Jasmine tea brands require skilled master craftsmen to master the art of tea making.

　　High-grade jasmine tea leaves are selected for their high tenderness, numerous white hairs, and long, plump buds. Finally, you drink it, and the quality is immediately apparent. Good jasmine tea has a golden yellow, clear liquor, with harmonious and rich floral and tea aromas that are natural and smooth. The tea's floral fragrance is also tasted, leaving a lingering fragrance in the mouth after drinking.

　　Once the tea and jasmine flowers are prepared, you can begin the blending process.

　　Spread 1/3 to 1/5 of the total amount of tea buds on a clean jasmine-scented place, with a thickness of 10-15 cm. Then, separate 1/3 to 1/5 of the fresh flowers according to the amount of tea and flowers to be used, and evenly scatter them on the surface of the tea buds, layering tea and flowers alternately in 3-5 layers. Then use an iron rake to turn and stir the mixture from top to bottom.

　　Jasmine tea requires three, five, or even six jasmine-scenting processes, which requires skilled master craftsmen. Even the slightest oversight can affect the taste of the jasmine tea.

　　The purpose of ventilation is to reduce heat and temperature, exchange air and oxygen, and promote the revival and fragrance of the flowers. Failure to do so can cause the flowers to suffocate, resulting in a musty smell.

　　Use a flower machine to separate the tea and flowers, known as ‘lifting the flowers'. The order of lifting the flowers is: 'multiple scenting first, then lower scenting, same scenting first for high-grade tea, then low-grade tea'. If the flowers are not lifted in time, under the influence of heat and moisture, the flower residue will turn yellow and produce a musty or alcoholic smell, affecting the quality of the tea. If a large amount of tea is scenting on the same day, and lifting flowers cannot be completed in a short period of time, the flower pile should be opened to vent.

　　The purpose is to remove excess moisture, maintain the appropriate moisture content, and prepare for the next process of re-scenting, final scenting or packaging.

　　Pressing uses the spent flower residue from lifting flowers to scent low-grade tea again. The purpose is to make flexible use of the lingering fragrance of the residue to reduce the rough taste of low-grade tea and enhance its aroma.

　　The final scenting uses high-quality jasmine flowers to scent the tea once more, enhancing the surface fragrance and increasing freshness.

　　Even stacking and packing is the final process of jasmine tea production. However, it is during this process that the moisture content of jasmine tea is easily above the standard, so it requires experienced masters. Otherwise, all efforts will be wasted.

　　Learning about jasmine tea

　　Therefore, good jasmine tea has only its fragrance, without visible flowers. Have you chosen the right jasmine tea?

　　Some people believe that jasmine tea must contain visible flowers, while others believe that good jasmine tea should not have visible flowers. So which statement is correct? From the perspective of food regulations, let's discuss whether jasmine tea should contain flowers. In addition, it clearly states that "no non-tea impurities are allowed (excluding dried jasmine flowers)". Therefore, jasmine flowers are considered impurities in jasmine tea.