This green tea from China flavoured with jasmine is one of the most famous heritages of ancien China. Indeed, before Western flavoured teas had been created, China had already tried out the blend of tea with scents. Jasmine tea is a great classic.
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 if it's shared, this tea can be enjoyed at any time of day, alone or with others. Brewed at 75°C, it reveals all its subtlety in just a few minutes. It pairs wonderfully with black sesame bites, poached fruit, or a fortune cookie.
Served chilled, on a few translucent ice cubes, it evokes a stroll in an imperial garden in the morning, when everything still seems pure and suspended.
Jasmine Green Tea Recipe
Green Tea Jelly with Jasmine and White Peach
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 add the gelatin
4. Cut the peaches into thin slices and arrange them in glasses. Pour the still-warm infusion over them, let them cool, then refrigerate for 4 hours.
5. Decorate with edible flowers or mint leaves.
20090
- The classic green tea with jasmine -
This green tea from China flavoured with jasmine is one of the most famous heritages of ancien China. Indeed, before Western flavoured teas had been created, China had already tried out the blend of tea with scents. Jasmine tea is a great classic.
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 if it's shared, this tea can be enjoyed at any time of day, alone or with others. Brewed at 75°C, it reveals all its subtlety in just a few minutes. It pairs wonderfully with black sesame bites, poached fruit, or a fortune cookie.
Served chilled, on a few translucent ice cubes, it evokes a stroll in an imperial garden in the morning, when everything still seems pure and suspended.
Jasmine Green Tea Recipe
Green Tea Jelly with Jasmine and White Peach
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 add the gelatin
4. Cut the peaches into thin slices and arrange them in glasses. Pour the still-warm infusion over them, let them cool, then refrigerate for 4 hours.
5. Decorate with edible flowers or mint leaves.
