Jasmine tea brand owners guide you to master the revivification of jasmine tea buds

　　Jasmine tea from the Qing Dynasty has been included in offerings, with a history of over 150 years. Empress Dowager Cixi was also a loyal fan.

　　Jasmine tea, also called jasmine scented tea, belongs to the category of flower tea. The tea base is green tea, and the finished product, with the jasmine flowers removed, is also considered a type of green tea. The tea flavor and jasmine fragrance blend together, earning it the praise of “窨得茉莉花无上味，列作人间香” (a phrase that cannot be directly translated but refers to its exquisite fragrance).

　　Understanding Jasmine Tea

　　Many people mistakenly believe that jasmine tea is simply a combination of jasmine flowers and tea, but the actual process is far more complex.

　　Preparing the Tea Base

　　Jasmine tea uses sun-dried green tea as its base. Top-quality jasmine tea uses green tea leaves harvested in early spring as its main raw material (Fuding Dahongpao, Fuding Xiaobai, and Fuan Xiaobai).

　　Understanding Jasmine Tea

　　Re-firing the Tea Base

　　After spreading and cooling, the tea pile temperature should be 1-3℃ higher than the room temperature before scenting. If the temperature is too high, it will damage the jasmine's vitality and fragrance release, reducing the quality of the tea. The lower the tea base temperature, the better, as this allows for slower temperature increase during scenting, which is beneficial for fragrance release and absorption, improving the quality of the flower tea.

　　Preparing the Fresh Flowers

　　The jasmine flowers used must be harvested on sunny days during the hottest part of summer, in the afternoon, and should be in bud form. Because the flowers generate heat during transport due to respiration, they must be cooled promptly through repeated spreading and piling to reduce the temperature.

　　Before scenting the jasmine tea, the tea base is first mixed with fresh sweet olive flowers in a process called “inner layering”. The purpose is to use the sweet olive flowers to enhance the fragrance and brighten the aroma of the jasmine tea. Note that the amount of sweet olive flowers used must be controlled; too much will affect the authentic jasmine fragrance. This process is also known as “透兰” (a term that cannot be directly translated).