flipMòlì huāchá — jasmine tea
Mòlì huāchá — jasmine tea
Why this dish? Jasmine tea is among the emblematic objects of Eileen Chang's universe; the scent of an urban apartment and writing paper, it is the warm drink set near the typewriter, companion to her long hours bent over her Shanghai stories.
Green tea leaves scented with fresh jasmine flowers, infused light and clear. A floral drink, barely bitter, that perfumes the room before the first sip.
I prefer it pale, almost transparent—tea too strong grips your throat and hinders thinking. You pour simmering water, never boiling in big bubbles, over a few rolled leaves, and wait for the jasmine to awaken; then the whole apartment smells of flowers. Near my typewriter, a warm cup, and the page yields more willingly to writing. It is little, tea—but it is to such small warm things that the courage to write clings.
- •Jasmine-scented green tea (rolled leaves) — a pinch (base)
- •Dried jasmine flowers — a few (floral fragrance)
- •Simmering spring water — one teapot (infusion)
Mòlì huāchá — jasmine tea
Green tea leaves scented with fresh jasmine flowers, infused light and clear. A floral drink, barely bitter, that perfumes the room before the first sip.
Why this dish? Jasmine tea is among the emblematic objects of Eileen Chang's universe; the scent of an urban apartment and writing paper, it is the warm drink set near the typewriter, companion to her long hours bent over her Shanghai stories.
I prefer it pale, almost transparent—tea too strong grips your throat and hinders thinking. You pour simmering water, never boiling in big bubbles, over a few rolled leaves, and wait for the jasmine to awaken; then the whole apartment smells of flowers. Near my typewriter, a warm cup, and the page yields more willingly to writing. It is little, tea—but it is to such small warm things that the courage to write clings.
Ingredients (period version)
- Jasmine-scented green tea (rolled leaves) — a pinch (base)
- Dried jasmine flowers — a few (floral fragrance)
- Simmering spring water — one teapot (infusion)
Ingredients
- Jasmine green tea leaves — 3 g (1 heaped tsp) per 250 ml (base)
- Filtered water at 80–85 °C — 250 ml (infusion)
- A few dried jasmine flowers (optional) — 3–4 (enhanced fragrance)
Method
- Heat water until simmering, then let it cool to 80–85 °C (small bubbles, not rolling boil).
- Quickly rinse the teapot and cups with hot water to warm them.
- Place the jasmine tea, pour water, and steep for only 1–2 minutes to keep it clear and floral.
- Serve in small handleless cups; the same leaves can be re-infused two or three times.
How it was made : Jasmine tea is made by layering green tea with freshly picked jasmine flowers at night when they open; the tea absorbs the fragrance, then the flowers are removed. A popular drink throughout northern and eastern China, it was ubiquitous in Shanghai homes and offices.
The contemporary twist : For a summer version, cold-brew in the refrigerator for 4 hours: the jasmine comes through, bitterness fades, yielding a clear, fragrant iced tea without sugar.
Sources : Eileen Chang, essays on Shanghai life, collection 《流言》 (Written on Water) · John Blofeld, The Chinese Art of Tea (1985)
Eileen Chang · Charactorium
