Fujian Province — jasmine tea scenting tradition
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.
Floral jasmine fragrance; clean underlying green tea; slightly sweet; the scent should be natural and fresh, not heavy or artificial
{"Base tea must be absolutely fresh and correctly dried before scenting","Jasmine blossoms picked in the morning before opening — night-blooming fragrance peaks at dusk","Scenting occurs at dusk: blossoms are placed with tea as they open, releasing maximum fragrance","Multiple scenting rounds: each round uses fresh blossoms (not recycled); more rounds = higher grade","After scenting, tea must be thoroughly dried to remove moisture absorbed from fresh blossoms"}
{"Seven-scenting jasmine (qi pao) is the premium level — the fragrance is extraordinary and lasting","Fujian (Fuzhou) and Guangxi (Hengxian) are the primary jasmine tea production centres","Jasmine pearls (dragon pearls): hand-rolled into tight balls that slowly unfurl in water — theatrical and aromatic"}
{"Brewing with boiling water — green tea jasmine requires 80°C; black tea base tolerates higher","Long steeping — jasmine tea becomes bitter and perfumey with over-extraction; 90 seconds maximum","Old tea — jasmine loses its freshness within a year; buy small quantities, use promptly"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop