Chinese Jasmine Tea — Scenting Tradition
I
Origin
Fujian Province — jasmine tea scenting tradition
II
Description
Mo li hua cha (茉莉花茶) — jasmine tea — is created by scenting tea leaves with fresh jasmine blossoms through a precise process: tea leaves and flowers are layered overnight, then the flowers are removed and the process repeated up to 7 times for premium grades. The tea absorbs the jasmine's volatile compounds but the flowers themselves are never brewed. The higher-grade versions use green tea as base; lower grades use black tea.
III
The Thread
—Turkish rose hip tea — floral scented tea
—Moroccan mint tea — aromatic botanical tea
—Earl Grey — bergamot-scented black tea parallel
IV
Flavour Context
Floral jasmine fragrance; clean underlying green tea; slightly sweet; the scent should be natural and fresh, not heavy or artificial
Pillars V — VII
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