Jasmine tea origin

1. Origin Introduction

Jasmine tea is mostly produced in the southern region of my country. Among them, Hengxian in Guangxi, Fuzhou in Fujian, Jinhua in Zhejiang, Suzhou in Jiangsu and many areas in Sichuan are famous production areas. The varieties include Longtuanzhu, Zhenghe Yinzhen, Jinhua Jasmine, Bitan Piaoxue and so on.

2. Purchase suggestions

1. Look at the appearance: The best jasmine tea is made by stir-frying the young buds. They are generally long, full, and have a lot of white hair. Tender buds are the characteristic of high-quality tea. Good tea only uses tender buds. Those with leaves are slightly inferior. If it is all leaves, it is a relatively low-grade tea.

2. Observe the color of the tea soup: take 3 grams of jasmine tea and add 150 ml of boiling water. After brewing for three minutes, look at the color of the tea soup. If it is yellow and bright, it means it is of high quality. If the color is reddish and dark, it means the quality is average.

3. Smell: Brewed tea will emit tea fragrance. If the aroma is strong but not pungent, and lasts long without any peculiar smell, it means it is a pretty good tea.

4. Taste: The taste is the key to determining the quality of jasmine tea. Good tea tastes mellow, not bitter or astringent, and has no peculiar smell. On the contrary, if it tastes bitter, it means the tea is of poor quality.