The first production of Taiwanese flower-scented tea began in the year of 1878. During that year, the Oolong tea market encountered a great depression. Tea traders were forced to produce and trade flower-scented tea, which was the beginning of Taiwanese flower-scented tea.
The oolong we use to make Jasmine scented tea is a commonly planted cultivar being lightly oxidized with a super floral aroma. Jasmine we adopt is freshly flower buds without full open at the time being picked. Wait until flower buds about to blossom, that is the best time to make a scented tea. Our tea craftsman researched and developed the best ratio for tea and flowers through repeated experiments. Here it is, Jasmine Scented Oolong Tea, this tea possesses pure and strong fresh flower fragrance plus smooth taste due to the action of being scented multiple times. Feel like sipping tea in a Jasmine garden when actually having it.
The water used to steep this tea is about 85-90 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.
For the ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 30 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves may be steeped multiple times.
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