Jasmine buds for this tea are harvested in Fujian Province, China, timed to the days just before they open. Pickers gather them in the morning once the dew has dried, then let the buds bloom that night, when their scent peaks, so it can settle into nearby Sencha green tea leaves. That scenting process is where the floral core comes from, layered here with lemon, date, honey and an undercurrent of grass from the base green tea.
The liquor pours a light golden-yellow and tastes delicately sweet, with jasmine riding over grassy undertones and a soft, almost ethereal finish that lingers rather than fades fast. It's the kind of cup suited to winding down, and Fujian has been producing jasmine tea this way for centuries, said to have once been a favourite among Chinese emperors, part of a tradition this cup still follows.
As a green tea, it carries a moderate amount of caffeine, around 30mg per 8oz cup, enough for a gentle lift without much jitter. It also contains L-theanine, traditionally credited with taking the edge off anxiety and supporting a calmer, more focused state of mind. Some drink it after meals for its reputed digestive ease, and the combination of caffeine with amino acids is often said to leave drinkers in a steadier, more settled mood than caffeine alone.
To brew, use about one teaspoon of leaf per cup, with water cooled to roughly 80°C, and steep for one to three minutes before straining. A slice of lemon or a little honey suits it well if more sweetness is wanted, and it pairs easily with light snacks or pastries. Tea & Coffee brews it fresh to order and suggests storing any leftover leaf in an airtight container, away from light and heat, to keep the aroma intact.
