1 Oz. bag. Contains: Sri Lanka Black Tea, Jasmine Flower, Cornflower
While Jasmine is often added to green tea, our blend of fine black Sri Lanka tea and delicate jasmine flowers is sure to please. Jasmine was first introduced to China from Persia during the Han Dynasty (from 206BCE to 220CE), and was a popular scent until well into the Qing Dynasty (1644 to 1912). There, it came into favor as a popular and wide spread flavor, offering the sweet scent of the delicate jasmine flowers as well as the rich taste of the tea it was blended with. Our tea name came from the fact that Jasmine blooms only at night and the rich dark tea it has been blended with.
Hot Tea: 1 heaping teaspoon of loose tea for each 7 to 9oz./200 to 260ml of water in your teapot. Pour freshly boiled water over the tea, leaving to steep for 3 to 7 minutes.
Optional: Add milk or milk substitute and sweetener to taste.
Iced Tea: (Makes 1QT) Add 6 heaping teaspoons of loose tea into a teapot. Pour 1 ¼ cup/315ml of boiling water over tea. Steep for 5 minutes, then quarter fill serving pitcher with cold water. Pour tea into pitcher, straining out the tea leaves. Add ice, top up with water, garnish and sweeten to taste.
For another method, try cold brewing your iced tea. Fill your serving pitcher with cold water (1QT), and then add in a bag of roughly 5 to 6 teaspoons of tea. Leave in the refrigerator over night and in the morning, fresh cold tea is waiting for you!