Jasmine Tea Syrup and Jasmine Sorbet

I sipped my first cup of Jasmine tea at the 2002 American Tea Society Conference in Denver, Colorado.  It was one of two offerings served at the Afternoon Tea the conference provided. While I wouldn't refer to it as my "go to" tea, I do enjoy it occasionally when the jasmine is subtle and not overpowering.

I have two jasmine tea recipes that are quite good, that I'd like to share today.  I became familiar with them thanks to a lady who recommended them on a tea-themed E-group that I belong to - Afternoon Tea Across America [ATAA].

The first recipe is for Green Fruits in Jasmine Tea Syrup.  It's found in Tea Cuisine by Joanna Pruess with John Harney, and was created by Jane Pettigrew, the well-known tea specialist, author, consultant, and historian from London, England.   The recipe is worth the price of the book!  New and used copies are available at Amazon.com.

The syrup is made from Jasmine tea, fresh lime juice and sugar.  The floral/citrus flavor infuses the fruits when refrigerated for a few hours, and is refreshing and delicious.  

Because of its green color, I have served it at more than one St. Patrick's Tea party, but it's good anytime!

The second recipe is Jasmine Tea Sorbet.   It makes a great palate cleanser between food courses or at the conclusion of a meal.   It too is very refreshing, and makes up quick and easy in my Cuisinart Sorbet maker [I just have to remember to freeze the bowl a head of time].  The recipe can be found at Food.com [search Green Tea Sorbet].

Jasmine tea is honored as the most fragrant and popular scented tea in China - if not the world, and has been produced for hundreds of years.

The tea absorbs its aroma and sweet, natural flavors from Jasmine petals.  Typically, Jasmine tea is made with green tea, but white, oolong and black teas are also used.  

The Jasmine plant is grown at high elevations in the mountains, and the Chinese province of Fujian is said to produce some of the best Jasmine tea.

The preparation is very fascinating and time consuming.  Tea leaves are harvested in the early spring and stored until late summer when fresh Jasmine flowers are in bloom.  The flowers are picked in the late afternoon when the petals are tightly closed.  They are kept cool until evening when they they are layered with the tea and stored for several hours as the flowers open and release their fragrance into the tea.   The process can be repeated as many as seven times using different Jasmine blossoms each time.

The best Jasmine tea is made using real Jasmine petals combined with quality loose leaf teas.   The tea pairs well with chicken and curry dishes.

Jasmine tea is available at Chinese markets and restaurants.  My favorite Chinese restaurant serves Jasmine oolong tea.   

The next Jasmine recipe I want to try is Ginger and Jasmine Tea Poached Pears - courtesy of Whole Foods website. Doesn't that sound good?