Jasmine Tea Recipe

Heat water

Pour 4 cups (about 950 ml) of fresh cold water into a kettle. Heat to just under a full boil — target temperature 175–185°F (80–85°C). If you don't have a thermometer, remove the water from heat as soon as small bubbles begin to form and before a rolling boil.

Prepare tea

If using loose jasmine green tea, place 2 teaspoons of tea leaves in a teapot or an infuser. If using jasmine tea bags, place 2 tea bags in the teapot or individual cups.

Steep

Pour the hot water over the tea leaves or tea bags. Cover and steep for 2–3 minutes for a light, aromatic brew. For a slightly stronger flavor, steep up to 4 minutes, but avoid steeping longer than 4 minutes to prevent bitterness.

Strain

If you used loose leaves, remove the infuser or strain the tea into a serving pot or cups to separate leaves from the liquid. If you used tea bags, remove and discard the bags after steeping.

Taste the tea and add optional sweetener to taste: start with 1 teaspoon honey or sugar per 1 cup and adjust as desired. Stir gently until dissolved.

If serving hot: pour into warmed cups and garnish with a slice of lemon if desired.

If serving iced: allow the brewed tea to cool slightly, then pour over a pitcher filled with 1 cup of ice cubes or into individual glasses filled with ice. Garnish with lemon slices or a sprig of fresh mint if desired.

Serve immediately. Store any leftover tea refrigerated for up to 48 hours; discard if off-flavor develops.