Organic Jasmine Jinjing green tea

Delicate and floral aroma: High Grade

POWDER Nothing But Plants®

16,00 €

Made in France | Ref. TJ30
1 unit
3 + 1 free

Description: Organic Jasmine Jinjing green tea


Discover the exceptional properties of TEA with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.


The most famous scented tea in China!

POWDER has chosen the favoured scented green tea variety. Cultivated in Jinjing, the preparation of jasmine green tea is a complicated process, backed by the expertise of a master perfumer. The petals, added to the fine green tea leaves, add floral notes without altering their astringency (1).

Particularly effective as an antioxidant, jasmine green tea is more than just an healthy drink. In northern China, a cup of this pleasant concoction is a symbol of hospitality, and it is traditionally served to welcome guests (2).

POWDER brand Jinjing Jasmine green tea is organically grown. The light infusion releases delicate and sweet jasmine aromas.


Tea is a drink obtained from the infusion of the young leaves and healthy buds of the Camellia sinensis (L.) plant Kuntze, from the Teáceas family.

Native to the rainforests of India and eastern China (3), this single-stemmed perennial shrub is cultivated in red sands.[p1]  Its downy, elliptical leaves feature a palette of green tones. It has single whitish-pink flowers that are highly aromatic (4).

Jasmine green tea is an infused or scented tea that does not belong to any classic tea categories (green, black, white and oolong).

Its preparation involves a delicate and complicated process.

In the first phase, the tea leaves, which harvested in spring, are oxidised for one third of the time that the black tea is fermented, so it could in practice be considered a green tea. This stage provides the base of the jasmine tea, known as pouchong or zao bei tea (prepared tea).

In addition, jasmine is expected to flower in July, to perform the second and crucial phase of the preparation: the enfleurage, led by a master perfumer (2,5). For several days or even a month, fresh jasmine petals are mixed with the pouchong tea until the desired aroma is achieved. The night-time enfleurage is then performed. The tea leaves are spread out and sweetened with the aroma of the jasmine blossom, carefully removed (2,5).


Scented teas have been fashionable in China since the Ming Dynasty (1368-1644). As well as using jasmine flowers, there are also teas perfumed with chrysanthemums, osmanthus, rose, magnolia and gardenia (6).  

During the Qing dynasty (1644-1912), consumption of teas flavoured with sweet fruits such as bergamot, orange, grapefruit and lychee really took hold, and these continue to be the most popular flavours today (6).

Jasmine tea is the most widely exported scented tea from China (2,6). Although jasmine (Jasmine Sambac) is believed to have been brought from Persia during the Caliphate Period (2), nowadays it grows abundantly in southern China (6).



Tea leaves contain a wide variety of compounds, including polyphenols (20-35%), amino acids, carbohydrates, caffeine, minerals (manganese, fluorine, calcium, iron, selenium, sodium etc.), vitamins (B, C and E) and enzymes (4,6).

Jasmine green tea is an excellent source of antioxidants (8). Because the base of jasmine tea, zao bei, undergoes minimal fermentation, the percentage of catechins, widely studied for their bioactivity, is very high (60-80%) (9). The most important are epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG) (4,8).

Various in vivo studies have demonstrated that drinking green tea significantly increases the antioxidant capacity of human plasma, enhances protection from free radicals of the red blood cell membrane and prevents oxidation of low-density lipoproteins (LDL) (8). Green tea therefore helps to prevent the risk of atherosclerosis and other cardiovascular illnesses due to its anti-cholesterol action (3,10,11).

Jasmine green tea has a lipolytic and thermogenic effect: catechins help to control blood glucose levels, inhibit enzymes that digest long-chain triglycerides, interfere with fat emulsion processes and increase energy expenditure (together with caffeine) (3).

Tea has anti-mutagenic activity, due to the activity of catechins. Consuming green tea is associated with the prevention of many types of cancer (lung, breast, colon, stomach, pancreas etc.) (8,9).


To prepare a cup of Jinjing Jasmine tea, pour 200 ml of water at 75 ºC over 2.4 g of tea (approximately one teaspoon) and infuse for 2-3 minutes.


  1. Battle, W. (2017). The World Tea Encyclopaedia: The world of tea explored and explained from bush to brew. Troubador Publishing Ltd.
  2. Heiss, M. L., & Heiss, R. J. (2007). The story of tea: a cultural history and drinking guide. Random House Digital, Inc.
  3. Hernandez, A. G. D. (2010).  Nutrition Treatise: Composition and Nutritional Quality of Foods (Vol. 2). Ed. Médica Panamericana.
  4. Zhen, Y. S. (Ed.). (2003). Tea: bioactivity and therapeutic potential. CRC Press.
  5. Yamanishi, T., Kosuge, M., Tokitomo, Y., & Maeda, R. (1980). Flavor constituents of pouchong tea and a comparison of the aroma pattern with jasmine tea. Agricultural and Biological Chemistry, 44(9), 2139-2142.
  6. Campbell, D. (1995). The tea book. Pelican Publishing.
  7. Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: a literature review. Chinese medicine, 5(1), 13.
  8. Zhang, A., Zhu, Q. Y., Luk, Y. S., Ho, K. Y., Fung, K. P., & Chen, Z. Y. (1997). Inhibitory effects of jasmine green tea epicatechin isomers on free radical-induced lysis of red blood cells. Life Sciences, 61(4),383-394.
  9. Yang, T. T. C., & Koo, M. W. L. (1997). Hypocholesterolemic effects of Chinese tea. Pharmacological Research, 35(6), 505-512.
  10. Zhang, A., Chan, P. T., Luk, Y. S., Kwok, W., Ho, K., & Chen, Z. Y. (1997). Inhibitory effect of jasmine green tea epicatechin isomers on LDL-oxidation. The Journal of Nutritional Biochemistry,8(6), 334-340.
  11. Yang, T. T. C., & Koo, M. W. L. (1997). Hypocholesterolemic effects of Chinese tea. Pharmacological Research, 35(6), 505-512.

Organic Jasmine Jinjing green tea (High Grade) (Camellia sinensis (L.) Kuntze).


This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.


Jasmine Jinjing green tea can be taken as an infusion. To prepare one cup, pour 200 ml of water heated to 75 ºC over 2.4 g of Jasmine Jinjing tea (approximately one teaspoon) and infuse for 2-3 minutes.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.

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