The unmistakeable scent of Jasmine blossoms when blended with tea makes a delicious, sweet, fruity and delicate drink.
 
The production of Jasmine tea is quite interesting. It is important to begin with high quality green tea - tea that has been produced between the middle of March and the middle of May. Equally important for Jasmine tea are fine Jasmine blossoms -flowers that bloom between the 1st of May and the end of May (these have the most intense aroma).
 
Traditionally, layers of Jasmine blossoms were placed between fine green tea, so that, in time, the scent of the Jasmine permeated the tea. 
 
To brew: Use one teaspoon per person and don’t be too generous. Pour on fresh water that has been boiled and then allowed to cool for 5 mins. Leave about 2 minutes to infuse; any longer and you will spoil the amazing Jasmine flavour and sweetness (in which case start again with the same leaves). Drink on its own without milk or sugar. Jasmine tea will provide a second and even a third brewing of excellent tea from the same leaves, which will have less caffeine and subtly different flavours.
*(based on 3g per serving, infused 3 times).