The Tea Cup

[Barry]

Jasmine Green Tea



With its delicate floral taste, Jasmine tea is one of the most popular flavoured green tea varieties. Made the traditional way, the tea is harvested in spring and stored until the Jasmine flowers are picked in summer. The opened blossoms are placed with the tea and left to infuse their fresh delicate scent to create the perfect balance of flavour.

I realise I have been letting the side down somewhat with my photos of the brewed tea poured into a stout mug. Mea culpa! Not that I think it makes any difference to the taste of the tea; for aesthetic reasons I have found a bone china cup to use.

[Barry]

A few days ago:

Some green tea I brought back from Sri Lanka (formerly Ceylon) from the Glenloch Tea Factory at Katukitula. I believe it is also known as Orange Pekoe tea.



and the brewed tea looks like this:



Like all fine teas, best drunk without milk and, for me, without sugar.

[Barry]

This afternoon, Assam tea, courtesy of Twinings (sadly, Assam is yet one of the regions in India I have yet to visit: currently it being politically unstable):