Jasmine Tea Origin
As a representative of traditional Chinese reprocessed tea, jasmine tea is widely favored for its elegant aroma and rich taste. Its quality is closely related to the terroir, ranging from the water-bound regions of Jiangnan to the mountainous areas of the southwest, each area nurturing a unique system of jasmine tea.
Geographical Characteristics of China's Top Five Core Production Areas
Guangxi Heng County: The World's Largest Production Base
With a subtropical monsoon climate and an average annual temperature of 21.7℃, combined with the fertile soil of the Yu River Basin, Heng County produces 80% of the national output of jasmine flowers. The locally created "Heng County Double Petal Jasmine" is large and fragrant, and when combined with烘青绿茶 (sun-dried green tea) it creates a unique and enduring flavor.
Fujian Fuzhou: The Birthplace of the Millennium Aged Tea Production Craft
The day and night temperature difference created by the estuary of the Min River has given Fuzhou jasmine the characteristic of "blooming late and picking at noon". The national geographical indication product, Fuzhou Jasmine Tea, uses the ancient method of seven scenting and one extraction, with tea selected from the high mountains over 600 meters above sea level, forming the classic "rock sugar sweet" flavor.
Jiangsu Suzhou: Tiger Hill's Soil Nurtures Fine Products
The slightly acidic soil and humid climate of the Taihu River Basin cultivate the "Tiger Hill Jasmine" with a delicate aroma. Local tea masters adhere to the principle of "no flowers left overnight", picking jasmine at dawn and combining it with pre-Qingming Biluochun tea to create a fresh and subtle Jiangnan flavor.
High-Quality Jasmine Tea Identification System
Raw Material Grade Determination Standards
Top-grade tea leaves must meet three standards: tenderness, uniformity, and cleanliness: single buds must account for ≥90%, with a length of 2-2.5 cm in the shape of a sparrow's tongue, densely covered with white down and no burnt edges. The amino acid content of spring first flush tea leaves used to make the tea base is 37% higher than that of summer tea, laying the foundation for a fresh and mellow base.
Four Elements of Sensory Evaluation
When brewing, use a tea-to-water ratio of 1:50 and water temperature of 90℃ to bring out the tea's aroma. High-quality tea soup should be honey-green and clear, with suspended matter ≤0.5%; the aroma should be fresh and reach level three or above, with a lasting fragrance at the bottom of the cup for two hours; the taste should be mellow and fresh, with tea polyphenol content ranging between 18-22%; the tea leaves should be soft and even, showing a tender yellow-green color.
Key Points for Storage Environment Control
It is recommended to use tin cans with food-grade deoxidizers and store them at a temperature below 25℃ and humidity ≤60%. Experimental data shows that with scientific storage, the retention rate of aromatic components in jasmine tea can reach 82% after six months, far exceeding the 54% of ordinary storage.
From geographical indication products to daily tea drinks, jasmine tea carries the ecological wisdom of different regions. Mastering the characteristics of core production areas and scientific identification methods can not only allow one to taste the beauty of the mountains and rivers in the tea soup but also pass down the millennium-old tea-making craft in the misty aroma of tea.