Jasmine tea

Jasmine tea (Chinese: ; pinyin: mòlìhuā chá or Chinese: ; pinyin: xiāng piàn) is a scented tea produced by infusing a tea base — most commonly green tea, though white tea, oolong, and black tea are also used — with the natural fragrance of jasmine blossoms. The resulting flavour is subtly sweet and highly fragrant. It is the most famous scented tea in China and has been consumed across Asia for centuries.

An important distinction exists between naturally scented jasmine tea — in which fresh jasmine flowers transfer their fragrance directly into dry tea leaves through a layered absorption process — and artificially flavoured jasmine tea, in which leaves are coated or sprayed with synthetic jasmine essence. Naturally scented tea is considered superior in aroma complexity and overall quality. Today jasmine tea is produced across Asia, with significant traditions in China, Japan, and Vietnam; Vietnamese production is particularly noted for its preservation of traditional natural scenting methods.

The jasmine plant is believed to have been introduced into China from eastern South Asia via India during the Han dynasty (206 BC to 220 AD), and was being used to scent tea around the fifth century. Jasmine tea did not become widespread until the Qing dynasty (1644 to 1912 AD), when tea began to be exported in large quantities to the West. Today it remains a common beverage served in tea shops around the world.

The jasmine plant is typically grown at high elevations. Jasmine tea produced in the Chinese province of Fujian has the best reputation in China. It is also produced in the provinces of Hunan, Jiangsu, Jiangxi, Guangdong, Guangxi, and Zhejiang. Japan is known for its jasmine tea production as well, especially in Okinawa Prefecture, where it is called Sanpin-cha (さんぴん茶). Vietnam has also developed a significant jasmine tea tradition, producing naturally scented teas from tea-growing regions such as Thái Nguyên, Hà Giang, and Lâm Đồng.