Jasmine tea, by apemal
Jasmine tea can take a little getting used to – it’s one of those slightly more artisanal flavors that the average person whose tea consumption is largely Starbucks wouldn’t normally pursue. It’s very mild in the mouth, but the the note that stays is a distinct if light floral taste, which can take a second of adjustment for us Americans whose palates are acclimated to either black tea or the very bold floral flavors. I initially didn’t like Jasmine, but what I found is that I love it iced, because the floral is delicate and refreshing, but find it too grassy when hot. And because it has such a unique flavor, I find myself craving it on certain days, and no other tea will do.
I like Lupicia’s Jasmine and Jasmine Mandarin tea, and this is a simple tea recipe from Martha Stewart using Jasmine and maple syrup –
Jack and Jill’s Jasmine Iced Tea
well-known little-known fact around these parts that I love tea.
Lupicia, which I believe started in Japan and how has branches in multiple countries (only a handful in the U.S.), is my favorite tea source; I am subscribed to their monthly mini tea magazine which also includes a sample from their latest collections. Three of these tea samples that I’ve tried are the Caramel and Rum, Jasmine Mandarin, and Calcutta.
Caramel and Rum – now, you’d assume from the title of this that it would be divine. And it smells delicious, very like caramel. And perhaps it would please someone with a different palette than mine – but I like my tea bold and flavorful, and this is very, very sweet. It’s a roobios and I haven’t had any luck with roobios in the past, I find them far too rich. This tastes very much like weak eggnog, only of course not as satisfying because well, it’s not eggnog. I can’t say I recommend it. If you’re the sort of tea-drinker who loves to load up your tea with lots of sugar and cream, however, this may be exactly what you’re looking for.