Description
Jasmine tea, the base of Green Jasmine, has origins dating back to the Song dynasty (960–1279) and is considered the oldest flavoured tea variety.[1] Green Jasmine is part of the Essentials line, brewed with a single type of tea blended from several tea gardens.[1] Green Jasmine kombucha originates from China.[1]
Key Ingredients
Green Jasmine kombucha is made with organic green jasmine, organic beetroot sugar, water, and kombucha culture.[1] The jasmine tea used in Green Jasmine is produced by spreading fresh jasmine flowers across 4 to 5 layers of tea leaves, left to infuse for approximately 10 hours at 37°C, a process repeated up to 7 times for the highest grade.[1] For the Yin Hao variety of jasmine tea used in Green Jasmine, around 280 kg of jasmine flowers are needed to flavour 100 kg of tea.[1] Green Jasmine is part of the Essentials line, brewed with a single type of tea blended from several tea gardens.[1]
Key Techniques
The jasmine tea used in Green Jasmine is produced by spreading fresh jasmine flowers across 4 to 5 layers of tea leaves, left to infuse for approximately 10 hours at 37°C, a process repeated up to 7 times for the highest grade.[1] For the Yin Hao variety of jasmine tea used in Green Jasmine, around 280 kg of jasmine flowers are needed to flavour 100 kg of tea.[1] Green Jasmine kombucha is unpasteurized, unfiltered, naturally carbonated, and bottle aged.[1]
Tasting Notes
Green Jasmine kombucha has tasting notes of green tea, jasmine flowers, fresh-cut grass, and honey.[1]
Food Pairing Suggestions
Green Jasmine kombucha pairs well with dessert, raw fish, and light vegetable-focused starters.[1]
References
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