Green jasmine tea is one of the oldest and best-known aromas used in tea. Grown at an altitude of approx. 1300-1450m above sea level in China. Great care is taken to create jasmine-scented tea where the fresh jasmine blossoms are picked early in the morning and mixed in with green tea leaves, where a small amount of heat is applied to the mixture.

The jasmine tea features a delicate flavour profile and exudes an aromatic floral scent, which needs to be infused thoughtfully to preserve the taste.

Jasmine tea is an herbal tea that is brewed using a mixture of tea leaves from the Camellia sinensis plant and infusions of fresh jasmine blossoms. Tea leaves are harvested from the plant in spring and are carefully preserved until the jasmine blossoms begin blooming in summer. The blossoms are then added to the stored leaves and allowed to infuse for a period of several hours or weeks depending on the tea master and blend. The jasmine scent infusion process is then repeated several times.

Darjeeling, Happy Valley black tea draws its unique aromas from the terroir of India’s Happy Valley – a tea garden at the foot of the Himalayas and grown at an altitude of approx. 2,100m above sea level.

Darjeeling’s unique climate, altitude and soil give this tea its distinct ripe fruit flavour, woody aroma, and delicate floral finish. The premium black tea which is often referred to as “the Champagne of tea” will make just about any tea lover smile.

The basic process for making black tea from fresh tea leaves is withering, rolling, oxidation, and drying. There are many variants of black tea often depending on the country producing them. They all generally have a golden/caramel/red-brown colour in the cup, and the flavours can range from earthy to fruity to malty on the nose and palate with sweet honey notes.