China - Jasmin Tea

In the Chinese tea culture, three historical schools can be identified. During the Tang dynasty tea was ground and boiled in water with a pinch of salt and occasionally other ingredients, until the liquid reached the desired colour. During the Song Dynasty the art of tea has been refined; hot water was poured over the ground tea and was then foamed with a bamboo whisk. This way of preparing tea still is at the heart of the Japanese tea ceremony.

It is only during the Ming Dynasty that the entire leaves were used for preparing tea. The Gong Fu Cha, as the Chinese ceremony is called, was developed in order to capture and appreciate the entire range of aromas of the tea. Traditionally, Gong Fu not only designates the martial art (Kung Fu), but every activity which, over time and with practice, will lead to the mastering of a skill.

Jasmine tea is one of the most popular teas in China, with its pleasant sweet and flowery smell well embedded in the fruity, slightly bitter taste of the green tea.

At the end of the production of the tea, the leaves are placed on columns of trays and between two trays of tea a tray of fresh jasmine flowers is inserted, which scents the tea. This process is repeated until the tea leaves are saturated with the scent of the jasmine flowers.