Jasmine Tea Recipe
Make Jasmine Tea Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea
Method
Tea
Heat water
Pour 4 cups (about 1 liter) of fresh cold water into a kettle and heat to just below boiling, about 175–185°F (80–85°C). If you don't have a thermometer, bring to a gentle simmer and remove from heat for 30 seconds so the temperature drops slightly.
Pre-warm teapot or cups
Optional but recommended: pour a small amount of the hot water into the teapot and cups to warm them, then discard that water. This helps maintain infusion temperature.
Measure tea
If using loose-leaf jasmine green tea, measure 1 teaspoon per 2 cups of water (2 tsp total). If using tea bags, use 2 standard tea bags for 4 cups water.
Steep
Place the tea leaves in an infuser or the tea bags in the warmed teapot. Pour the hot water (175–185°F / 80–85°C) over the tea. Cover and steep for 2–3 minutes for a light-flavored tea, or up to 3.5 minutes for a slightly stronger cup. Avoid steeping longer than 4 minutes to prevent bitterness.
Sweeten (optional)
If you prefer sweetened tea, add 1 teaspoon of granulated sugar or honey while the tea is hot and stir until dissolved. Adjust sweetness to taste.
Strain and serve
Remove the tea bags or strain out loose leaves to stop the infusion. Pour the tea into cups. Garnish each cup with a lemon slice or a mint sprig if desired. Serve immediately.
Iced variation
To make iced jasmine tea: double-brew strength by using 4 tsp loose-leaf or 4 tea bags with 4 cups hot water and steep 2–3 minutes. Let cool to room temperature, then refrigerate until cold. Serve over ice and add sweetener to taste. Optionally garnish with lemon or mint.