Even purists who eschew “flavored” teas will often enjoy a cup of jasmine green tea. Perhaps it is because when you look at the loose tea, all you see is tea leaves; there are no visible indications that your tea leaves have been adulterated in any way. Perhaps it is because the affect of the jasmine in a well-made jasmine tea is delicate and subtle. Perhaps it is the rich history of jasmine teas.
Jasmine first made its way to China from Persia (now known as Iran) over 1,700 years ago, and it took hundreds of years before it was used to scent tea. Even then, it spread quite slowly, and it wasn’t until the Qing Dynasty, which began in 1644, that it became widespread.
The making of jasmine tea is quite different from typical flavored teas. Most flavored teas are either blends, where dry ingredients are mixed together, or tea leaves sprayed with flavor extracts, like Earl Grey with its bergamot oil. Jasmine tea, on the other hand, is scented rather than flavored.
In the traditional process, jasmine flowers are picked early in the morning, when the blossoms are still tightly rolled. Trays of processed and dried tea leaves (usually, but not always, green tea) are stacked in alternation with trays of jasmine. The trays have woven mesh or screens as bottoms, so as the jasmine blossoms open up and release their scent, it travels freely into the tea leaves over the course of about four hours.
A typical loose-leaf jasmine green tea from the Fujian province in China.
The tea leaves pick up moisture from the flowers along with the jasmine scent, so they have to be re-dried before they can be packaged. In the finest quality jasmine teas, this scenting process may be repeated half a dozen times or more. The finished tea has no jasmine blossoms in it — only the scent that has transferred.
How you prepare a cup of jasmine tea depends on the base tea used. If it is made form a green tea, as most of them are, then you’ll want to use 175-185°F (80-85°C) water, and steep for three minutes or less. Using boiling water is a quick way to ruin a good cup of jasmine tea — or any other green tea, for that matter — by bringing out unwanted bitterness.
Grades of jasmine tea vary with the quality of the tea and the process used. One of the popular higher-end styles involves tea leaves that are tightly rolled, often known as “jasmine pearls.”
When drinking jasmine pearls, seven balls are placed in a small cup. Seven is considered good luck, so with jasmine pearls you don’t weigh them out or measure them in a tablespoon. Each rolled ball contains two leaves attached to a bud, which will slowly unfurl when the hot water is added.
Unlike most loose tea, jasmine pearls are infused right in the cup with no screens or filters, and you don’t remove them before drinking. The unbroken leaves assure that if you sip carefully, you won’t get a mouthful of leaf. If you’re drinking jasmine pearls with friends, the host should make sure that there’s always more hot water available to keep refilling the cups.
Jasmine blossoms certainly aren’t the only flowers used to scent tea — I’ve written about Vietnamese Lotus Tea, for example — but jasmine is definitely the best-known and most popular.