The tea is made by placing fresh Jasmine leaves, which bloom in August, on top of the tea and the scent is absorbed.

This is repeated several times with fresh flowers each time.

The result - a very pale liquor with a wonderful fragrance.

It's often served with meals, as it is reputed to aid digestion, but we think it makes a fantastic end to a spicy Thai meal!

We believe that how you make your tea is as important as the tea you use, so here are our tips:

- Use freshly drawn cold water
- Boil water & allow to cool for about 3 or 4 minutes to 80 ?C
- For best results – use a teapot! Use 1 teaspoon of tea per person and 1 for the pot (or 1 spoon in a cup with a strainer)
- Steep for 1 to 3 minutes (or to your taste) - be careful, over-brewed green tea is bitter
- Always without milk
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Green tea, just like black tea, comes from the Camellia Sinensis variety

- Key difference between green and black teas? Green isn't oxidised, whereas black tea is ("oxidation" is just the natural reaction of the tea with air that affects strength and colour in black teas)
- The leaves often go through a short period of withering to remove moisture
- The leaves are lightly steamed or pan-fried to stop the tea oxidising
- Twisting or rolling follows, freeing the aromatic juices that you'll enjoy later!
- The leaves are naturally dried or gently heated, removing nearly all moisture
- Finally, leaves are graded by quality

Green tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals.

Ingredients:

- Green Tea from China