorectal cancers; prevent clogging of the arteries , burn fat, counteract oxidative stress on the brain , reduce risk of neurological disorders like Alzheimer ’s and Parkinson’s diseases, reduce risk of stroke , and improve cholesterol levels . Black tea: Made with fermented tea leaves, black tea has the highest caffeine content and forms the basis for flavored teas like chai, along with some instant teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke . White tea: Uncured and unfermented.

One study showed that white tea has the most potent anticancer properties compared to more processed teas. Oolong tea: In an animal study, those given antioxidants from oolong tea were found to have lower bad cholesterol levels . One variety of oolong, Wuyi, is heavily marketed as a weight loss supplement, but science hasn’t backed the claims. Pu-erh tea: Made from fermented and aged leaves. Considered a black tea, its leaves are pressed into cakes. One animal study showed that animals given pu-erh had less weight gain and reduced LDL cholesterol . Continued Health Benefits of Tea: Herbal Teas Made from herbs, fruits, seeds, or roots steeped in hot water, herbal teas have lower concentrations of antioxidants than green, white, black, and oolong teas. Their chemical compositions vary widely depending on the plant used. Varieties include ginger, ginkgo biloba , ginseng, hibiscus, jasmine, rosehip, mint, rooibos (red tea), chamomile, and echinacea.

Limited research has been done on the health benefits of herbal teas, but claims that they help to shed pounds, stave off colds , and bring on restful sleep are largely unsupported. Here are some findings: Chamomile tea: Its antioxidants may help prevent complications from diabetes , like loss of vision and nerve and kidney damage, and stunt the growth of cancer cells. Echinacea: Often touted as a way to fight the common cold , the research on echinacea has been inconclusive. Hibiscus: A small study found that drinking three cups of hibiscus tea daily lowered blood pressure in people with modestly elevated levels. Rooibos (red tea): A South African herb that is fermented. Although it has flavonoids with cancer-fighting properties, medical studies have been limited. Health Benefits of Tea: Instant teas Instant tea may contain very little amounts of actual tea and plenty of sugars or artificial sweeteners . For health’s sake, check out the ingredients on the label. Can Tea Be Bad for Your Health? Most teas are benign, but the FDA has issued warnings about so-called dieter’s teas that contain senna , aloe, buckthorn, and other plant-derived laxatives .

The agency also warns consumers to be wary of herb-containing supplements that claim to kill pain and fight cancer. None of the claims is backed by science and some of the herbs have led to bowel problems, liver and kidney damage, and even death. The FDA cautions against taking supplements that include: Comfrey What Is Jasmine Green Tea? What is Jasmine Tea? What is Jasmine Tea? Jasmine tea started its journey to become the most famous scented tea in the world during China’s Ming dynasty (1368-1644). The rise in popularity of jasmine may have had something to do with the Ming obsession with anything floral. The surviving relics of the time showcase intricate floral patterns and references in everything from porcelain, paintings, embroidery, décor and literature. Not surprisingly, beautiful blossoms such as chrysanthemum, osmanthus, orchid and jasmine also made their way into food as well as tea during this period. The tea flavoring trend continued during the following Qing dynasty (1644-1911), in which palate pleasers like bergamot, lychee and orange were added to the scented tea mix.

Yet it was the popular and intoxicating jasmine that became one of the first flavored teas exported out of China on trade ships headed West during the late 1800s. The world soon fell in love with jasmine’s perfumed aroma and delicate flavor and has been craving the glorious blossom ever since. What is jasmine? The perfumed jasmine flowers that flavor jasmine tea usually come from one of two jasmine species: Common Jasmine (Jasminum officinale) or Sampaguita (Jasminum sambac). Both are related to the olive family, Oleaceae, and produce intensely fragrant and sweet-smelling flowers. Common Jasmine is so ancient that its exact origins are uncertain. It is said to be native to areas of the Middle East, including Iran, Afghanistan and Pakistan (where it is the national flower), as well as India, Nepal and certain regions of the Himalayas. Although there are records of Common Jasmine in ancient Chinese texts, it is believed that the plant was imported to China from Persia. Today, the deciduous, vine-like plant is widely cultivated in many temperate areas of the world, including areas of France, Italy, Portugal, Florida and the West Indies.

