Organic Jasmine green tea

Organic Jasmine green tea

In China, jasmine tea (Mo Li Hua Cha) is said to be the oldest flower tea. It is said to have been made during the Song imperial dynasty (960-1279). 

Mo Li Hua Cha is made according to the age-old method, green tea leaves are mixed with fresh jasmine flowers which wrap them with their perfume... then petals are manually removed one by one, so as not to give the infusion a bitter taste. An outstanding green tea with the graceful and refined scent of jasmine flowers!

100 g

Dosage
Dosage
2 cc/250 ml
Infusion time
Infusion time
3 minutes
Temperature
80°C
Time of the day
Time of the day
Afternoon

Ingredients: Jasmine flavoured green tea* 100% (China). *Ingredient from organic farming.

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4.7 /5

Based on 6 customer reviews

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Florence D. published the 18/04/2022 following an order made on 03/04/2022

3/5

Pas assez goûteux

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Martine R. published the 02/02/2022 following an order made on 17/01/2022

5/5

Goût agréable

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Anonymous customer published the 30/04/2021 following an order made on 16/04/2021

5/5

Comme je l’aime

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Anonymous customer published the 29/06/2020 following an order made on 17/06/2020

5/5

J'adore tous les thés au jasmin, je tenais à goûter celui-ci

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Anonymous customer published the 15/02/2020 following an order made on 09/02/2020

5/5

Très bien, déjà connu

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Anonymous customer published the 02/02/2020 following an order made on 05/01/2020

5/5

De très bonne qualité, heureuse de découvrir ce thé.

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See our blog: the secret of jasmine-scented tea…

Idée recette

Kéfir mûres et sirop de thé bio au jasmin

Pour 1 litre de Kéfir

Difficulté*

Pour 1 litre de Kéfir
•1 L de thé vert au jasmin
• 120 g de mûres
•50 g de sucre en poudre

• 50 g de grains de kéfir de fruits
• 2 tranches de citron
• 2 figues sèches

1. Portez à ébullition l’eau puis laissez infuser le thé vert au jasmin pendant 5 à 10 minutes. Filtrez puis laissez refroidir complètement.

2. Pendant ce temps, écrasez les mûres et mélangez-les au sucre.

3. Rincez les grains de kéfir à l’eau claire.

4. Dans un grand bocal, mélangez le thé et le mélange sucre-mûres. Ajoutez les tranches de citron, les figues sèches et les grains de kéfir. Couvrez le bocal avec de la gaze et maintenez le tout bien fermé avec un élastique. Laissez reposer 24 à 48 heures à température ambiante.

5. Dès que le citron et les figues remontent à la surface, filtrez le kéfir.

6. Placez la préparation dans une bouteille et placez au frais. Le Kéfir se consomme dans les 24 à 36 h. Plus vous attendez, plus la boisson sera pétillante.