Jasmine Chung Hao

An unforgettable fragrance

There are teas that whisper, others that sing. And then there are those that radiate, like a presence. Jasmin Chung Hao belongs to this rare constellation. Its name, sometimes translated as "the noble one of the center" (中豪), evokes the idea of ​​perfect balance, of a star suspended at its zenith. A majestic, luminous tea, capable of embracing the full scope of an imperious jasmine. At Betjeman & Barton, we understand that this tea cannot be described. It must be respected. It must be celebrated.

Two faces of jasmine

While classic jasmine green tea gracefully accompanies a meal, whether sweet or savory, Thai or Provençal, Chung Hao Jasmine is of a different nature. It is not shared at the table, but in the silence of a chosen moment. It calls for fine china, clear water, and soft light.

This is not a tea you pour. It is a tea you welcome. It is prepared in peace, in barely simmering water, filtered like a spring, infused slowly in an earthenware teapot, or better yet: in a fine clay bowl, placed on a light wooden tray. This tea is a ritual. It is drunk at the blue hour, or when the day is fading, when the world slows down. It is the infusion of intimacy.

Tea and food pairings

Jasmin Chung Hao is a tea of ​​character, powerful, deep, and long-lasting, for discerning connoisseurs and discerning dreamers. It embodies the floral audacity that has forged the soul of Betjeman & Barton: daring to be dense, embracing grandeur, and transforming each cup into an emotion.

It can be enjoyed alone or in a subtle combination: coconut pearls, orange blossom shortbread, fruit
whites. Served iced, it becomes a fresh and heady elixir, a floral mist for sunny afternoons.

Jasmine Chung Hao Green Tea Recipe

Chung Hao Jasmine and Williams Pear Granita

For 4 people:

Ingredients :

• 40 cl of concentrated Chung Hao Jasmine infusion
• 80 g of blond cane sugar
• 2 ripe Williams pears
• 1 tablespoon lemon juice

Preparation :

1. Infuse the tea for 5 minutes in water at 80°C to obtain a fragrance
   intense.
2. Mix the hot infusion with the sugar, stir until dissolved. Add the
   lemon juice.
3. Blend the peeled pears into a smooth purée and add to the sweetened infusion.
4. Pour into a shallow dish, place in the freezer, scrape with a fork
   every 30 minutes until you get fine crystals.
5. Serve in small glasses, decorated with dried jasmine petals.