Traditional Jasmine Tea Scenting Process
Posted on September 08 2025,
Jasmine tea blends the richness of tea leaves with the fragrance of jasmine blossoms.
Its distinctive flavor comes from an intricate process: selecting premium jasmine buds and highly absorbent tea leaves, then layering scenting, baking, and "flower-enhancing" to infuse the tea with floral notes, resulting in a fresh, aromatic brew.
1. Ingredient Selection: Fine Tea Meets Fine Flowers
Quality ingredients are essential. The tea base should be highly absorbent—black, white, or green tea works best. Jasmine buds are picked on midsummer afternoons when their fragrance peaks. The buds should be plump, pure white, and pest-free. After picking, they are spread thinly in a cool place to allow gradual blooming.
2. Scenting: Infusing Tea with Floral Essence
The core step involves layering tea and jasmine blossoms (typically 100 lbs of tea with 40–50 lbs of flowers). Alternating 3–5 cm tea layers with jasmine blossoms creates a stacked structure.
Under controlled temperature (30–40°C) and humidity, the tea absorbs the floral scent over 4–6 hours. If overheating occurs, the pile is turned to cool; if too cold, it’s covered. Once the fragrance fades, the spent flowers are removed.
3. Baking: Locking in the Aroma
The scented tea, now moist, is baked at 100–120°C for 20–30 minutes to reduce moisture, stabilize the aroma, and enhance flavor.
4. Flower-Enhancing: A Final Floral Touch
For a fresher aroma, 10–15 lbs of top-grade jasmine blossoms per 100 lbs of tea are briefly mixed (1–2 hours) without rebaking, preserving the floral brightness.
5. Refinement: Perfecting the Tea
The tea undergoes sieving, winnowing, and sorting to remove stems and debris, ensuring uniformity. Blending adjusts aroma and taste for consistent quality.
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