Common Jasmine’s star-shaped, white flowers blossom to release their powerful scent in summer. How is Jasmine Tea Made? Sampaguita’s origins are easier to trace. The species is native to a small region in the eastern Himalayas that straddles Bhutan and neighboring India, but it grows prolifically and is cultivated across much of Asia and Southeast Asia. It has naturalized in other humid, tropical regions of the world, including Madagascar, Central America, the Caribbean and Florida. Sampaguita is the national flower of the Philippines. The flowers are strung together into leis, garlands and crowns and used to honor visiting dignitaries, congratulate graduates, celebrate weddings or mourn deaths. It is also one of three national flowers of Indonesia, where it represents purity and sacredness. Brides and grooms wear garlands of jasmine to represent the flower of life while jasmine flowers are presented as offerings at funerals to honor the spirit of the dead. Sampaguita produces flowers all year long, but its most fragrant flowers bloom during summer. Like bergamot-infused Earl Grey tea, jasmine tea falls into the industry category of flavored or scented tea.

This includes any type of tea that has been flavored or scented with flowers, fruit, spices, oils, extracts, and natural or artificial flavors. While jasmine’s fragrant and intoxicating scent is most famously infused into green tea, some tea gardens also produce jasmine tea with a base of white or black tea. The flowering jasmine plant thrives in similar geographic conditions to China’s most famous teas—in high mountainous elevations ranging from subtropical to cool climates. There are at least seven provinces in China that produce jasmine tea, but the most famous and most traditionally scented jasmine tea comes out of the Fujian region. A traditionally scented jasmine tea is prized for its sweetness, barely perfumed fragrance, and delicately achieved flavor balance between the floral blossoms and the delicate tea leaves. Great care and skill goes into producing a traditional jasmine tea. The process looks something like this: Plucking: Tea leaves are plucked in late spring when they are at their freshest and most delicate. Drying: Tea leaves are prepared for scenting by either steaming the leaf or drying it with indirect, warm air.

Both of these drying processes apply gentle heat to stop the leaf’s oxidation; this process helps the leaf curl and roll less so there is more surface area for the leaf to absorb the fragrance of the jasmine blossoms once the scenting process begins. Storing: Once base tea leaves are prepared, they're kept in cool storage until late summer when the jasmine blossoms are at their peak and ready to be harvested. Picking: Jasmine flowers are picked during the hottest time of the summer and at mid-day, when the blossoms are tightly closed against the sun. As they dry and cool, the blossoms burst open and are at their prime for the scenting process. Scenting: The harvested and just-bloomed jasmine flowers are mixed with the awaiting tea leaves in rooms (or machines) with carefully controlled temperature and humidity. Tea leaves are naturally highly absorbent and therefore make the perfect base to accept the fragrant scent of the jasmine flower simply by coming into close contact with the blossom. Depending on the grade of tea and style of the tea master, the tea base may be scented multiple times. For each round of scenting, a fresh batch of jasmine blossoms may be introduced to the tea base to add another layer of floral flavor.

This process could take anywhere from 24 hours to several weeks depending on the intended result. Firing: The final mix of scented tea is then fired to completely dry both the tea leaves and jasmine blossoms so all moisture is removed. Sometimes the spent blossoms may be left in the tea blend; although this would be for appearance only, since all of the fragrance would have transferred from the blossoms to the tea leaves during the scenting process. While this traditional way of scenting jasmine tea is the most natural, it is also the most laborious. To keep up with demand for the perfumed delicacy the world has come to love, the tea industry has developed more competitive ways to infuse the coveted jasmine flavor into tea. Commercially scented jasmine teas may be flavored with jasmine oil or natural jasmine flavors. These commercially scented teas are flavored immediately during the tea production process, without having to rely on weather patterns, harvest schedules, and storage processes.

