At TEALEAVES we source our teas and botanicals from the world’s tier-1 gardens. The fuller the leaves, the more robust and complex the palate. Whether from a single-estate or a combination, we carefully source to curate blends that are the very best expression of terroir.
We bring the finest teas, flowers and herbs to our blending center, and meticulously cup out each ingredient, searching for the ultimate palate and nuanced complexity. The best harvests are sent to us as samples.
To make the perfect cup of tea, please refer to the back of each tin for steeping instructions!
We have been the blender of choice for five-star hotels and Michelin chefs worldwide. And now, you.
Blending is at the core of our philosophy. We have earned our global reputation for skillfully pairing teas and botanicals to craft the ultimate palate experience.
Our approach to blending is not limited to teas and botanicals. With deep-rooted values in craftsmanship, innovation and art & beauty, we blend techniques, stories, people, companies and ideas. The goal: to inspire connections and creativity, on the search for the ultimate lifestyle.
AROMA: Sweet and lingering.
PALATE: Sweet, lively character.
NOTES: High antioxidants and low caffeine.
Our Floral Jasmine Green tea features fresh, mellow overtones with a slightly astringent finish. Also makes a wonderful iced tea when brightened with a twist of fresh lemon.
This blend consists of precious spring harvest twisted-leaf green tea, selected for its medium-tannic notes and delicately scented with golden jasmine blossoms of the first perfume to encourage reflection, awareness, and Zen contemplation. Jasmine flowers are not retained in the blend, as they are tasteless after releasing their scent.
One of the best known of China teas, Jasmine did not enjoy an auspicious beginning. Originating in the Song Dynasty, the jasmine plant was first brought to China from Persia and grown in high-elevation gardens in the mountains of Fujian Province, China. During the Song 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.
Flowers are picked at dawn while the petals are still tightly closed and kept chilled until the early evening, when the flowers are mixed with the tealeaves, open and release their fragrance - which is then absorbed by the green tea. Whole blossoms are often added later for visual presentation only.
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