Vilgain Jasmine Green Tea – whole rolled green tea leaves with a delicate jasmine blossom aroma
Vilgain Jasmine Green Tea, made from unfermented leaves of the Camellia sinensis tea plant, offers you not only a gentle floral fragrance and delicious taste, but also a wealth of natural benefits. For our tea, we have chosen the popular higher grade of jasmine teas, Chun Hao or “Spring Fluff” – a high‑quality leaf with a large proportion of tips, scented with jasmine blossoms.
Lower oxidation and even flavor release
The tea leaves are first hand‑picked and then sun‑dried. They are then shaped into bells or pearls. This process slows their oxidation, so the leaves retain a higher content of essential oils and other active compounds. As a result, the flavors are released gradually during steeping, and the infusion always has a harmoniously balanced character.
Floral aroma
After harvesting and drying, the tea is layered with fresh jasmine blossoms. This allows the leaves to absorb a delicate spring aroma. The blossoms are removed after the process to prevent bitterness. The infusion thus has a pleasantly herbal, grassy‑sweet taste with a characteristic jasmine note that creates a calming atmosphere.
The ideal drink for moments of calm
Jasmine green tea is popular for its gentle taste and the pronounced aroma of jasmine blossoms. Green tea contributes to the natural refreshment of the body, vitality, and mental health.* Jasmine tea has a long tradition in Chinese culture, where it is sought after as a drink for moments of peace and relaxation.
Vilgain Jasmine Green Tea at a glance:
- traditional green tea from whole Camellia sinensis leaves
- higher grade of jasmine tea – Chun Hao “Spring Fluff”
- lower oxidation and better flavor release than tea dust
- jasmine imparts a delicate floral aroma
- also popular as iced tea, best sweetened with honey
- no added flavors or essences
- Authentic green tea (Camellia sinensis) helps refresh the body – mental and physical abilities *
* These health claims are currently on the so‑called on hold list, are under review by the European Commission, and have not yet been approved.