Tasting jasmine tea How a jasmine tea tastes can depend on many factors, including what tea base is used (green, white or black), where both the tea leaves and jasmine blossoms were grown, what kind of process was used to scent the tea (traditional or commercial), and how the final cup of tea was brewed. Yet there are some common traits used to describe the overall flavor profile of jasmine tea, including: floral, sweet, perfumed, fresh, blossomed, dewy, bouquet, fragrant, delicate and subtle. Teatulia’s Jasmine Green Tea is on the sweeter side of the jasmine tea flavor spectrum. Ours brews into a pale golden yellow liquor with floral notes and a fresh, grassy green tea finish. The flavor of jasmine tea is coveted beyond the teacup and is often used to flavor tea-infused dishes, especially desserts. We have a couple of jasmine-inspired dishes in our Tea Recipes section to get you started on cooking with jasmine tea: Jasmine Tea-Poached Peaches Caffeine content in jasmine tea All jasmine teas contain caffeine, since they are made from a base of naturally caffeinated Camellia sinensis tea leaves.

To gauge the caffeine level in jasmine tea, consider the base tea the jasmine was made with. Jasmine is most commonly made with a green tea base, but some manufacturers offer jasmine flavored white and black teas as well. Generally, a green tea is known to have lower caffeine content per cup than black tea yet slightly higher caffeine content than white tea. Like all drinks cultivated from caffeinated plants, the level of caffeine per cup can range depending on the type of tea as well as how is was processed and prepared. So if you’re watching your caffeine intake, be sure and read the packaging carefully or ask your tea supplier directly for the caffeine information specific to the tea you are buying. Buying and storing jasmine tea Some people claim they don’t like jasmine tea because they don’t like how it tastes; most likely they have sipped a poorly brewed, low quality or even stale jasmine tea. To ensure you’re getting a jasmine tea worth sipping, buy tea from a reputable company that can tell you when and how the tea was processed and packaged. What region did the tea come from? When was it harvested and how was it scented with jasmine blossoms? How long should you expect it to last in your tea cupboard?

Also, ask your tea purveyor for directions on how to brew the best cup of that particular variety of jasmine tea. While tea can get stale, it won’t ever really go “bad”. Jasmine white and green teas are less oxidized than their jasmine black tea cousin. Therefore, white and green jasmine teas are technically fresher and more delicate and should be consumed more quickly for maximum flavor. Jasmine white or green teas are typically best consumed within six months to a year of purchase. A jasmine black tea may stay fresh a year or longer. Tea will stay fresher longer if you store it in a cool, dark place, away from light, oxygen, moisture and fragrant pantry companions like coffee or spices. For more information about how to best care for your tea, visit our How to Store Tea page. Preparing jasmine tea Ask your tea vendor for brewing tips if the jasmine tea package does not have specific instructions. Each variety and type of jasmine tea may have different brewing temperatures and steeping time instructions. Here are a few general jasmine green tea brewing tips to get you started: Use fresh, pure, cold filtered water. Spring water is the best. Typically, jasmine green teas are brewed at around 160 to 180 degrees.

If the water is too hot, especially for green tea, your tea will release more bitterness and astringency more quickly. If you don’t have an electric kettle with temperature control, simply allow your boiling water to rest a minute before pouring it over your jasmine green tea leaves. If your tea package has specific recommendations for steeping, use those, but using about 2 grams of loose leaf tea per 8 oz. cup of water is a safe bet. Cover your steeping tea to keep all the heat in the steeping vessel. Jasmine green tea can steep anywhere from 30 seconds to 3 minutes depending on how the tea was processed. We steep our Teatulia Jasmine Green Tea for 2 to 3 minutes. Many high-quality, loose leaf jasmine teas can be steeped multiple times, although you’ll lose more of the jasmine flavor with each steeping. Keep in mind that jasmine green tea is generally quite light and subtle, so you may cover up the intended flavor with the addition of milk and/or sugar. Sources: Jasmine via Wikipedia The Story of Tea: A Cultural History and Drinking Guide by Mary Louw Heiss and Robert J.

