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Layered sweetened condensed milk, Cold Brew, chicory simple syrup and a float of half-and-half
Item No. 500114
Available: Peet's Store
(800) 999-2132M – F 6 am – 6 pm PT
A native varietal of the Persian Gulf, jasmine was brought to China sometime before the third century A.D. Jasmine-scented teas have been made for at least 800 years, with the finest produced in the province of Fujian. The scenting is a natural process, involving mixing the leaves with fresh jasmine flowers so that the tea absorbs the scent. Contrary to popular belief, the better grades of jasmine tea have the least amount of petals remaining in the finished tea. The dry petals lose their scent to the tea, and removing the spent petals results in a more concentrated flavor.
Start with a preheated cup or teapot.
Measure 1 spoonful (3g) of tea for each cup of water.
Bring the water to boil; let it cool for 1 minute (195° F) before steeping tea for 3 to 4 minutes.
Strain leaves while pouring.
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