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Jasmine Black Tea: The Innovative Fusion of Tea and Flower
What is Jasmine Black Tea?
Jasmine Black Tea is an innovative fusion of classic elements. It breaks from the tradition of using green tea as a base for jasmine-scented tea, and instead uses specially crafted black tea from Wuyishan as its “backbone,” paired with top-quality “Fu Hua” (summer blossoms) from Hengxian, Guangxi—the “Hometown of Chinese Jasmine.” Refined through intangible cultural heritage scenting techniques, this tea combines the mellow warmth of black tea with the fresh, elegant aroma of jasmine. With a gentle nature suitable for all seasons, it perfectly achieves the ideal state of “the flower’s fragrance penetrating the tea’s essence, where the absence of petals surpasses their presence.” It is a treasure among teas, uniting robust character with vibrant delicacy.
Why Choose Black Tea as the Base?
Unlike traditional jasmine green tea, making jasmine tea with a black tea base is exceptionally challenging. The tight internal structure of black tea makes it less absorbent to fragrance, and improper process control can easily lead to sourness, making its production difficulty 2-3 times that of jasmine green tea. We took on this challenge because the innovative Jun Mei craftsmanship successfully produces a black tea base that is light and sweet, perfectly avoiding the heavy astringency of traditional black tea and providing a pure “canvas” for absorbing the floral aroma. Ultimately, the warm, stomach-nourishing properties of black tea combined with the fresh fragrance of jasmine result in a healthier tea beverage with a fuller, mellower taste, suitable for a wider audience and enjoyable throughout all four seasons.
What is “4 Infusions 1 Final Touch”?
“Scenting” is the core process in making jasmine tea. We layer the processed tea base with freshly bloomed jasmine flowers at night. Under suitable temperature and humidity, the tea leaves naturally absorb the floral fragrance through their pores. Each scenting cycle lasts over 12 hours. After the fragrance is fully absorbed, the spent, wilted flowers are meticulously sieved out by hand, and the tea is gently dried. This completes “one infusion.” Repeating this process four times constitutes “four infusions.” The “one final touch” refers to using a small amount of high-quality fresh flowers in the final step for a brief aroma enhancement, consolidating the fragrance. This is far from simple repetition; it is the perfect balance point found by tea masters through countless trials. Insufficient infusions result in weak floral notes, while excessive infusions make the fragrance overpowering and mask the tea’s flavor. Four infusions and one final touch represent the perfect harmony where the tea aroma and floral fragrance achieve a balanced, natural, and seamless union.
Basic Information
Tea characteristics
- Dry tea:
The cake surface shows a natural blending of green, brown and dark tones (from natural aging) with visible silvery pekoe - Soup:
Orange-yellow and bright - Taste:
Mellow, smooth and sweet - Wet tea:
Stretched, greenish-brown, with plump buds
