Traditionally an ideal tea for rainy days, but also very refreshing in the summer heat. It has an optimistic feel to it.
The dry tea consists of short (~1 cm) spirals, olive-green with white linings, interlaced with dried light-yellow jasmin flowers.
The fragrance of the dry leaf is strongly that of jasmin.
The transparent infusion has a light lime-like colour, with a milky hue.
The same can be said for the bouquet, when prepared with 80°C, clean water. The taste is a combination of umami and sweet, with faint touches of sour- and saltiness.
Brew tea with hot water (75-92°С) in a porcelain gaiwan or in a teapot of porous clay. The proportion is 3-4 g per 100 ml. After a first few (3-4) flash-infusions of about 1-2 seconds, increase the infusion time, if necessary. You can repeat infusing up to approximately 4-5 times, while the tea remains tasteful.