Jasmine

Jasmine (moli hua, 茉莉花) is probably the most famous flower in Chinese tea. Its fragrance — delicate, sweet, with the cool freshness of a summer evening — has been many people’s very first encounter with Chinese tea.

Taste and aroma in tea

Classic jasmine tea is made in Fujian by an age-old scenting technique: fresh jasmine buds picked during the day open at night next to the tea leaf, and the leaf drinks in their aroma. The cycle is repeated several times — seven or more for the finest grades. Blends sometimes take a simpler route, adding dried blossoms straight to the leaf. Jasmine pairs best with green tea: its freshness lifts the floral sweetness and keeps it from turning cloying.

In the Chinese tradition

For centuries jasmine tea has been the tea of hospitality and gifts, offered to guests and emperors alike. The flower itself is a Chinese symbol of purity and tenderness. In traditional thinking jasmine belongs to the “cooling” aromas: it is said to calm the mind, clear the head and ease tension — which is why jasmine tea is a favourite for evenings and hot days.

How to brew

Green tea with jasmine dislikes boiling water: 80–85 °C and short infusions preserve both the freshness of the leaf and the delicacy of the floral aroma.