This week’s cold brew is jasmine tea. I lost track of the brand of this particular tea as I had transferred it to a tin, but it’s a Taiwanese Jasmine with a green tea base. I’m trying to finish off this tin because I’m looking to buy some more in Taipei in a couple of weeks. Jasmine tea is actually tea that is scented with jasmine blossoms. The tea is processed in the spring and stored until jasmine bushes bloom in the summer. Jasmine flowers are picked in the morning and kept cool until they open and release their fragrance in the evening, and then they are blended with the tea leaves until the fragrance is absorbed. Green tea is the most common base, but there are also jasmine teas that use black tea, white tea, and oolong. A good quality jasmine tea should have a bright, yellow-green color, fresh fragrance and a delicate, floral sweetness. I just love the scent of Jasmine tea — it gives me an instant lift. As a cold brew it’s super refreshing, and holds up well to fruits and preserves.
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