Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlìhuā chá) is a type of scented tea which absorbs aroma from jasmine blossoms. Scented tea was known during the time of the Song Dynasty (960–1279); however it was reserved for the Imperial Court. Typically, jasmine tea employs green tea as the tea base; however,white tea and even black tea are also now used. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.
Scented tea was known in China since the Song Dynasty that ruled over 800 years ago. Cai Xiang wrote in classic work The Record of Tea: “Tea has natural fragrance, entered as an imperial tribute item; to which a tiny amount of borneo camphor is added; in order to change its fragrance.” This proves that during the Song Dynasty tea was scented with musk and borneo camphor, although it was only available to royalty at the time. The Jasmine plant is believed to have been introduced into China from Persia via India during the Han Dynasty, along with the introduction of Buddhism into China. However, Jasmine tea did not become widespread until the Qing Dynasy when tea started to be exported in large quantities to the West.
Name：Strong aroma Jasmine tea
Origin：Fu jian China
Storage : stored in a dry place and no direct sunshine
Shelf life：18 months
Sweet scented aroma helps to relieve tension.
Because the Art of Tea is about Good Taste.
Known for its aphrodisiac properties and its ability to calm and soothe the nerves.
Lapsang souchong shape of the cable fat, luster Ukraine run, soaked in water liquor color is thick, high fragrance strip loose tobacco aroma, mellow taste, with longan soup, adding longan soup, add milk tea flavor is not decreased, forming syrupy tea, liquor color is more beautiful. The finished tea form tight and even color with brown, black, less oil, natural flower, incense is not strong, fine and subtle taste mellow, sweet refreshing, throat rhyme, soup color orange Qingming, bottom of leaves under uniform, and other tea blending, can improve the sense of taste.
Bamboo leaf green tea kind belongs to Sichuan alsine from majestic mountains, beautiful scenery, altitude 800 ～1200 meters of the Mount Emei mountain million temple, Qingyinge, white Dragon Cave, Blackwater temple area.
Emei Trimeresurus shape of strip, two sharp, like leaves; endoplasm aroma high fresh; soup color is clear and bright, taste mellow; Securinega green uniform. Unique natural environment created a rare quality bamboo tea, picked from fresh tea bud in early Ming Dynasty, after tea division at frying process unique, complex. Is a rare rare jiapin. Mount Emei is the most representative example in the tea.
Pu-erh tea is traditionally made with leaves from old wild tea trees of a variety known as “broad leaf tea” (Traditional: 大葉 Simplified: 大叶, dà yè) or Camellia sinensis var. assamica, which is found in southwest China as well as the bordering tropical regions in Burma, Vietnam, Laos, and the very eastern parts of India.
This special type of black tea from the Fujian province of China comes this very distinctive tea with its exotic smoky flavor. After plucking,
the leaves are withered over cypress or pine wood fires. After the rolling process, they are placed into wooden barrels until they begin to emit
their own pleasant aroma. As a final step they are placed in bamboo baskets and hung on racks over smoky pine fires where they dry and absorb the
essence of the smoke.