Episode Details
Back to Episodes
Jasmine Pearls - The Flower Never Gets to Keep the Scent
Published 1 month, 3 weeks ago
Description
There's a cup of jasmine tea in front of you, and none of the jasmine is in it. Each evening for five nights running, fresh flowers were scattered over the dry leaf and left to open in the dark — and each morning they were picked out and thrown away, spent, with nothing left to give. There's a faster way to get the same smell, finished in an afternoon rather than a working week, and it's nearly impossible to tell the two apart. Almost.
Today's cup: Jasmine Pearl Tea — Camellia Sinensis.
1 tsp, 200mL, 80°C, three minutes. Takes three infusions.
---
A tea and a musing every weekday morning.
Before It Begins is made by Impala & Peacock Artisan Teas, blended by hand in Melbourne. To join our tea ritual - click here.