The 30-second version: Hand-picked green tea scented with fresh jasmine blossoms — medium-bodied, sweet, smooth, silky. The layered scent evolves across steepings, so save the leaves: 30 seconds first infusion, 45 the second, longer after. Water at 170–180°F, never boiling. Moderate caffeine.
What makes this tea different
This isn't green tea with jasmine flavoring sprayed on. The tea is picked by hand and set aside until the jasmine blossoms are ready; the two are paired at just the right moment so the scent layers into the leaf. The result smells as good as it tastes — fruity florals over a medium-bodied green base — and it changes across infusions. First steep: bright jasmine. Second: deeper, sweeter. Third and beyond: the green tea itself steps forward. It's the only tea in our lineup that rewards paying attention across multiple cups.
It's also the only one here that punishes boiling water. Green tea + 212°F = bitter, flat, and a ruined first impression. 170–180°F is the whole game.
The recipes
Western style — one generous cup. 1 teaspoon per 8 oz water at 175°F, steep 2–3 minutes. Simple, elegant, done. Resteep once for a lighter second cup.
Gongfu style — the full experience. 1 generous teaspoon per 4 oz water at 175°F in a small teapot or gaiwan. Steep 30 seconds, pour. Then 45 seconds. Then add ~15–20 seconds each round — 4–5 infusions easily. This is how you taste the scent evolving. If you own a small teapot, this is its moment.
Cold brew — the gentle one. 1 teaspoon per 8 oz cold water, 3–4 hours refrigerated (shorter than herbal cold brews — green tea over-extracts cold too, eventually). Silky, sweet, barely-there jasmine. Strain and drink within a day.
Hitting 175°F without a thermometer. Boil, then wait 4–5 minutes with the kettle open. Or mix: 2 parts boiling water to 1 part room-temp water lands around 175°F.
The thing most people get wrong: boiling water
Every ruined jasmine tea story starts the same way: treated like an herbal, drowned in 212°F water, steeped 5 minutes. Green tea's delicate compounds scorch — bitter, astringent, the jasmine gone. If your jasmine tea ever tasted like perfume and regret, it was the water, not the leaf. 170–180°F, short steeps, and it sings.
Dial it in
- Bitter or astringent → water too hot or steep too long. Drop to 170°F, shorten the infusion.
- Weak or watery → more leaf, not hotter water. Heat is not the fix for green tea.
- Flat after the second steep → that's normal for Western style; switch to gongfu short infusions to stretch it to 4–5.
- Grassy → slightly under-extracted; add 15 seconds or a touch more leaf.
Caffeine
Moderate — green tea level. Fine for afternoons, not the 10pm choice (that's what the herbals are for).
Storage
Cool, dark, dry, sealed tight — and this one matters more than most. Green tea fades faster than herbals; the jasmine scent is the first to go. Buy the size you'll finish in 3–4 months, keep it away from the spice cabinet, and never refrigerate the daily bag (condensation is the enemy).
The ritual
Quiet afternoon, a little elegance. Gongfu style if you have the teaware, Western if you don't — either way, slow down for the second infusion. That's where the tea starts talking.
*Every bag of Jasmine Green Tea helps fund our mission supporting shelter animals — $1 from every order goes to rescue partners.*