At Well tea, we’ve searched far and wide for the most delightfully refreshing blends of Jasmine flower Ceylon teas to be found in the highlands of Sri Lanka. With every blend, you can be assured that WellTea’s Jasmine flower Ceylon Black Tea will provide you with a soothing bright golden cup of tea, imbued with a highly refreshing taste with hints of orange and citrus.
Every packet has been blended from tea leaves harvested from the finest low, medium, and high grown tea plantations across the island of Sri Lanka. After harvesting, the tea leaves are left to wither in the sun to remove some of the moisture so they are easier to blend. The leaves are then fired with hot air to avoid the risk of oxidation and to help them release their natural flavor.
Jasmine flowers in this tea are completely dry and contain no aroma and used because of the taste of dried Jasmine flowers.
THE WATER TEMPERATURE
- The golden rule about water temperature is never use boiling water on the tea, whatever kind of tea you are making.
- Green Teas require water at 70°C and black teas require water at 85-90°C.
- These days you can get kettles which enable you to choose your water temperature.
THE AMOUNT OF TEA
- Custom dictates that 4 grams are sufficient for one cup. But the amount is partly a matter of preference.
- In the case of Assam tea, which is naturally very robust, you might want to reduce the strength and brew 3 grams instead of 4.
THE BREWING TIME
- This is a very important step in the art of tea-making. In fact, the brewing time varies depending on the type of tea. An over-brewed black tea will develop a bitter taste whilst an under-brewed white tea will be flat and insipid.
- Black teas are normally brewed for 2-3 minutes, green teas for 3 – 4 minutes. It is a good idea to check the brewing time before making the tea, because some teas need to be infused for very specific times: for example, Jade Pearl is left to infuse for 7 – 20 minutes, whilst Oolong tea will need 5 – 7 minutes for its bouquet to develop fully.
- Brewing is normally done with a lid on, so that the tea retains all its aromas.