Organic China Jasmine High Grade — Pure Organic Jasmine Green Tea from China
I selected this High Grade organic jasmine tea for one reason only: its jasmine is real, not a flavouring — organic leaves absorbing the scent of real fresh flowers, an ancestral Chinese technique.
Bio certifié • DE-ÖKO-003
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- Paiement sécurisé
- Expédié sous 48 h
- Échantillons dispo
I selected this jasmine tea because it embodies something fundamental in my approach: the true scent, not the flavor. High-quality organic green tea leaves placed in contact with fresh jasmine flowers that transmit their fragrance by natural absorption. No extract, no added flavor — just the ancient Chinese jasmine tea technique, applied to a High Grade certified organic harvest.
Brewing timer
The absolute rule: never above 80°C. A quality green tea like this High Grade reveals all its floral finesse between 70 and 80°C — water that is too hot crushes amino acids and the natural jasmine disappears behind bitterness. 2 minutes for a light and floral cup, 3 minutes for more vegetal presence.
CompositionOrganic green tea & natural jasmine — a single ingredient
Organic jasmine green tea*, from organic farming. A single ingredient. No added flavor. * from organic farming.
The natural jasmine tea technique
Natural jasmine tea is a traditional Chinese technique: once dried, green tea leaves are alternated with freshly picked jasmine flowers. The tea gradually absorbs the flowers' fragrance through direct contact. This process can be repeated several times for the finest grades — each pass adding an extra layer of jasmine to the leaf.
The High Grade rank
The term High Grade refers to the quality of the harvest: young, tender leaves picked early in the season, which have a larger absorption surface and better chemical affinity with the aromatic compounds of jasmine. In the cup, this results in a clearer, smoother infusion with a more subtle and lasting floral note.
ExpertiseJasmine tea as a standard of excellence
What distinguishes a great jasmine tea from an ordinary one is precisely the absence of added flavor. Many jasmine teas sold commercially are standard green teas scented afterward with jasmine flavor. Here, the jasmine was present during production — this is the difference I sought when selecting this tea for the shop.
For whom?
- For lovers of Chinese green teas: the benchmark of quality jasmine tea, in its organic and High Grade version.
- To discover natural jasmine tea: a perfect introduction if you have never drunk jasmine tea without added flavor — the difference is immediate.
- For the tea ceremony: re-infusable 2 to 3 times, it reveals something different with each infusion — a cup worth savoring.
DetailsFull identity
TipsMy extraction protocol
In a classic cup
3 g for 200 ml of water at 75–80°C, 2 to 3 minutes. No more. The cup takes on a pale, bright yellow-green color — the natural jasmine rises immediately to the nose with the steam. On the palate, an enveloping floral sweetness, with no bitterness if the water temperature is correct.
In gong fu cha style (re-infusions)
3 g in a small teapot or 100 ml gaiwan, water at 75°C. First infusion: 60 seconds. Second: 45 seconds. Third: 60 seconds. Each infusion reveals a different facet — the jasmine gradually fades to reveal the soft, slightly grassy vegetal structure of the green tea.
FAQFrequently Asked Questions
Natural What is natural jasmine tea, without added flavor?
Green tea leaves are placed in contact with fresh jasmine flowers, which release their fragrance by natural absorption. No artificial flavor or extract is added — the jasmine in the cup is exactly what was present during production.
High Grade Why the term 'High Grade'?
It indicates the fineness of the harvested leaves: younger, more tender, they better absorb the jasmine scent and produce a more delicate and complex cup than a standard jasmine tea.
Bitterness How to prepare it without bitterness?
The water should never exceed 80°C. Between 70 and 80°C, 2 to 3 minutes maximum. Water that is too hot denatures the amino acids responsible for sweetness and turns the cup bitter.
Re-infusion Can it be re-infused?
Yes, 2 to 3 infusions. The second is often milder — the jasmine reveals itself differently, less upfront, more in the aftertaste.
Tout ce qu'il faut savoir pour bien choisir et préparer son thé.
Comment préparer le matcha ?
Tamisez 1 à 2 g de matcha (½ à 1 cuillère bambou) dans un bol. Versez 60–70 ml d'eau à 70–80 °C, puis fouettez vivement en W avec le chasen jusqu'à obtenir une mousse fine.
Quelle température pour infuser le thé vert ?
Entre 70 et 80 °C pour préserver la douceur et éviter l'amertume. 1 à 2 minutes d'infusion suffisent ; vous pouvez réinfuser les feuilles 2 à 3 fois.
Comment conserver mon thé ?
À l'abri de l'air, de la lumière, de l'humidité et des odeurs, dans une boîte hermétique opaque. Évitez le réfrigérateur. Consommez idéalement dans les 12 mois.
Quels sont les délais et frais de livraison ?
Livraison offerte dès 49 € d'achat. Les commandes sont préparées avec soin sous 1 à 3 jours ouvrés et expédiées en France et en Europe.
Proposez-vous des échantillons ?
Oui. Pour de nombreux thés, un format échantillon (environ 10 g, soit 2–3 tasses) est proposé sur la fiche produit afin de découvrir avant de s'engager.
Qu'est-ce que le Kintsugi ?
Le Kintsugi est l'art japonais de réparer la céramique brisée à l'or, en sublimant la cassure plutôt que de la cacher. Une philosophie de la beauté imparfaite, le wabi-sabi.
Vos thés sont-ils bio ?
Une grande partie de notre sélection est issue de l'agriculture biologique certifiée. La certification est indiquée sur chaque fiche produit concernée.