CharacterThe infusion is a pale golden yellow with light fruity and floral notes.
Jasmine flowers originated in Persia and were first used in China during the Song Dynasty to add the jasmine scent to tea. Jasmine is a very versatile flower that works well as an addition to any type of tea leaves but is an especially interesting flavour when added to oolong. The taste of jasmine in tea is often described as fresh due to it's sweet aroma as well as it's refreshing and natural taste.
When brewing this tea the preparation is critical to get the perfect taste from the final cup.Steeping too long will cause the jasmine and other florals to become bitter and overpowering while not steeping long enough will result in a dull cup lacking in real flavour.