Jasmine Pearl (Te Ji Mo Li Long Zhu)
Jasmine Pearl Te Ji is the best grade for Pearl Jasmine tea, as the term“Te Ji,”means Special Grade. This tea is rolled using young and tender green tea leaves into pearl shape. When steeped, these leaves unroll and produce a tea with a pronounced strong floral and fresh green tea scent. Jasmine Pearl Te Ji contains smaller pearl buds with a lot of whitish downy tea buds and boasts a stronger lingering sweet aftertaste compared to the normal Jasmine tea.
Most popular of all scented teas. The flowering jasmine plant originated in Persia and was brought to China around 300 A.D. Tea made with this plant became popular during the Song Dynasty between 960 and 1270 A.D. This tea is created by rolling specially plucked long downy shoots into little silvery “Pearls,” which are naturally scented multiple times with fresh aromatic jasmine flowers. The tea itself is named after the pearl like shape of the tea, each small pearl being hand rolled individually. The tea is made complete by laying a layer of fresh jasmine flower petals atop the tea leaves, then another layer of tea leaves on top of more petals, and so on. Up to six layers of blossoms alternating with the layers of tea leaves are used to create the highest quality jasmine teas, using flowers picked at their aromatic peak. When the jasmine scent is fully merged with the leaves, the petals are removed, and the tea carefully dried again. Each Jasmin Pearl blossoms when added to water, releasing the intense flavor and beautiful aroma of jasmine.
Jasmine tea is like champagne, it goes with almost everything, stands alone, and makes both a perfect hosting gift and a fabulous iced tea drink. Note that the Pearls are actually individual tea leaves rolled by hand into tiny balls, each Pearl is its own little world of flavor. Watch the pearls blossom before your eyes.
Origin: Fujian, China
Harvest Period: Spring 2013
Brewing Guide: To get the most out of your tea, as a general rule it's always recommended to use glass-based or porcelain tea ware. First rinse the tea cup and teapot with hot water. Then use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml (5 fl oz.) of water. Traditional method to steep Jasmine Pearl is to use hot water at 140°F to 160°F for 1 minute for the first and second brewings. Gradually increase steeping time and temperature for subsequent brewings. However one can steep for up to 2 or even 3 minutes if a stronger cup is desired.
Alternate Brewing Guide For Use With Guywan:
1. Place enough Pearls to cover the bottom of the Guywan Cup with a single layer.
2. Start heating about 2 to 3 cups of cold, filtered water until you get "Shrimp Eyes,"140°F - 160°F. When these tiny bubbles cover the bottom of the pan, pour the water into the Guywan.
3. Cover and wait about one minute until the Pearls begin to open, then watch as they settle, stroking the liquid occasionally with the lid.
4. In 1 to 3 minutes your first sip is ready depending on desired strength.
