Jasmine tea, also known as jasmine incense piece, belongs to the flower tea, tea embryo for green tea, finished product will be removed jasmine, also belongs to a kind of green tea, has more than 1,000 years of history.

Principle of curing

Jasmine tea curing process is mainly the process of flowers spitting fragrance and tea embryo absorbing fragrance. Jasmine flowers spit fragrance is a biochemical change, mature jasmine flowers in the enzyme, temperature, water, oxygen and other effects, decomposition of fragrant substances, with the physiological changes, the opening of the flower, and constantly spit out the aroma to. Tea embryo fragrance absorption is in the physical adsorption, with the absorption of fragrance at the same time also absorb a lot of water, due to water infiltration, resulting in chemical adsorption, under the action of heat and humidity, a complex chemical change, the tea broth from the green gradually become yellow and bright, the taste has a light astringent into a strong and mellow, the formation of the unique aroma, colour and taste of the flower tea.

The raw material of jasmine tea uses jasmine from Hengxian County of Guangxi, which has the advantages of early flowering, long flowering period (the flowering period starts from April to the end of October), large flower buds, high yield, good quality and strong aroma compared with jasmine from other places in China;

Name	Jasmine Tea
Brand	Li Qian Sheng
Grade	Special Grade
Net Content	150g
Warranty	18 months
Ingredients	Baking Green Tea, Jasmine Flower
Product Standard No.	GB/T 22292

Brewing method

Brewing jasmine tea when the water temperature of 80-90 degrees Celsius is appropriate, usually the ratio of tea and water for 1:50, each bubble brewing time for 3-5 minutes.