Heiss, 2007 New Tea Lover’s Treasury by James Norwood Pratt, 1999 Sign up for our newsletter & Save 25% First Name Jasmine Oolong Tea | Teavana Tea SIGN UP FOR INSIDER EMAILS, EXCLUSIVE OFFERS AND $10 OFF YOUR NEXT $30 ORDER. SIGN UP FOR INSIDER EMAILS, EXCLUSIVE OFFERS AND $10 OFF YOUR NEXT $30 ORDER. Sign Up Unsubscribe any time. Some exclusions apply. Privacy Statement / Contact Us My Starbucks Rewards Earn Stars at participating Starbucks stores and at Starbucks Store online with purchases of At-Home coffee and tea products such as packaged coffee, Starbucks VIA® Ready Brew, Starbucks® K-Cup® Packs and Verismo® Pods, and Teavana tea tins. Also earn Stars with purchases of Tazo teas on Starbucks Store online. Starbucks Store online customers can receive a maximum of 10 Stars per order. A unique Star Code will be included in your shipment confirmation email. Your Star code value will be equal to the number of qualifying products in this order. Star Codes expire six months after your order is shipped.

Enter the code at starbucks.com/entercode , sign in or sign up, and you're on your way to My Starbucks Rewards™ benefits like free food or free drinks at participating Starbucks® stores. Some restrictions apply. Visit starbucks.com/card/rewards for program details. Also, My Starbucks Rewards™ members get a Star for each purchase made with a registered Starbucks® Card. Jasmine Tea (Green) Jasmine Tea (Green) Description Description Jasmine Tea (green tea) This wonderful, fragrant green tea has been scented the traditional way by covering the tea leaves with fresh jasmine flowers. The perfumed aroma from the jasmine tea has a naturally calming effect and the flavour of this green tea is delicately full-bodied with a refreshing, floral aftertaste. Use 1-2 tsp. per cup, brew for 2-3 minutes in hot water (80-85 °C). Do not use boiling water on green tea; too hot water will result in a bitter brew. This tea is best enjoyed on its own, don't add milk, but a little bit of sugar can be added if desired. Packed in resealable foil bag.

Specification green jasmine Tamborine Tea Tamborine Tea aim is to sell fresh, high quality teas to affordable prices. Our range of teas is one of the largest in Australia. In our shops on Tamborine Mountain and in Montville, Queensland, you will find around 270 different types of tea. Constantly searching for new blends and exotic teas, we have something for every palate. The selection of teas ranges from traditional tea such as English breakfast to exciting blends with herbs, spices, flowers and fruit. You can choose between all types of teas from black tea, green tea, oolong tea, white tea, pu erh tea, fruit infusions, single herb infusions to delicious herbal blends. We also stock a range of around 20 different types of gourmet coffee beans. Jasmine Tea - Floral Tea | Harney.com | Harney & Sons Fine Teas Quantity $ 22.00 Flavoring teas with Jasmine flowers is an ancient Chinese tradition. The base of our Jasmine is a Pouchong tea, which is slightly browner than green tea. We add fresh jasmine flowers to create a delicate and fragrant brew. Kosher. Caffeinated.

