How To Prepare Flower (Jasmine) Tea

Views 1 Like Comments Comment
Like if this guide is helpful
Link to an eBay page Remove
Add up to 3 more photos
Link to an eBay page

Flower (Jasmine) Tea Preparation

1. Use fresh cold water.Let the cold tap run for awhile first to avoid flat-tasting water. Never make tea with water from the hot tap.

2. While the water is heating, get the tea things ready. We suggest using a porcelain/chinaware cap-cup (lidded cup) to make Jasmine teas. A small porcelain cup is preferable to a large one, as the amount of boiling water used in a large one may 'stew' the leaves and results in flat-tasting tea. Alternatively, if you do not have such a cup, use a teapot.

3. Warm the porcelain cup by rinsing it with hot water.

4. Just before the water in the kettle boils, empty the porcelain lidded cup and add some tea. One or two tea spoons per 500 ml, or one tea spoon per cup.

5. An optional step before adding boiling water to tea is called 'rinsing the tea leaves'. After the tea leaves have been added to the porcelain cup, pour in a little boiling water and drain it off immediately. 

6. Finally, don't use boiling water; it should ideally be at 90 degrees C. Pour the 90 degrees water into the porcelain cup to the half level of the whole cup, and cover with the lid. The Chinese avoid keeping the porcelain cup warm with a padded tea cosy, feeling that it causes the leaves to stew, making them bitter and putting the chemical elements out of balance.

7. After 3 to 5 minutes is recommended to pour another half water into the porcelain cup. The best time to drink is after next 1 to 2 minutes. 

8. Let the tea stand. The best tea is made by infusing for a short time rather than steeping for a longer period. Very fine tea needs an extremely short time.

9. Rinse the drinking cups with hot water. 

10. Never use cream. The tannin causes cream to curdle.

11. Before pouring, stir the tea or shake the porcelain cup and then let the leaves settle, Pour into the drinking cups through a tea strainer. 

12. Strain off any tea left in the pot/cup into another warmed pot/cup, and cover. Don’t let the tea liquor stand with the leaves; it makes the tea taste bitter and the colour darker.

13. Refill the porcelain brewing cup for the second infusion. Many people say the second infusion is the nicest.

14. When using our high grade teas, you may refill using the same leaves three or four times.
Have something to share, create your own guide... Write a guide
Explore more guides