Restaurants›The Olde Pink House›Jasmine Creme Loose Leaf Tea Recipe

Jasmine Creme Loose Leaf Tea Recipe

Inspired by The Olde Pink House
Time8m
Serves1

Make Jasmine Creme Loose Leaf Tea Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tea Blend

Optional Add-ins

Equipment

Method

Preparation

1

Measure leaves and water

Measure 2 teaspoons of jasmine-scented green loose leaf tea per 8 oz (1 cup) of water. If making multiple cups, scale proportionally (2 tsp per cup).

2

Heat water

Heat filtered water to about 175-185°F (80-85°C). If you do not have a thermometer, bring water to a simmer and let it sit for about 1 minute to drop to the correct temperature. Do not use boiling water — it will make the tea bitter.

Steeping

3

Place tea in infuser or teapot

Put the measured loose leaf tea into your teapot, infuser, or infuser mug. For direct brewing in a teapot, use a strainer when pouring.

4

Pour water and start timer

Pour the 175-185°F water over the tea leaves, ensuring leaves are fully submerged and can expand. Start a timer for 2–3 minutes for a light, floral cup; steep up to 4 minutes for a slightly stronger flavor. Avoid steeping longer than 4 minutes to prevent astringency.

5

Remove leaves

When the timer finishes, remove the infuser or strain the tea leaves out of the teapot into your cup. Leaving leaves in will continue to extract and can make the tea bitter.

Serving

6

Taste and adjust

Taste the tea plain to enjoy its floral aroma. If desired, add 1 teaspoon of honey and stir to dissolve. Optionally squeeze a quarter of a fresh lemon wedge to add brightness; add sweetener to taste (stevia, sugar, etc.).

7

Serve

Serve immediately in a warmed cup. Jasmine green tea is best enjoyed hot and fresh. If making iced jasmine tea, double the leaves, steep 2 minutes, cool to room temperature, then refrigerate over ice.