Click to view Mike's Tea Ratings Briskness Jasmine Milk Tea – Tea Guardian A thick teapot with size to the volume of tea you need Jug with larger capacity than teapot A big spoon or spatula for stirring Serving mugs (250ml capacity each) Kettle Thermometer The idea is simple: make a strong infusion and flavour it with milk and sugar, much the same as the tea most people drink daily. However, there are tips for a better tasting one for EVERYONE to enjoy. Tea quality Aroma requirements Find a tea scented purely with jasmine . There are those scented with jasmine mixed with Michelia alba (3) (bai’lan) that yield a stronger aroma, yet less pure and sweet. Traditionally, only extremely fine productions are scented purely with jasmine. To give the tea an intense floral aroma, as much as seven rounds of scenting, each using a fresh batch of flowers, is needed. The weight of flowers used can be a few times that of the tea. That means cost and steadiness of skills.

jasmine Pearls, aka Jasmine Dragon Pearls or Moli Longzhu 茉莉龍珠 is a crafted jasmine green tea produced in many regions Jasmine Silver Pearls, aka Honey Pearl Pekoe, Moli Xiao Longzhu 茉莉小龍珠, is a premium scented green tea. This one is a premium quality from Fujian Jasmine Maofeng 茉莉毛峰, a scented higher quality green tea produced in many regions in China. This one from Sichuan If tea quality is your criteria too, observe the differences in the two jasmine pearl selections above. The one on the left is made from old leaves and the one on the right much younger ones and full of leaf shoots. The taste also reflects the difference: a sharp, astringent one the left and smooth, creamy on the right. A rough quality tea such as that one the left is also rarely scented purely with jasmine, for price-competitiveness. Alternatively, you can choose a fine Spring harvest chunhao / maofeng, such as that on the rightmost. Since bai’lan has an innately stronger scent, it is often used as booster for the softer aroma of jasmine.

A tenth of the weight of that of jasmine or less is blended in so the fragrance profile of the softer flower is maintained. This lessens the amount of jasmine and rounds of scenting required for the same aroma intensity, thereby saving time and cost. Lower grade productions often raise the proportion of bai’lan for further cost cutting. Some simply do one round of scenting or even with used flowers. Others put in additives. Yet others just put in some flower petals. A pure, sweet and yet intense selection is preferred. The scent of pure jasmine blends in well with that of tea and milk. Accented with the warmth of raw sugar (see below) and the overall olfactory experience is pure, soothing, and sweetly memorable. A lower grade jasmine with detectable bai’lan aroma would muddle the resultant perfume. Taste profile requirements The laurel for the taste of green tea for jasmine scenting still rests in China. However, different regions do yield various varieties. This is further complicated with quality grade differences within each variety. Better yields from the provinces of Sichuen and Fujian are known within the trade for smoother bodies and finer tastes. I higher recommend them for this recipe.

In an infusion that you have to boost strength, a lesser original quality would be much amplified. In this particular demonstration, I am employing a very high grade jasmine pearl from Fujian. Raw cane sugar Sugar Although visually less appealing than refined white or brown sugar, raw cane sugar (aka Muscovado sugar) is one of my staple sweeteners (there is actually no refined sugar (4) in my home). It has a much smoother sweetness and is less sweet. I like it for its caramel and almost fruity flavours. It is entirely different from the white or brown sugar, which are basically tasteless other than mere sweetness. Raw sugar carries with it all the health contributing substances of sugar cane juice. I normally buy a Korean brand from a discount supermarket for about 3 USD a kilo. It is not only very good price, but also one of the best quality I can get in the city. Once was comparing price in a mainstream supermarket and overheard two elderly ladies discussing whether they should use the more expensive pack of raw sugar or plain white sugar for their sweet soup. They worried that the dark, moist, sticky looking thing would be TCM hot and that depletes the purpose of their sweet soup.

I explained to them that the use of white sugar in sweet soup is not good, because that would trigger heat toxins. Although the TCM nature of raw sugar is warm, taken in moderation, it helps to dissipate heat toxins and is a tonic for the spleen (5) . The older one responded, “Ah yes! Now I remember, but how come men now know about kitchen things?” If there is still discrimination of the sexes in this city, the male perhaps is more often the victim 😉 In Taiwan, it is even now trendy to use raw sugar in green tea for home treatment of migraines. For me, it completes the tea recipe and makes it a most comforting drink. Milk I personally prefer full cream milk. A thick cream would be nice, if one doesn’t mind the trouble. My excuse for the indulgence of that creamy smoothness and original milk taste is that I have all the green tea catechins there in the cup to take care of the fat. I drink full cream milk regularly anyway. Milk for tea? For those who really need to be careful about fat intake, skimmed ones are the alternatives.

