Jasmine Tea: What Is It?

Do you recall the tea varieties I mentioned in my article on bubble tea? Today I would like to focus on jasmine tea.

Jasmine is a flower that thrives in many Asian countries and is even considered the national bloom in places such as Pakistan, Syria, the Philippines, and Indonesia. It plays a role in countless facets of daily life, from weddings and funerals to welcoming dignitaries, celebrating graduations, decorating homes, and practicing traditional medicine.

What is jasmine green tea?

Jasmine tea is a delicate blend of green tea leaves from the Camellia sinensis plant (family Theaceae) and jasmine blossoms, a sweetly scented flower from the Oleaceae family, which also includes olive trees. Jasmine can be white, yellow, or pink, and generally grows on tall shrubs or woody climbing plants in tropical or temperate regions.

Of the many species of jasmine, two are especially prized for tea: common jasmine (Jasminum officinale) and Arabian jasmine, also known as sampaguita or Jasminum sambac.

Common jasmine, which flowers only in summer, lends the tea a warm, rich, and sweet flavor. Arabian jasmine, which blooms year-round, offers a lighter aroma with hints of citrus, honey, and fresh herbs.

History of jasmine tea

Common jasmine is thought to have originated in the Middle East and to have reached China from Iran. As early as the Ming dynasty (1368-1644), it became a prized ingredient in tea making, giving rise to the celebrated jasmine tea. The tradition flourished under the Qing dynasty (1644-1912), and from the 19th century the tea began to be exported to the West.

Today jasmine tea is enjoyed around the globe. Although it is produced in many areas, Fujian province in southeastern China remains the benchmark for quality. Jasmine is not limited to green tea, either; it can also scent oolong, black, or even white teas.

How is jasmine tea produced?

Traditional jasmine tea production demands delicacy, diligence, patience, and constant vigilance.

The process begins in spring with the harvest of green tea leaves. The leaves are gently dried, either by steaming or by indirect hot air, to stop oxidation without letting them curl too tightly. This keeps the surface area broad so it can later absorb the jasmine aroma. The tea is then stored, chilled, until summer, when the jasmine is picked.

Jasmine buds are hand-picked at the height of summer, usually around noon, when the blossoms are still tightly closed and the morning dew has evaporated. After they have been dried and cooled, the flowers open and are ready for the crucial scenting stage.

The petals are delicately mixed with the prepared green tea under carefully controlled temperature and humidity. This scenting step can last anywhere from 24 hours to several weeks and may be repeated several times, depending on the producer’s goal.

Producers often add fresh flowers again and again, a technique known as “layering”, to build depth of aroma. When the desired fragrance is achieved, the spent petals are removed and the tea is fired for final drying. Some makers leave a few blossoms behind purely for appearance.

In modern mass production, some factories simply blend green tea with jasmine oil or natural flavoring instead of fresh flowers. While cheaper, this shortcut can never produce a truly top-quality jasmine tea.

How to taste jasmine tea?

To appreciate jasmine tea at its best, you need to get three basics right: leaf quantity, water temperature, and steeping time.

Use roughly 2 grams of tea for 240 ml of water. If you like a bolder cup, simply add a bit more leaf.

Water should be between 76 and 82 degrees Celsius; hotter water can turn the brew bitter and astringent. If you cannot measure it precisely, let freshly boiled water sit for about a minute before pouring.

Steep the leaves for 3 to 5 minutes. Over-steeping will mute the tea’s flavor and let the jasmine overpower the cup.

A high-quality jasmine tea can be infused several times, though each successive brew will be slightly lighter.

What does jasmine tea taste like?

Jasmine tea’s flavor depends on many factors: where the tea and flowers were grown, whether traditional or industrial methods were used, and how the tea is infused.

In general the tea is light, fresh, and gently sweet, with a captivating perfume. If you want a richer treat, feel free to add sugar, milk, or even fruit.

Jasmine tea in cooking

Within the refined tea culture of China, jasmine tea is usually sipped plain so its subtle qualities shine. Yet it can also be delightful alongside boldly flavored dishes.

In Sichuan, southwest China, a jasmine tea known as Piao Xue is made to accompany fiery local fare such as Sichuan caramelized chicken, Kung Pao chicken, or Sichuan beef. Its gentle sweetness calms spice-struck taste buds.

Dim Sum restaurants in Hong Kong often greet guests with a large pot of jasmine tea, whose freshness balances the intense flavors and rich textures of dumplings and other dishes.

Jasmine tea can also be infused into desserts such as cookies, crepes, ice cream, or jelly.

The benefits of jasmine tea

In traditional Chinese medicine, jasmine tea is considered a yang, or warm, food believed to combat colds, weak digestion, and bloating.

It is often recommended for people with a yang deficiency, such as those living in cold climates, those who feel low in energy, or even strict vegetarians.

Modern research attributes some benefits to jasmine tea as well, chiefly due to L-theanine, an amino acid that fosters calm focus.

Its antioxidant polyphenols and anti-inflammatory catechins may support cellular and gut health and help regulate cholesterol.

Some people even apply cooled jasmine tea topically or add it to bath water; in several Asian families, babies are bathed in water infused with green tea.

Where to buy and how to store jasmine tea?

For the best experience, choose loose leaf jasmine tea or leaf-filled pyramid sachets sold in gourmet stores or dedicated tea shops rather than standard tea bags. Check the brand and origin of both the tea and the jasmine, and ask the vendor for brewing tips.

Look also at the amount of flower material in the blend. Too many petals may mean the producer skipped proper layering and simply mixed in blossoms. If no petals are visible, the tea was probably scented with oil or flavoring rather than real flowers.

Store your jasmine tea in a cool, dark, airtight space away from moisture and strong odors. Handled this way it will keep for six months to a year, but for peak flavor try to use it sooner.