- Green tea flavoured with jasmine and shaped like a sweet -
This green tea from China is original! Each bud has fermented with a jasmine leaf from China. As delicious as a child's sweet!
Jasmine
The birth of a pearl
In the valleys of Fujian, the tender spring leaves are handpicked, still full of sap. Each pearl is then shaped around a fresh jasmine flower, in a patient, almost meditative gesture. The rolling is done by hand, slowly, like plant calligraphy. The pearls are then dried, then mixed with new flowers, night after night, until the fragrance is complete, but never forced.
A slow and invisible craft, which can be guessed in every sip.
A symbol of nobility
In Chinese tradition, the dragon is an iconic mythical creature, a symbol of power, wisdom, and prosperity. It is often associated with the emperor and nobility. The term "dragon" in the name of this tea therefore evokes the excellence and nobility of this product, once reserved for the imperial elite.
A moment of grace
Preparing Dragon Jasmine is like witnessing a miniature plant miracle. The pearls slowly awaken upon contact with hot water, delicately poured into a teapot, causing them to gently spin on themselves, then unfold one by one in a supple, almost choreographic movement. What was only a rolled stitch becomes a whole leaf, silky, fine, and sometimes, at the heart of one of them, the trace is still revealed
fragile like a jasmine petal.
Each pearl unleashes a story. Each cup becomes the scene of an ancient gesture.
Tea and food pairings
With its almost mellow jasmine and silky texture, Dragon Jasmine pairs well with acacia honey financiers, orange blossom panna cotta, poached pears in light syrup, or white peach sorbet. On the savory side, it will enhance steamed shrimp and spring onion ravioli, scallop tartare with lime, baby shoot and cucumber salad, or white fish sashimi.
Jasmine Dragon Green Tea Recipe
Sea bass fillet in Jasmin Dragon court-bouillon
Ingredients (for 4 people)
• 4 fillets of sea bass (or sea bream) with skin, well boned
• 1.5 L of filtered water
• 15 g of Jasmine Dragon tea
• 1 small fennel bulb, chopped
• 1 carrot cut into thin slices
• 1 celery stalk
• 1 shallot, cut in half
• 4 thin slices of fresh ginger
• 1 kaffir lime leaf (optional, for a touch of citrus)
• 2 tablespoons of light soy sauce
• Fine salt
• A few coriander or dill leaves to serve
Preparation
1. Prepare the infusion
o Heat the water to 80°C, infuse the Jasmine Dragon for 4 minutes at 80°C then filter and set aside.
2. Prepare the court-bouillon
o In a large saucepan, combine the fennel, carrot, celery, shallot, ginger, and kaffir lime leaves. Pour the tea infusion over the top, add the soy sauce, and a pinch of salt. Simmer over very low heat for 10 minutes to allow the flavors to blend.
3. Cook the fish
o Gently immerse the sea bass fillets in the simmering court-bouillon (never boiling so as not to toughen them).
o Cook for 6 to 8 minutes, depending on thickness, until the flesh is pearly and flakes slightly.
4. Dress
o Remove the fillets and place them in soup plates.
o Strain the court-bouillon and pour a little around the fish.
o Decorate with a few sprigs of dill or coriander.
Chef's Tips
• It is possible to replace the sea bass with turbot or monkfish for a richer result.
• Serve with steamed fragrant white rice, or a little mashed potatoes with olive oil.
• For an even more delicate effect, prepare the court-bouillon from a cold infusion of Jasmine Dragon (6 hours in the refrigerator), then heat gently before cooking. This gives an even more crystalline flavor.
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- Green tea flavoured with jasmine and shaped like a sweet -
This green tea from China is original! Each bud has fermented with a jasmine leaf from China. As delicious as a child's sweet!
The birth of a pearl
In the valleys of Fujian, the tender spring leaves are handpicked, still full of sap. Each pearl is then shaped around a fresh jasmine flower, in a patient, almost meditative gesture. The rolling is done by hand, slowly, like plant calligraphy. The pearls are then dried, then mixed with new flowers, night after night, until the fragrance is complete, but never forced.
A slow and invisible craft, which can be guessed in every sip.
A symbol of nobility
In Chinese tradition, the dragon is an iconic mythical creature, a symbol of power, wisdom, and prosperity. It is often associated with the emperor and nobility. The term "dragon" in the name of this tea therefore evokes the excellence and nobility of this product, once reserved for the imperial elite.
A moment of grace
Preparing Dragon Jasmine is like witnessing a miniature plant miracle. The pearls slowly awaken upon contact with hot water, delicately poured into a teapot, causing them to gently spin on themselves, then unfold one by one in a supple, almost choreographic movement. What was only a rolled stitch becomes a whole leaf, silky, fine, and sometimes, at the heart of one of them, the trace is still revealed
fragile like a jasmine petal.
Each pearl unleashes a story. Each cup becomes the scene of an ancient gesture.
Tea and food pairings
With its almost mellow jasmine and silky texture, Dragon Jasmine pairs well with acacia honey financiers, orange blossom panna cotta, poached pears in light syrup, or white peach sorbet. On the savory side, it will enhance steamed shrimp and spring onion ravioli, scallop tartare with lime, baby shoot and cucumber salad, or white fish sashimi.
Jasmine Dragon Green Tea Recipe
Sea bass fillet in Jasmin Dragon court-bouillon
Ingredients (for 4 people)
• 4 fillets of sea bass (or sea bream) with skin, well boned
• 1.5 L of filtered water
• 15 g of Jasmine Dragon tea
• 1 small fennel bulb, chopped
• 1 carrot cut into thin slices
• 1 celery stalk
• 1 shallot, cut in half
• 4 thin slices of fresh ginger
• 1 kaffir lime leaf (optional, for a touch of citrus)
• 2 tablespoons of light soy sauce
• Fine salt
• A few coriander or dill leaves to serve
Preparation
1. Prepare the infusion
o Heat the water to 80°C, infuse the Jasmine Dragon for 4 minutes at 80°C then filter and set aside.
2. Prepare the court-bouillon
o In a large saucepan, combine the fennel, carrot, celery, shallot, ginger, and kaffir lime leaves. Pour the tea infusion over the top, add the soy sauce, and a pinch of salt. Simmer over very low heat for 10 minutes to allow the flavors to blend.
3. Cook the fish
o Gently immerse the sea bass fillets in the simmering court-bouillon (never boiling so as not to toughen them).
o Cook for 6 to 8 minutes, depending on thickness, until the flesh is pearly and flakes slightly.
4. Dress
o Remove the fillets and place them in soup plates.
o Strain the court-bouillon and pour a little around the fish.
o Decorate with a few sprigs of dill or coriander.
Chef's Tips
• It is possible to replace the sea bass with turbot or monkfish for a richer result.
• Serve with steamed fragrant white rice, or a little mashed potatoes with olive oil.
• For an even more delicate effect, prepare the court-bouillon from a cold infusion of Jasmine Dragon (6 hours in the refrigerator), then heat gently before cooking. This gives an even more crystalline flavor.
