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GREEN TEA: JASMINE CASUAL, Moly Ho Cha, China, 2023

GREEN TEA: JASMINE CASUAL, Moly Ho Cha, China, 2023

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Explore the world of Eastern teas with Moli Hua Cha – a unique green tea infused with the exquisite aroma of jasmine. Gentle and sweet, this tea not only invigorates and refreshes but also becomes your loyal companion in the pursuit of a healthy lifestyle.

Harvested once a year in the heart of Fujian province, Moli Hua Cha unveils a golden-pistachio infusion with an oily texture, enriched with jasmine bitterness and subtly refreshing minty notes. With each sip, you'll experience an incredible blend of vitality and tenderness.

This tea not only delights with its taste but also nourishes your body with vitamins, boosts metabolism, and helps eliminate toxins. Indulge in bliss with every cup – Moli Hua Cha, your path to harmony and satisfaction. Experience the taste of Eastern luxury right now.


It is the most budget-friendly option among jasmine teas at ChaoChai. For connoisseurs, we recommend trying Moli Lun Zhu, which can be found in the jasmine tea section.

Characteristics:

  • Aroma: Gentle, fragrant, sweet jasmine flower aroma.
  • Infusion: Golden-pistachio color.
  • Taste: Soft, oily, with jasmine bitterness, sweetness, and subtle, refreshing minty notes. Aftertaste with jasmine sweetness.

Effect:

  • Tones and invigorates; it's best consumed in the morning but not on an empty stomach (drinking tea on an empty stomach irritates the stomach lining, with the exception of Shu Puer). Moli Hua Cha cleanses the blood and liver, promoting the elimination of toxins from the body.

Green tea is rich in vitamins: vitamin C enhances immunity, vitamin B2 maintains skin elasticity, and vitamin PP has an anti-allergenic effect. Green tea is also rich in antioxidants and tannins, which aid digestion and strengthen the nervous system.

Green tea is beneficial during prolonged visual strain, and the fluoride in it protects teeth and gums from diseases. Its benefits for weight loss are widely known, as green tea speeds up metabolism and eliminates excess fat.

However, it is not recommended to drink green tea on an empty stomach as it increases stomach acid. For the same reason, caution is advised with the quantity consumed in cases of gastritis and stomach ulcers.

Brewing Method:

  • Water temperature: 60-70 degrees Celsius.
  • Gongfu-style brewing: for a gaiwan (150 ml), use a tablespoon without a heap. It can withstand up to 7 infusions. The first infusions are best steeped for no more than 10-20 seconds, gradually increasing the steeping time.
  • Regular brewing: for a 1-liter teapot, use a tablespoon, for a 200 ml cup, use a teaspoon. Do not steep this tea for too long, or it may become bitter. Subsequently, the same leaves can be re-infused up to half the teapot/cup volume.

Production Method:

Jasmine flowers for Moli Hua Cha are harvested four times a year in the Fujian province. Tea leaves are only collected in March at an altitude of about a kilometer above sea level. The leaves are then dried and stored in special airtight rooms. After collecting jasmine flowers, tea leaves are mixed with jasmine and subjected to heat treatment.

This process results in green tea with a delicate jasmine undertone in both taste and aroma.


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Temperature water:

The water temperature for brewing tea depends on the type of tea, as different varieties require specific conditions to bring out optimal flavor characteristics. Here are general recommendations for water temperature for different types of tea:

Green Tea:

  • Water temperature: 70-80°C.
  • Green tea is delicate, and a high temperature can lead to bitterness. Use the lower end of the range for light green teas and higher for more robust ones.

White Tea:

  • Water temperature: 80-85°C.
  • White tea is also quite delicate, and a lower temperature helps preserve its soft and sweet flavor profile.

Oolong and Yellow Tea:

  • Water temperature: 85-90°C.(185-194°F)
  • Oolong and yellow tea often require a slightly higher temperature to reveal their complex aromas.

Black-Red Tea:

  • Water temperature: 90-95°C.
  • Black tea is typically fuller-bodied and spicier, so a higher temperature helps extract its rich flavor qualities.

Pu'erh Tea:

  • Water temperature: 95-100°C.
  • Pu'er, especially shu (cooked) pu'er, benefits from a high temperature to fully develop its flavor.

  • Use only pure water without additives and extraneous odors to experience the true taste of tea. Don't forget to experiment with proportions and brewing times; this will help you find the perfect balance of flavors that suits you.

How to get the maximum flavor from tea extraction?

For the best experience in getting the maximum tea flavor, use a tippod with a spill function, gaiwan or gongfu teapot.

Follow the 5-second rule. Most teas reveal their aroma and flavor within 5 seconds of brewing. Carefully observe the water temperature that is required for the type of tea you are brewing. Use a thermos to keep the water at the same temperature.

1. Rinse - Rinse the tea in the kettle. Do this quickly, getting rid of the tea from the dust. One to three seconds is sufficient.

2. Straining. Now you can make the first brewing of tea. Pour water 1 centimeter higher than the leaf and drain after 5 seconds. taste the tea.

3 strain. Pour water and add another 5 seconds to the spill. 10 seconds - drain. Taste the tea and feel the bouquet and flavor unfold.

4 strain: repeat the same process. 15 seconds. If bitterness and astringency appear, reduce the duration of the pour by 10 seconds and repeat.

In this way you can brew the tea several times and each time the flavor will open up more and more until it subsides.

Experiment with time and find your personal ideal tea strain.