Rose Kissed Jasmine Tea

The process of producing Jasmine tea started in China sometime during the Song Dynasty (960-1279) using tea blended with Jasmine blossoms. Jasmine teas are created using different types of tea: white, oolong and green predominantly. The base teas used are picked, depending on the type of tea, from March to June, but the Jasmine blossoms do not bloom until the summer. So the teas are picked, processed and stored until the fresh blossoms can be added. The blossoms are picked in the morning when the dew has dried off the closed buds. The buds are then kept cool during the day and then in the evening, when the buds begin to open, they are mixed into the tea. After at least 4 hours, when the tea has absorbed the jasmine scent, the blossoms are removed and fresh buds are added. For standard grade jasmine teas, the blossoms are added 2 or 3 times. For premium grade jasmine teas, this process may be repeated up to 8 times. Once the blenders are satisfied that the tea has the appropriate amount of aroma, the tea is re-fired to remove the moisture that was introduced to the tea by the fresh jasmine blossoms. Jasmine tea destined to remain in China usually has the spent blossoms removed from the finished product, but with teas that are exported, jasmine blossoms are sometimes left in the finished tea for their appearance.

Historically the aroma of Jasmine blossoms was recommended for stress relief, depression and relaxation. Roses were traditionally used as an aphrodisiac as well as for relaxation. Blended together, they create a powerful heady aroma.

Enjoy the light floral bouquet of this spectacular combination of jasmine and rose petals. The tea brews to a light ecru cup with long green leaves and rose petal accents.

Try pairing Rose Kissed Jasmine with beef, chicken, curries, savory sandwiches, oranges, spiced desserts (with clove and cinnamon), and chocolate.

Ingredients: Oolong tea, rose petals and jasmine blossoms.

Brew tea at 195º – steep for 3 minutes.

ROSE KISSED JASMINE TEA COOKIES

½ cup butter, softened
¾ cup sugar
1 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
1 Tbsp. Rose Kissed Jasmine Tea, ground
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
1/8 cup milk

Topping:
1 Tbsp sugar
1 Tbsp Rose Petals, coarsely ground

Mix butter and sugar together until combined. Add the vanilla and egg and beat.

Grind the tea. In a separate bowl mix together the tea, flour, salt, powder and soda. Add ½ of this dry mixture to the butter/sugar/egg mixture. Blend until combined then add the milk and then the remaining flour/tea mixture.

Separate the dough into 2 equal portions and roll and wrap the dough in waxed paper. Refrigerate for a few hours.

Pre-heat the oven to 400. Slice the dough into ¼” rounds and press into the sugar/roses mixture. Place the slices (non sugared side down) onto a greased cookie sheet and bake for 8-10 minutes.

The dough can be kept in the refrigerator for a few days.