For the vegans or those avoiding dairy products, or if you are concerned that milk is taking away the health effects of tea, plain rice milk is a great alternative. Use one with strength in taste. Infusion Use 3 grams of tealeaves to the mug. More if you want it even stronger. The trick in making the right cup here is to obtain the tea strength in relatively short time while maintaining the overall smoothness of the body, and not letting too much of dispersion (and therefore wasting) of the jasmine aroma. Pick a really thick teapot. Preheat it in the oven to 90°C (194°F). If you don’t have an oven, let half a pot of boiling water sit in it for 2~3 minutes. Contrary to making tea for straight enjoyment, preparing a tea for mixing with milk will need a high temperature. Your water should be a bit above 95°C (203°F) in the kettle before pouring into the teapot for infusion. Different from preparing tea in gongfu infusion, gush the water into the pot after you have thrown in the tealeaves. Cover the lid and infuse for 6 minutes.

Meanwhile, preheat the jug to 80°C and measure 2~3 teaspoons of raw sugar to each mug of tea into the jug. Remember real raw sugar is less sweet than regular sugar. When the tea is infused, pour it into the jug and beat-stir it for 10 seconds, at least until all the sugar is dissolved. You may choose to leave it to your drinking partners to add sugar to their own preference. The texture of the drink will only be very slightly different. Decant into the mugs and add milk to your preference. Have a good tea time! footnotes 1. Jane Pettigrew, Chapter 1, The Seventeenth Century, A Social History of Tea, 2001 National Trust Enterprises 2. Please refer to the chapter on the Origin of Black Tea: 3. Also known as magnolia alba, or white jade orchid, but most commonly bai’lan or bak lan, a flower grown from a tall tree native in the southeastern Asian continent 4. When refined sugars, such as white and brown sugars, are made, not only are they devoided of the health contributing substances in sugar cane juice, but also additives are added to them.

To me they are castrated and bleached dried sugar cane juice with heavy powdery makeup. 5. Li Shi Zhen, Chapter 33, Fruits 5, Materia Medica (Bencao Gangmu), 1578 (published by the imperial court, Ming Dynasty) Jasmine Milk Tea is an original work created by Leo Kwan for the Tea Guardian © All rights reserved - Last modified on January 7, 2017 November 12, 2014 Most Popular Types of Tea | All Things Tea | Ito En Pu-erh Tea un-oxidizedOxidized Generally speaking, the less a tea is oxidized, the more gentle and lighter it will be in taste and aroma. Heavily oxidized teas will yield a dark deep reddish brown or earthy infusion, while a white will yield a pale yellow-green liquor. Of course, there are exceptions to the rule. A gyokuro, the highest grade of Japanese loose leaf green tea, will have a much more intense flavor than a smooth, toffee-like full leaf black tea from Sri Lanka.

While common, it should be noted that many popular infusions like chamomile or linden flower are not real teas because they do not come from the Camellia sinensis. But because of their popularity, information on herbal infusions is included below. White Tea White tea undergoes the least processing of all teas. Traditionally cultivated in China, white tea was picked only a few days out of the year, when a white down, known as bai hao, appeared on the tender shoots. The tea shoots are allowed to wither then dry to prevent oxidization. This process is a delicate one, requiring strict attention from the tea makers. Nowadays, other tea growing regions as Darjeeling and Sri Lanka have begun to cultivate white tea, in an effort to capitalize off white tea's growing popularity. White tea tends to have the most delicate flavors and aromas. The nuances are gentle, even elusive, evoking fresh flavors like bamboo or asparagus or earthier elements like almonds. Aromas tend towards subtle floral bouquets. Famous White Varieties SILVER NEEDLE (BAI HAO YIN ZHEN) – this tea contains only white, downy buds and the purest, most delicate flavor.

