GREEN · 100 g
Jasmine Tea
Jasmine-scented green tea with a floral aroma, gentle sweetness and a fresh leaf finish.
€22
Tasting qualities
Fresh jasmine / Wild honey / Tender leaf / Refreshing finish
Origin
Fujian, China
- Farmer / producer
- To be announced.
- Garden
- To be announced.
- Location
- To be announced.
- Altitude
- To be announced.
Harvest & processing
- Harvest
- To be announced.
- Processing
- To be announced.
- Lot
- To be announced.
Source story
To be announced.
A starting point to explore with your own water. Adjust the recipe to the cup you enjoy.
Gongfu · repeated infusions
Short infusions
Suggested starting point
- Tea
- 3 g
- Water
- 100 ml
- Temperature
- 80–85°C
- Time
- 15–20 sec
Infuse in a gaiwan or small teapot, pour out fully, then repeat with fresh water.
Everyday · grandpa style
Leaves in the cup
Suggested starting point
- Tea
- 2 g
- Water
- 300 ml
- Temperature
- 80°C
- Time
- Start tasting after 2 min
Leave the leaves in a roomy cup. Sip when comfortable and top up when roughly half the water remains.
Water we used
To be announced.
Our approach to brewing
We invite you to find your own way of brewing, guided by your water and your intention.
Look for a balance between jasmine fragrance and the green tea underneath. If the leaf becomes bitter before the aroma feels complete, try cooler water or a shorter pour. Let the finish settle before choosing the next timing.
Our exploration
Make room for softness.
Try letting the fragrance come and go without following it. Carry that receptive quality into a familiar seated practice and notice what remains when the aroma fades.
Focus · Softness and receptivity
| Asana | Sukhasana — let the shoulders settle without lifting the chest. |
|---|---|
| Dantian | Middle dantian — notice the quiet movement of the chest. |
| Chakra | Anahata — rest attention around the heart centre. |
| Meridian | Lung channel — trace its familiar pathway as an attention exercise. |
Community exploration
What did you notice while drinking Jasmine Tea or afterwards?
Share your exploration
Tea in the historical record.
Historical descriptions reflect the views of their time.
Flower-scented tea
Fragrance without losing the tea
Jasmine-scented tea · Gu Yuanqing, Cha Pu · Ming tea manual
Gu Yuanqing’s tea manual names jasmine among flowers used to scent tea. It advises balancing flowers with leaves: too much fragrance obscures the tea’s character, while too little leaves the scent incomplete.[1]
In the libraryCha Pu (茶譜) ↗
Tea in Buddhist and Taoist practice
Wakefulness & bodily lightness
Tea broadly · Tang accounts collected by Feng Yan and Lu Yu
Feng Yan records permission to drink tea among Chan students at Lingyan monastery whose training involved staying awake.[2] Lu Yu preserves a passage attributed to Tao Hongjing associating bitter tea with bodily lightness and naming immortal figures as drinkers.[3]
References
- Cha Pu (茶譜)
- Fengshi Wenjian Ji Jiaozhu (封氏聞見記校注)ISBN 9787101047226
- The Classic of TeaISBN 9780316534505
