Jasmine Green Tea Brewing Methods

Commercial Tea‑shop Version (for milk‑tea base)

✅ Method 1: Hot‑steep & Rapid Ice‑Chilling (Recommended for strongest floral aroma)

Tea‑water ratio 1:30 (33 g tea : 1000 ml water)

1. Water temperature: 85℃, do not use boiling water
2. Add tea leaves and steep for 6 minutes
3. Strain out tea leaves immediately. Add plenty of ice to rapidly cool the tea liquor down to 4‑8℃ for refrigerated storage
4. ⏰ Best used within 3 hours. Jasmine top‑note fades quickly; do not keep overnight.

✅ Method 2: Cold Brew (Less astringent, softer floral aroma)

Tea‑water ratio 1:50

1. 20 g tea leaves + 1000 ml room‑temperature purified water
2. Seal and refrigerate for 6‑8 hours
3. Filter out tea leaves before use

   ⚠️ Disadvantage: Bright top jasmine aroma is weaker compared to hot‑steep & fast‑chill. Suitable for lightly‑sweet fresh beverages.

Home Daily Drinking

★ Glass Mug Steeping (Simple for office)

Tea dosage: 3‑4 g tea leaves｜250 ml water Water temperature 80‑85℃, pour water and steep for 2‑3 min. Do not over‑steep. Refill water when 1/3 of liquor remains. Re‑steep for 3‑4 infusions.

🍵 Gaiwan Brewing (For tea tasting, best aroma)

Tea dosage: 4‑5 g｜110 ml gaiwan Water temperature 85‑90℃ 1st infusion: 20‑30 sec pour‑off. Extend each subsequent infusion by 10‑20 sec. Advantage: Open lid to enjoy fragrance; jasmine aroma releases fully with less astringency.

⚠️ Key Tips for Preserving Floral Aroma

1. ❌ Avoid 100℃ boiling water; high heat burns off jasmine fragrance and brings out green‑tea bitterness.
2. ❌ Do not leave tea leaves soaking continuously. Strain leaves promptly after steeping, whether hot or cold brewed.
3. ✅ Cool hot‑steeped liquor quickly. High‑temperature storage dissipates jasmine top‑note rapidly.
4. ✅ Cold‑brew must be refrigerated; room‑temperature steeping risks spoilage.

Quick Reference Table