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Vietnamese Jasmine
Traditional Jasmine scenting is an artisanal process. Fragrant summer
jasmine blossoms are harvested during the day and stored in a cool
place. In the evening, the flowers are layered with renowned Thai
Nguyen green tea and spread out in a special scenting room. The tea
absorbs essential oils directly from the night-blooming blossoms. In
the morning, most of the flowers are carefully removed leaving an
exquisite green tea infused with the luscious aroma of jasmine
reminiscent of fragrant, warm summer evenings in the hills of northern
Vietnam.
Tea has been growing in northern Vietnam for over 2,000 years. The
hilly terrain and climate are home to some of the oldest varietals in
existence. Teas made from these plants have a character all their own
and are as distinctive and elegant as Vietnamese culture itself.
Large-leaf green teas are known for their full
flavor and smoothness. To attain this balance and avoid too much
bitterness or astringency, we recommend using slightly cooler water. If
the water is too hot, the leaf will “stew”, creating a bitter,
“spinachy” cup. Moderately hot water, 160 to 180 F, with two loose
teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2
to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely
place a few leaves at the bottom of a cup or glass, add hot water, and
cover. After a couple minutes or so the leaf will unfurl and sink to
the bottom of the vessel allowing you to drink from the top. When the
water is down to just over the leaves, simply add more water. This
style provides many infusions for a small amount of leaf.
Origin: Thai Nguyen, Vietnam
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