Back to tea types Green Tea Because they are unoxidized, green teas keep their vital color. To prevent oxidization, the leaves are heat processed to eliminate the enzyme responsible for oxidization. In China, this is generally done by roasting or pan-firing the leaves, while the Japanese generally accomplish this by steaming the leaves at a high temperature. Each process tends to bring out a more particular flavor from the tea leaves. The Chinese style of processing tends to bring out a mouthwatering range of flavors from citrus-like to smoky with a lighter body. The color of the liquor is usually not a true “green”, but a pale yellow or straw color. The steaming process yields a deep vegetal or herbaceous quality-a characteristic prized in Japanese teas. Japanese green teas range in color of liqour from the pale green of a light sencha, to the deep grassy green of a gyokuro. Green teas that have been steamed contain more moisture and are therefore more delicate. Such teas should be stored at cooler temperatures and consumed sooner after picking than pan-fired teas. At ITO EN, we recommend keeping Japanese green tea in a low-temperature environment, as in a refrigerator, in a sealed container that keeps out moisture and light.

Famous Chinese Varieties DRAGON'S WELL (LUNG CHING) – grown in Zhejiang Province, and processed by a flat pressing of the leaves particular to this variety. Delicate flavor with a sweet aroma. PI LO CHUN – Or “Green Snail Spring”, this tea is grown near the summit of Tung Ting Mountain in Jiangsu Province. A refined and mild tea. Famous Japanese Varieties SENCHA – a pure green steamed tea, with refreshing astringency and grassy or vegetal flavors. HOUJICHA – roasted green tea leaves and stems, with a nutty or toasty aroma and taste. GYOKURO – tea bushes are shaded for around 3 weeks, just before picking. The leaves from these plants produce more chlorophyll and amino acids like theanine, resulting in the tea having a deep green color and rich, almost savory flavor (known as umami in Japan.) A pure green steamed tea, with refreshing astringency and grassy or vegetal flavors. MATCHA – from shade-grown bushes, similar to Gyokuro, Tencha leaves are picked, they are then processed and dried, and then ground in stone mills to a fine powder called Matcha.

This powder is traditionally whisked into hot water to become the thick, frothy and bright green beverage that is the center of Japanese tea ceremony. Back to tea types Oolong Tea Oolong, also spelled Wu Long, teas are semi-oxidized. The term in Chinese actually means "Black Dragon". Oolong teas have long been cultivated in both mainland China and Taiwan. In general, larger, mature leaves are picked, withered, rolled, oxidized, and then fired. The leaves can be allowed to oxidize between 10% to 80%. Often, different tea estates have their preferred ways of making oolong tea. It is because of the intricacy of this process that oolong teas can have the widest array of flavors and aromas. Furthermore, oolongs can be steeped several time, with each successive infusion having its own distinctive taste and fragrance. Famous Oolong Varieties TAI GUAN YIN - named for the Iron Goddess of Mercy, this beautiful oolong yields a light amber liquor, with creamy texture and floral overtones. DONG DING - This tea is noted for its bright green appearance and fresh vegetal notes.

Back to tea types Black Tea Black tea is the most well-known variety of tea in the West. Known as "red tea" in China, black tea leaves are fully oxidized. In the case of most black teas, younger leaves are picked before being withered, rolled, fully oxidized, and fired. While created originally in China, black teas are now cultivated worldwide. Some of the most famous black teas come from the Indian regions of Assam, Darjeeling, and Nilgiri as well as Sri Lanka. The use of machines is becoming more common, but the best black teas are those entirely done by hand. Machine-processed teas tend to be of lower quality and are generally used in tea bags. The long-standing trend in black tea, taken from the British, has been to create "blends". For centuries, tea companies take various kinds of tea to create a particular flavor or character-for example, a strong breakfast tea or a delicate afternoon tea. And just like a perfume house, several older tea companies are known for their signature blends.

