Nine scentingsAutumn 2025Hengzhou, Guangxi

Jasmine Tea

For warm afternoons, summer picnics, and garden gatherings with old friends.

  • Jasmine tea box
  • Jasmine tea box open
  • Jasmine tea liquor
22°N 109°E
$26.00 USD 50g

Shipping to the United States from $11.00 USD. Free over $110.00 USD.

Hot

Tea
3g
Water
250mL
Temp
85°C
Time
4 min

Cold

Tea
10g
Water
1L
Temp
4°C
Time
12 hrs

What makes it different

Tender green tea,
scented nine times.

 
A green tea layered with fresh jasmine and a little white champaca. Left to rest and scented nine times over the summer, while the flowers are at their best.

Scenting.

Nine rounds of flowers put the scent in the leaf, not on it. It holds for three good brews.

Tea.

A downy Fujian green tea, Da Hao cultivar, picked one bud to a leaf. Tender young leaves, sweet and vegetal, no bitterness to hide.

Jasmine.

Fresh flowers from Hengzhou in Guangxi, picked through the summer and scented within hours, while they’re still opening.

Jasmine tea leaves

Taste and feel

Intensely floral,
light and sweet.

 

The dry leaves are curled green with silver tips. Open the pouch and the jasmine arrives before the tea does.

Jasmine first, then a fuller, rounder note underneath from the champaca. The green tea sits under both, grassy and sweet.

The liquor is a clear light yellow and leaves behind a lingering sweetness in the throat.

Floral
 
5
Sweet
 
4
Bitter
 
1

The origin

The jasmine gardens
of Guangxi.

 

Hengzhou, in Guangxi, is the heart of China’s jasmine country. Most of the world’s jasmine grows here in the warm, humid south, where the flowers bloom from early summer into autumn.

The flowers have to be used within hours of picking, so the tea travels to the jasmine, not the other way round. The green tea base comes from Fujian, a Da Hao chosen to carry scent.

The leaf is picked in spring and held for the flowers. The scenting runs through summer, and the tea is finished in autumn, the same year.

Jasmine region Hengzhou, GuangxiSouth China
Tea region Fujian, ChinaSoutheast China
Tea cultivar Da HaoHeavy white down
Scentings Nine roundsFresh flowers each round
Jasmine in bloom, Hengzhou
Jasmine in bloom, Hengzhou.

The craft

The old way of scenting.

 
Green tea layered with jasmine
Green tea layered with jasmine flowers.

Heritage.

Jasmine tea comes from Fujian, and it has been made this way for centuries. Seasonal work, done only in the months the jasmine blooms.

Night.

Picked closed in the afternoon, the flowers open after dark, which is when jasmine releases its scent. The tea is layered with them and left until morning, turned by hand as the pile warms. Too much heat and the tea stews, so the work runs through the night.

Morning.

At first light the spent flowers are sifted out and the tea rested before the next round. Nine times across one summer, each round with flowers picked that day. The last is tihua, the lightest, a few flowers worked briefly through the leaves to lift the scent.

Questions

What to know
before you buy.

 

A lot of jasmine tea is scented a few times, on a low quality green tea base. This one is scented nine times, and on a Fujian green tea good enough to drink on its own.

Most jasmine tea is scented a few times. Nine is a lot, and most vendors won't tell you the number at all, so it's hard to compare.

Each round works the scent further into the leaf rather than leaving it on the surface, which is why this tea holds up over three brews instead of fading after the first.

The number isn't everything. How fresh the flowers are, how many are used, whether white champaca goes in underneath, all of it matters. But nine rounds is a lot of flowers and a lot of handling, and you can taste it.

A magnolia relative (Magnolia × alba), known in China as 白兰, bailan. The flowers are small, creamy white, and smell like jasmine with the edges rounded off. In the tea trade it usually gets called white orchid.

Laying it under the jasmine is old practice, and in Fujian it has been done for centuries.

Sifted out, all nine times. The fragrance is in the leaf, not in dried petals. A stray jasmine petal or stem sneaks through every now and then; we pick them out at packing.

85°C, not boiling. Four minutes, longer if you like it stronger. The base is tender, so it’s forgiving; you’d have to work hard to make it bitter. Clean and sweet on its own, no milk or sugar needed.

Three good brews, and a fourth if you’re patient with it. Add a minute each time.

Around 40mg per cup, on the higher end for a green tea due to the fine picking. Less than a cup of coffee, but enough to feel. If you’re sensitive to caffeine, shorter steeps will extract less.

Reach out. Often it’s brewing (temperature, ratio, time), and we’d rather spend ten minutes getting it right with you than leave you with a pouch you don’t drink. If it’s genuinely not for you, we’ll sort a refund.

Cool, dry, and out of the light. Tea picks up smells, so keep it away from the coffee and the spice rack. Reseal the pouch after each use.

There’s a best before date on the pouch. Tea doesn’t spoil the way food does, so treat it as a guide, not a deadline.

Still uncertain?

We’re a small team. You’ll hear back from a real person, usually the same day.

Ask us directly