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Jasmine flowers, with their pretty white petals and wonderful aroma, are popular throughout the world. Their beautiful appearance and calming fragrance mean that they have come to be associated with love and purity.<\/strong> As such, they are often used in religious ceremonies; to add a touch of elegance to bridal bouquets; and in floral arrangements for Mother\u2019s Day. Jasmine flowers are particularly important in Eastern countries, and are amongst the national flowers of the Philippines, Pakistan, and Indonesia.<\/p>\n It is therefore not surprising that this aromatic plant has many practical applications too<\/strong>: it is grown ornamentally in gardens and homes, used extensively in the cosmetics industry to produce exquisite perfumes and bath oils, employed in herbal medicines and, of course, has long been popular as a light and calming flavouring for tea<\/strong>. In the following post, we look into the history of jasmine teas, from their origins to their production processes and health benefits. Read on to discover all you need to know about this wonderful scented tea<\/strong><\/a> and why it\u2019s worth taking the time to relax with a cup of jasmine tea.<\/p>\n<\/div>\n The jasmine plant, a member of the Oleacae family and native to South Asia, is thought to have been introduced to China around the 2nd century BC<\/strong>. Two jasmine species can be used to produce jasmine tea: Common Jasmine, and Sampaguita. Common jasmine is native to the Middle East, while Sampaguita is native to the eastern Himalayas, though both species now grow in many other countries. Common jasmine is the national flower of Pakistan, and Sampaguita the national flower of the Philippines and amongst the national flowers of Indonesia, where it is a symbol of purity and sacredness.<\/p>\n Jasmine has been used to scent tea since the 5th Century AD<\/strong>, but this process really started to become popular during the Ming Dynasty. In this era, which lasted from 1368-1644, the popularity of floral objects and patterns flourished \u2013 relics and art from the time commonly incorporate floral motifs \u2013 so, naturally, floral-scented teas also began to be consumed more. Jasmine green tea then became even more widespread in the following Qing Dynasty, when it became popular in western markets and its production and exportation rapidly increased. Nowadays, jasmine tea is traditionally produced in Fujian province in China<\/strong>, amongst the vast fields of jasmine plants grown on the mountain sides, although it is also produced in other provinces such as Hunan, Guangdong and Zhejiang.<\/p>\n <\/p>\n<\/div>\n Jasmine tea is produced by scenting dry tea leaves with the intense yet delicate aroma of fresh jasmine blossoms. While lower quality teas are produced using natural or artificial essential oils, the highest quality jasmine teas are made by mixing tea leaves with the jasmine flowers<\/strong>, so that they naturally absorb their rich and pleasant fragrance.<\/strong> Tea scented in this way provides a delicate and refreshing taste, without being overly sweet. Different types of tea can be used in this process, as detailed below.<\/p>\n The most common and popular base is green tea<\/a><\/strong>, since it combines perfectly with the jasmine scent to produce a subtly sweet flavour and beautiful fragrance.<\/p>\n To obtain a more complex and distinct floral flavour, Oolong tea<\/strong> can be used, although it is less commonly found in western markets. The oxidation levels of these teas can vary considerably, without reaching the levels of black tea, so this type of tea sits between green and black tea in terms of strength.<\/p>\n For those who prefer a very strong taste, black tea<\/strong> can be used as the base: since it is made by oxidising tea leaves to their maximum, its flavour is far stronger. Enriched with the jasmine aroma, black tea can surprise us with its lightness and lack of astringency.<\/p>\n For those who enjoy teas with more subtle flavours, like white Silver Needle tea<\/strong>, jasmine aromas can be their ideal ally. The delicious and fragrant infusion of high quality, white tea harmonises divinely with the delicate aroma of jasmine flowers, making it into an incredible sensory experience for any tea lover.<\/p>\n<\/div>\n Jasmine Dragon Pearls<\/strong><\/a> are popular for their freshness and charming appearance. The green tea leaves are meticulously rolled into tight little balls, to give them a beautiful neat appearance.<\/strong> Those with plenty of downy white tips and smaller size are the young tender flushes picked in early spring that represent the highest grade jasmine tea.<\/p>\n The natural jasmine scent, transferred from the jasmine flowers to the tea leaves during the production process, pairs well with the sweet flavour of green tea, adding an incredibly delicate, floral dimension to the liquor. The way the pearls unfurl in the water also produces a spectacular, hypnotic treat for the eyes when it comes to brewing the tea.<\/p>\n Just as with Jasmine Pearls, high quality jasmine loose leaf teas are made from spring-picked tea leaves which are then scented with jasmine flowers in the summer. In this case single leaves are used for scenting instead of leaf shoots.<\/strong><\/p>\n The young tea leaves are packed with antioxidants<\/strong>, so they provide a lot of advantages for those who wish to benefit from the health properties of green tea<\/strong><\/a>, with the pleasant taste of jasmine also being gentle on the stomach.<\/p>\nHistory<\/h2>\n
Types of Tea used for Scenting<\/h2>\n
Most Popular Jasmine Teas<\/h2>\n
Jasmine Dragon Perl Tea<\/h3>\n
Loose Leaf Jasmine Green Tea<\/h3>\n
Jasmine Silver Needles (Moli Bai Hao Yin Zhen)<\/h3>\n