Jasmine

Taste, memory of an empire

In the world of tea, few traditions are as ancient, codified, and profoundly poetic as that of jasmine tea. Long before the West dreamed up its fragrant teas, China was already crafting the art of blending leaves and flowers with alchemical precision. This jasmine green tea, grown in the misty hills of Fuzhou, in Fujian province, is one of the noblest legacies of this age-old craft.

Perfume, science and patience

Jasmine flavoring began during the Song Dynasty, as early as the 10th century. It was then discovered that the flowers, picked in the evening, release their fragrance overnight. The demanding process, “perfuming,” mixes the tea leaves with layers of fresh jasmine in large bamboo baskets. The wilted flowers are removed and then replaced. This ritual is repeated for several nights until a perfect balance is achieved.

Nothing is left to chance. Everything is a matter of precision, slowness, shadow and light. An art. An obsession. An excellence that Betjeman & Barton has chosen, like a signature.

A souvenir engraved in China

Our creator discovered it in a hillside teahouse, not far from the Yu Shan Temple, in the heart of Fujian. The silence, the fine porcelain, the evanescent steam of a perfectly mastered infusion. The jasmine, like a whisper suspended between sky and leaves, enveloped him in a profound calm. It wasn't a revelation. It was obvious.

At Betjeman & Barton, each creation is a tribute to those rare moments when the beauty of the world is contained in a cup.

Tea and food pairings

Because excellence only makes sense when shared, this tea can be enjoyed at any time of day, alone or with others. Brewed at 75°C, it reveals its full subtlety in just a few minutes. It pairs wonderfully with black sesame bites, poached fruit, or a fortune cookie.

Served ice-cold, on a few translucent ice cubes, it evokes a stroll through an imperial garden in the morning, when everything still seems pure and suspended.

Recipe for Green Tea Jelly with Jasmine and White Peaches

For 6 verrines:

Ingredients :

• 50 cl of Jasmine Green Tea infusion
• 4 ripe white peaches
• 60 g of sugar
• 3 sheets of gelatin (6 g)
• Juice of half a lemon

Preparation :

1. Infuse the Jasmine Green Tea in 50 cl of water at 75 °C for 3 minutes. Filter.
2. Soften the gelatin in a bowl of cold water.
3. In a saucepan, heat the infusion with the sugar, then stir in the gelatin.
4. Slice the peaches into thin strips and arrange them in small glasses. Pour the still-warm infusion over them, let it cool, then refrigerate for 4 hours.
5. Decorate with edible flowers or mint leaves.