Green Jasmine
Origin: China
Ingredients: organic green jasmine, organic beetroot sugar, water, kombucha culture.
Unpasteurized, unfiltered, naturally carbonated, bottle aged.
75cl Bottle
Caffeine 20mg/100gr
Sugar 0.2gr/100gr
ABV 2.5%
Serving temperature 15°C in a wine glass.
Store your bottle upright in dry and dark environment at room temperature, chill before serving like you would do for any other carbonated drinks like champagne or pet-nat wine.
After opening we recommend to store it in the fridge.
Tasting notes: green tea, jasmine flowers, fresh-cut grass, honey
Pair with: dessert, raw fish, light vegetable-focused starter
Leave Your Sword cocktail signature
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Silver Fizz |
Sun Burn |
Eye-Ball |
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5cl Gin Roku 5cl Egg white 5cl Taragon syrup 2cl Lemon juice Saline
Shake all your ingredients on ice, double strain and dry shake, taste balance before serving in frozen highball glass and top of with the Green Jasmine |
5cl Cachaça 3 burnt lime wedges 1.5cl Ginger syrup Dolar coin bee pollen Saline
In a cocktail mixing glass gather all the liquids, burn the lime wedges, add to the liquids and muddle, correct the balance, serve on ice in a frozen old fashion glass, top off with Green Jasmine garnish with a cane sugar dollar coin top off with bee pollen |
5cl Suze 4cl Lemon Juice 1.5cl Verveine syrup Saline
Shake the liquids, correct the balance, serve in frozen highball glass, top off with Green Jasmine |
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IROTORI |
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7cl Sweet Potato Shochu 0.5cl Lemon oil 1cl Lemon juice Saline Green shiso leave Green jasmine kombucha
In a mixing glass gather shochu, lemon oil, lemon juice, saline, pour in your tumbler filled with ice, top off with green jasmine and garnish with green shiso leave.
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History
The process of producing Jasmine Tea involves meticulous timing and careful handling of both tea leaves and jasmine flowers. Tea harvesting typically occurs in April, with the leaves stored until August, awaiting the arrival of jasmine flowers for flavoring. Fresh flowers are spread across 4 to 5 layers of tea, left to infuse for approximately 10 hours at 37 degree Celsius. This meticulous process is repeated up to 7 times for the highest jasmine tea grade. For the Yin Hao variety, recognised for its exceptional quality, around 280 kg of jasmine flowers are needed to flavour 100 kg of tea. With origins dating back to the Song dynasty (960-1279), Jasmine Tea holds the distinction of being the oldest flavoured tea variety. In Chinese culture, jasmine flowers is revered as the most prominent flower, symbolising love and romance.
Design
Collaborating with Brindi, we decided to depart from the traditional animal and mythological motifs while preserving key elements of the tea itself and its associated philosophy and colours. We opted for a portrayal featuring a feminine hand, delicately cradling a bouquet of flowers, evoking the essence of the jasmine tea.
Drawing: Brindi Tattoo
Design: Tegroeg Studio
Video: Charles Villeneuve