Tea encyclopaedia · Scented tea
Jasmine tea is usually made by allowing finished tea to absorb the aroma of fresh jasmine flowers. It is one of the clearest examples of scenting as a craft in its own right.
Common base
Green tea
Method
Repeated contact with fragrant jasmine flowers
Taste
Floral, fresh, sweetly aromatic
Key distinction
Scented tea is not the same as simply adding flavour syrup
A tea base is made first, often green tea. Jasmine flowers are then introduced when their fragrance is strong, allowing the dried tea to absorb aromatic compounds.
Higher-effort versions may repeat the scenting cycle several times.
Visible jasmine petals are not proof of stronger or more authentic scenting. In traditional production, many flowers are removed after they have transferred aroma.
That makes fragrance integration more useful to judge than decorative petals alone.
Green tea is most common, but white tea and other bases also exist. Pearl-rolled forms are popular because they combine visual interest with repeated infusion.
The base tea determines much of the body, bitterness and brewing temperature.
Avoid automatically using boiling water just because jasmine is aromatic. If the base is green tea, moderately cooler water often preserves sweetness and limits bitterness.
Short repeated infusions can work particularly well with tightly rolled jasmine pearls.
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