White Cloud Jasmine (Bai Yun Xiang Pian) is a spring-picked green tea from Sichuan Province, China, layered several times with fresh jasmine flowers.    No artificial flavors or additives here.  Cheap, commercial brands are often sprayed with jasmine-scented sprays.    Why is this important?  First,  real jasmine flowers naturally infuse the tea with a delightful scent that is rich, but not overpowering.   There is no comparison in flavor, and isn’t great to have the real deal?   It also means this tea can be steeped several times with delicate jasmine aroma coming through each time.   Artificial flavorings disappear after one infusion.

Use 1 rounded teaspoon of tea per 6-7 of water heated to 175 degrees and steeped for 3 minutes.  Add 30 seconds to each additional steeping.

​Jasmine scented teas are traditionally served at afternoon tea, pairing  well with fresh fruits and creamy desserts.   White Cloud Jasmine as a culinary flavoring adds an unforgettable elevation to delicate desserts.

Poached Pears in White Cloud Jasmine Tea Syrup
4 cups water
¼ cup White Cloud Jasmine loose tea
2 cups simple syrup (recipe below)
2 Tablespoons honey
1 vanilla bean, split lengthwise, and seeds scraped out
Lemon peel strips from one lemon
6 small ripe, but firm, Anjou pears, peeled

Heat 4 cups water to 175 degrees and add the tea leaves. Steep for 3 minutes and strain tea. Add to a pot large enough to hold the pears. Add simple syrup, honey, lemon peel, and the seeds scraped from the split vanilla bean. Heat until honey is dissolved and add the pears. Poach the pears in simmering syrup for 15-20 minutes until tender. Remove pears.
Continue simmering the liquid until it is reduced by half, about another 20 minutes. Cool.
When ready to serve, place each pear on their own dessert plate and spoon over some of the cooled syrup. Serve!
Simple Syrup
Combine 2 cups sugar and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.

White Cloud Jasmine infused sugar syrup can be used in cocktails.   Add a few tablespoons to a champagne glass before topping with Champagne or Presecco.