Heat 2 cups filtered water heated to 175–185°F in a kettle or saucepan until it reaches 175–185°F. If you don't have a meat thermometer, bring 2 cups filtered water heated to 175–185°F to a full boil, then let it rest off the heat for 2–3 minutes — this drops it to the ideal temperature. Using 2 cups filtered water heated to 175–185°F that is too hot will scorch the delicate 2 tsp jasmine tea leaves loose-leaf preferred and make it bitter.

If using loose-leaf 2 tsp jasmine tea leaves loose-leaf preferred, place a tea infuser or colander into your pot or mug and add 1 tsp of jasmine tea leaves loose-leaf preferred leaves per cup. If using tea bags, place one bag per cup directly in the vessel.

Pour the heated 2 cups filtered water heated to 175–185°F over the 2 tsp jasmine tea leaves loose-leaf preferred leaves or bags. Steep for 2–3 minutes. Start tasting at 2 minutes — the 2 tsp jasmine tea leaves loose-leaf preferred should be floral, golden, and lightly sweet. Do not steep longer than 3–4 minutes or the 2 tsp jasmine tea leaves loose-leaf preferred may become bitter.

Remove the tea infuser, colander, or tea bags. Do not squeeze the bags, as this releases bitter tannins into the cup.

If desired, stir in a small amount of honey while the 2 tsp jasmine tea leaves loose-leaf preferred is still warm. Serve immediately with a thin slice of fresh slice fresh lemon thin slice on the rim of the cup, if using.