But as the quality and character of tea harvests can vary greatly year to year, tea companies rely on the skills of tea blenders to take different teas from the year's harvest to create the same taste again and again. However, another trend in black teas has recently taken off. The new vogue, imported from continental Europe, is estate teas, meaning teas that come from a single tea garden or estate from a particular year. Like a good wine, estate teas can capture the particular character of region and the year's weather. Because of their unique character, estate Darjeelings have gained global popularity in particular and can often be auctioned for thousands of dollars per pound. Of course, because estate teas are at the mercy of the elements, quality can vary dramatically year to year. With both blends and estate teas, it is frequent to see black teas divided into broken leaf and full leaf categories. A broken-leaf tea consists of leaves that have purposely broken into small pieces during processing. The smaller size allows the water to extract more of the tea leaves' components in a short period of time. For this reason, broken leaf teas tend to be more brisk and higher in caffeine, making them an excellent morning teas to be paired with milk and sugar.

Full leaf teas, on the other hand, tend to be more refined and gentler on the palate. While there are exceptions, like many of Assam's full leaf teas, these teas are traditionally taken later in the day without anything added. Famous Chinese Black Teas: KEEMUN – a sophisticated tea known for its refined orchid-like aroma and subtle notes of dark chocolate. LAPSANG SOUCHONG – the tea leaves for Lapsang Souchong are actually smoked over a pine wood fire to infuse the tea with a deep, dark, smokey character. This tea is often used in Russian breakfast and afternoon blends. YUNNAN – teas from Yunnan tend toward being milder or sweeter in flavor, with chocolate or honey tones. Famous Indian Black Teas: DARJEELING – Often referred to as “the champagne of teas,” teas from Darjeeling in India tend to be lighter, with a refreshing astringency. Back to tea types Pu-erh Tea Despite the common misnomer, there is a variety of tea that is actually fermented. Named for a town in China's Yunnan province, Pu'er teas consist of larger leaves that can be aged for several years.

Often, the most highly prized Pu'er teas will actually have a light dusting of mold. Pu’Er leaves are usually compressed into various shapes before being aged. During the aging process, Pu’er teas are exposed to microflora and bacteria that ferment the tea, in a way similar to wine or yogurt. The process takes longer though, and the tea’s flavor profile can change drastically and increase in depth over many years. Like fine wines, many connoisseurs become collectors of very old and well-aged Pu’ers. Some of the most highly regarded and expensive teas of this type are well over 30 years old. Pu'er teas yield a dark, hearty brew that is low in caffeine. The taste is usually earthy and mellow, lacking much of the astringency of other types of tea. Chinese tradition says that Pu'er aids the body with digestion, while new studies indicate that Pu'er may help in reducing cholesterol. Famous pu'er teas: There are many famous “vintages” from different regions in China, but true Pu’ers from one of Yunnan province’s mountainous tea farms are considered the most prized.

Back to tea types Tisanes (HERBAL AND FLORAL INFUSIONS) Technically, a tea comes only from the Camellia sinensis plant. However, the term tea commonly refers to a whole range of plant and floral infusions that offer an enticing tastes and aromas. At ITO EN, we prefer the term "tisane" in order to properly distinguish tea from other infusions. The advantage of tisanes is that they are generally caffeine-free and gentle on the body, making them an excellent choice for children in particular. Often, tisanes have their own particular benefits, as is the case South African Rooibos, which is naturally high in vitamin C and antioxidants.. As with any other food product or beverage, it is important to be aware of the effects a particular tisane may have. For instance, ginseng or South American mate have stimulant properties like caffeine, while chamomile can cause a reaction for those who have an allergy to ragweed. Back to tea types

Question: Green, Oolong, Black and Jasmine are all varieties of what?
Answer: Tea