About Jasmine Tea

The perfumed jasmine flowers that flavor jasmine tea usually come from one of two jasmine species: Common Jasmine (Jasminum officinale) or Sampaguita (Jasminum sambac). Both are related to the olive family, Oleaceae, and produce intensely fragrant and sweet-smelling flowers.

The flowering jasmine plant thrives in similar geographic conditions to China’s most famous teas—in high mountainous elevations ranging from subtropical to cool climates. There are at least seven provinces in China that produce jasmine tea, but the most famous and most traditionally scented jasmine tea comes out of the Fujian region.

A traditionally scented jasmine tea is prized for its sweetness, barely perfumed fragrance, and delicately achieved flavor balance between the floral blossoms and the delicate tea leaves. Great care and skill goes into producing a traditional jasmine tea. 

How a jasmine tea tastes can depend on many factors, including what tea base is used (green, white or black), where both the tea leaves and jasmine blossoms were grown, what kind of process was used to scent the tea (traditional or commercial), and how the final cup of tea was brewed. Yet there are some common traits used to describe the overall flavor profile of jasmine tea, including: floral, sweet, perfumed, fresh, blossomed, dewy, bouquet, fragrant, delicate and subtle.