Technique to make Jasmine Tea
The unique combination of Tran Ninh Shan Tea in Bao Loc and fresh jasmine flowers which pick up in the afternoon. That’s reason why it has light aroma. The best fragrance of jasmine flower is that has just bloomed. And the tea maker has to pick up and mix it with green tea immediately. This step will help to take out all flavor of jasmine flowers into tea. On the other hand, this tea requires high humidity. So that tea producer will spray licorice juice onto it in order to create humidity and increase aftertaste of tea.
They mix between a layer of green tea and flowers, and anneal to absorb jasmine fragrance. Then they screed to remove the old jasmine, dry and marinate with new jasmine again. The producer repeats this step from 4 to 5 times to absorb jasmine fragnance into the tea. Jasmine fragnance is not resistant to high temperature, so they dry it by small flame. The jasmine fragnance is over if it is overheated.
How to brew ?
First of all, you should preheat the teaset. Then, put tea to the teapot and the quanity depends on your taste (more amount of tea will give you the strong taste and oppositely)
After that, wake up tea leaves with the temperature is 85°C (185°F) for 10 seconds.
Then steeping tea leaves with the temperature is 85°C (185°F) for 30 seconds, and pour out into each tea cup.
Finally, enjoy it. This tea can keep the flavor for a long time. Until the tea has faded, but the flavor is still.
To make tea water pure and beautiful, you should pour water slowly. Then open the lid of teapot when you don’t brew tea.
Here is the video to guide you how to brew a good cup of tea
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