Jasmine Tea - Brewing Pearl Jasmine
Jasmine Tea - Brewing Pearl Jasmine
Adapted from The Green Tea User’s Manual,by Helen Gustafson (Clarkson Potter, 2001).
Simple Solution
Jasmine tea is like champagne. It goes with almost everything, stands alone, and makes both a perfect hostess gift and a fabulous iced tea drink. The tea is made by laying fresh jasmine petals atop the tea leaves, then tea leaves atop more petals, and so on. Up to six layers of blossoms alternating with tea leaves are used to create the highest- quality jasmines, using flowers picked at their aromatic peak. When the jasmine scent is fully merged with the leaves, the petals are removed, and the tea carefully dried again. Learn how best to brew this divine full-leaf tea:
Note that jasmine "pearls" are individual tea leaves are rolled by hand into tiny balls - each its own little world of flavor.
1. Place enough pearls to cover the bottom of the cup with a single layer.
2. Start heating about 2 to 3 cups of cold, filtered water until you get Shrimp Eyes (140-160F.) When these tiny bubbles cover the bottom of the pan, pour the water into the guywan.
3. Cover and wait about a minute until the pearls begin to open, then watch as they settle, stroking the liquid occasionally with the lid.
5. In 2 to 3 minutes your first sip is ready.
Adapted from The Green Tea User’s Manual,by Helen Gustafson (Clarkson Potter, 2001).
Simple Solution
Jasmine tea is like champagne. It goes with almost everything, stands alone, and makes both a perfect hostess gift and a fabulous iced tea drink. The tea is made by laying fresh jasmine petals atop the tea leaves, then tea leaves atop more petals, and so on. Up to six layers of blossoms alternating with tea leaves are used to create the highest- quality jasmines, using flowers picked at their aromatic peak. When the jasmine scent is fully merged with the leaves, the petals are removed, and the tea carefully dried again. Learn how best to brew this divine full-leaf tea:
Note that jasmine "pearls" are individual tea leaves are rolled by hand into tiny balls - each its own little world of flavor.
1. Place enough pearls to cover the bottom of the cup with a single layer.
2. Start heating about 2 to 3 cups of cold, filtered water until you get Shrimp Eyes (140-160F.) When these tiny bubbles cover the bottom of the pan, pour the water into the guywan.
3. Cover and wait about a minute until the pearls begin to open, then watch as they settle, stroking the liquid occasionally with the lid.
5. In 2 to 3 minutes your first sip is ready.
posted by Lisa | 12:24 PM
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