FRENCH NAME  JASMIN À FLEUR
BLEND NO.  5006
Delicately scented with golden jasmine blossoms of the first perfume to encourage reflection, awareness and contemplation. Fresh mellow overtones with a slightly astringent finish. Also makes a wonderful iced tea when brightened with a twist of fresh lemon. LOOSE TEALEAVES.

AROMA: Rich with notes of hay
PALATE: Sweet lively character with a slightly tannic finish

One of the best known of China teas, jasmine did not enjoy an auspicious beginning. During the Sung Dynasty, the flavor and aroma of inferior quality teas were deceitfully improved upon with the addition of other substances such as flowers. It did, however, become quite popular during the Ming dynasty, to add flowers such as gardenias, roses, orchids, and lotus, plum, and jasmine blossoms to one's tea.

Jasmine Lemon Tea Granite
200 g sugar
1.25 litres water
30 g Floral Jasmine tealeaves
Juice and grated zest of 3 lemons

1) In a saucepan, heat sugar with 250 ml of water over low heat until dissolved.
2) Boil syrup 3 minutes and let cool.
3) Boil remaining water and pour over tealeaves and infuse for 10 minutes.
4) Strain and mix with syrup, juice and zest.
5) Freeze mixture until slushy.
6) Whisk until smooth and freeze again.
7) Repeat until firm and the texture is grainy.
8) Freeze for at least 1 hour.
9) Serve piled in chilled stem glasses.