China Royal Jasmine Curls—the name alone suggests that this is an exquisite tea!
This specialty green tea, unique to China, is made with time-honored traditions. In Fujian Province (located on mainland China’s southeast coast), bud sets are plucked in the spring and lightly processed. Then, when jasmine blossoms are available in the summer, the blossoms and tea leaves are layered. This allows the tea to pick up the aroma and flavor of the flowers.
The beautiful hand-rolled curls of tea slowly unfurl as you brew them, yielding a captivating brew. The photos above show the curls before and after the first brew of 2 minutes. You can see that the leaves have not fully opened, and this first brew did not have as much flavor as I would like.
So on to the second brew:
This infusion appears pretty much the same as the first . . . as in, pretty much identical. Trust me, I did label these to keep track of which is which!
This second infusion resulted in a more flavorful cup, delicate and delicious. And the leaves are more unfurled.
But you can see that a couple of leaves are still a bit curled up, bringing me to a third infusion, which was my favorite!
A note about brewing—for the best flavor, brew the curls loose in a pot and then strain the leaves out, or, use a brew basket large enough to allow the leaves to fully open up and remove the basket after 2 minutes. You also don’t want boiling water for this green tea classic. I began at 176°F; for each successive infusion, it is best to drop the temperature by a couple of degrees.
Tea pictured is available at TeaHaus. Recommended brewing is 3 g (1 heaping tsp) of tea per 8 oz of filtered water, boiled and cooled to 80°C/176°F, for 2 minutes.