Jasmine Tea

Green tea scented with fresh jasmine flowers through a layered scenting process.

Origin

Invented in the Song Dynasty (~1000 years ago), traditionally made in Fuzhou, Fujian.

Unique Production

Scenting Process

1. At night (when jasmine blooms), layer tea with fresh flowers.

2. Repeat 4–9 times—premium tea uses thousands of flowers per 500g.

Flavor Profile

• Aroma
  Floral jasmine + base tea notes (grassy for green tea, honeyed for white tea).

• Taste
  Bright but not cloying—cooling enhances the floral notes.

Water Temperature: 85°C

Vessel: Glass cup or gaiwan to watch leaves unfurl.

Steeping: 1st steep: 1 min, +30s per steep (3–4 infusions).

Key Phrases
"Floral to the bone, tea soul lingering."