Jasmine tea's signature aroma doesn't come from added flavoring — it's the result of a slow, labor-intensive process that can take up to a week to complete properly.
Fresh Green Tea, Fresh Flowers
Jasmine tea production starts with two separate harvests: green tea leaves picked and processed in spring, then stored until summer, when jasmine blossoms finally bloom. The flowers must be picked in the afternoon while still closed, then kept cool until evening, when they naturally open and release their fragrance.
The Scenting Process
Tea leaves and fresh jasmine blossoms are layered together overnight, allowing the tea to absorb the flowers' fragrance as they open. The spent flowers are removed each morning, and the process is often repeated for several nights in a row, layer after layer, to build a deep, lasting aroma without ever adding artificial scent.
Why Quality Varies So Widely
Lower-grade jasmine teas cut corners — fewer scenting rounds, lower-quality base tea, or synthetic fragrance added afterward. Genuine, multi-scented jasmine tea should smell naturally sweet and floral, not sharp or perfumey, a difference you can usually taste from the very first steep.