Whenever you’re trying a new tea for the first time, you want to ensure that you get the very best quality in the tea. Vanilla jasmine tea is becoming a favorite of many tea drinkers because of its sweet, comforting and fragrant flavor. And, the flavors of vanilla and jasmine blend so well with any flavor, this tea can be made from green, white, black or oolong teas.
This makes it even more complicated to understand which teas are the best quality. One thing that can affect the quality of a tea is the time during the growing season when the tea is plucked 烏龍茶葉. Following is some information to help you determine how to pick a quality vanilla jasmine tea by examining how the plucking time of the tea variety affects its quality.Green vanilla jasmine tea will have a very natural and mild flavor, and will be sweeter than a black vanilla jasmine tea.
Green tea harvesters often pluck green tea multiple times during the growing season. However, the first pluckings, or the “first flush” green teas will always be the best. This is because this first flush is picked in the spring, before the weather gets too hot. Tea that is plucked later in the growing season has baked in the heat and sun before harvest, which compromises the tea’s flavor.All white tea is first flush tea. White tea is, by definition, picked only in the spring, when the tea plant blooms for the first time of the growing season.
The tea is harvested before the buds are fully opened and while they’re still covered with a fine white hair, which is why it’s called white tea. One of the reasons that white tea is the rarest of all teas is because it can be harvested just once during the growing season. Vanilla jasmine white teas are the mildest and sweetest of all jasmine teas with a wonderful jasmine scent that is even more fragrant because of the mildness of the white tea.
The tradition of flavoring tea goes back many centuries. Nearly as long as tea has been made it has been flavored. However, it is said that the idea for flavoring tea came about as a bit of an accident. Many years ago tea gardeners in China planted other trees to provide shade and moisture for their tea plants.
They soon discovered that the tea trees that were planted near certain trees, such as peach, plum magnolia and apricot trees produced teas that had absorbed the aroma and flavor of the fruit and flower tree’s blossoms. You’ll note that some teas are considered flavored, while others are considered scented. Flavored teas actually taste of the addition used, while scented teas have merely absorbed the addition’s fragrance.
From here forward, the tradition of flavoring and scenting teas grew, and teas began to be flavored and scented intentionally during processing, allowing for wider variety of flavors than could ever be gained from planting trees near the tea gardens.
The first scented tea is purported to be jasmine tea, created centuries ago in China by infusing the tea leaves with jasmine blossoms at night when the jasmine naturally releases its fragrance. Though the jasmine provides more of a fragrance to the tea than a flavor, the jasmine blossoms also impart a slight sweetness to the tea.