The song "Jasmine" is sung all over the world. The fragrant of the jasmine tea may let you miss those green in the summer . “好一朵美丽的茉莉花，芬芳美丽满枝桠”一曲《茉莉花》传唱世界，一抹花香茶韵让人回想起夏日里的绿意婆娑。

Link： JASMINE TEA    

 Fragrance of summer-Jasmine Tea

The jasmine flower originated in Persia and India, was introduced to China during the Tang Dynasty, and gradually became popular with Chinese people, and used it to make tea. By the time of the Song Dynasty, jasmine tea had begun to flourish.

There is a paragraph in “Autumn in Peiping” (By Yu Dafu) like this:” Suppose you put up in a humble rented house inside the bustling imperial city, you can, on getting up at dawn, sit in your courtyard sipping a cup of strong tea, leisurely watch the high azure skies and listen to pigeons circling overhead.” This tea is jasmine tea, also the favorite of people in Beijing, the old imperial city. 

Jasmine tea is not simply a mixture of flowers and tea, but thought the absorption function of tea absorbs the fragrance of Jasmine flowers. After dozens of complicated procedures, the tea embryo is smoked with jasmine flowers.

"Smoked tea" in the process is called "Yin" in Chinese, smoking 1 unit of jasmine tea needs 6 to 7 units of flowers, and the production process is all manual.

Therefore, there is not jasmine flower in the high-end scented tea usually, just a few for embellishment.

The production time of jasmine tea takes nearly half a year, which requires the green tea in early spring, and the jasmine flower in August and September. Then it takes whole month to process the finished product.

"How beautiful the jasmine is! How beautiful the jasmine is! Sweet smell covers the budding twigs.  So fragrant, so white, admired by all lips."

The song "Jasmine" is sung all over the world. The fragrant of the jasmine tea may let you miss those green in the summer.

 

 玉骨添香-茉莉花茶

 

 购买链接：茉莉花茶

       茉莉花源自波斯和印度，唐朝时传入中国，并逐渐受到中国人的喜爱，将其用于点汤制茶。到宋朝时茉莉花茶已经开始兴盛。

      小时候读郁达夫写的《故都的秋》：“在北平即使不出门去吧，就是在皇城人海之中，租人家一椽破屋来住着，早晨起来，泡一碗浓茶，向院子一坐，你也能看得到很高很高的碧绿的天色，听得到青天下驯鸽的飞声。”这茶就是茉莉花茶，也是北京人的最爱。

       茉莉花茶并不是简单的将花与茶混合，而是利用茶叶的吸附功能吸收花的香气，经过几十道复杂的工序，用茉莉花将茶胚熏制而成。“熏茶”在工艺上叫做“窨”（yin），熏制1斤茉莉花茶需要6-7斤花朵，并且制作过程全部手工，需要通宵达旦。因此高档花茶是见香不见花的，顶多有少量作为点缀。

      茉莉花茶的生产时间耗时近半年，需要早春三月份的绿茶，伏天八九月份的茉莉花，加工生产过程又要耗时一个月才能成品。

      “好一朵美丽的茉莉花，芬芳美丽满枝桠”一曲《茉莉花》传唱世界，一抹花香茶韵也许能让人回想起夏日里的绿意婆娑。

 --本文资料及图片源自网络

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