Ingredients: Sencha green tea, jasmine petals, natural jasmine flavouring.
Brewing Guide: Amount: 1 tsp (2–3g) per 200ml water | Time: 2–3 minutes | Temperature: 70–85°C
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Jasmine Bush: A Refined Harmony of Japanese Sencha and Aromatic Jasmine
Jasmine Bush is a masterfully structured green tea blend designed to offer a timeless, elegant and floral sensory profile. The foundation is a premium Sencha, a Japanese green tea celebrated for its crisp, grassy notes and vibrant character. This high quality base is artfully integrated with delicate jasmine petals. By utilising natural jasmine flavouring, the blend achieves a sophisticated aromatic depth that enhances the natural sweetness of the tea leaves without synthetic interference, resulting in a professional and clean finish.
The functional benefits are centred on cognitive clarity and stress reduction. The Sencha green tea provides a natural source of theine and L-theanine, which work in synergy to promote a state of "calm alertness." This combination allows for sharpened mental focus while the natural aroma of jasmine is known for its soothing properties. Furthermore, the combination of floral elements and green tea leaves is known to stimulate the activity of digestive juices. This makes Jasmine Bush a strategic choice for supporting metabolic efficiency and maintaining a balanced state of productivity.
From a biological standpoint, the ingredients in this blend offer a potent profile of antioxidants, specifically catechins like EGCG. Scientific research highlights the importance of these compounds in neutralising free radicals and protecting the body's cells from oxidative stress. The presence of jasmine petals adds further bioactive diversity to the infusion. Jasmine Bush serves as a high-performance, clean-label solution for the modern professional seeking a sophisticated, botanical alternative to standard beverages while prioritising long-term biological health.
Ingredients: Sencha green tea, jasmine petals, natural jasmine flavouring.
Brewing Guide: Amount: 1 tsp (2–3g) per 200ml water | Time: 2–3 minutes | Temperature: 70–85°C

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