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The jasmine plant was brought to China from Persia before the third century. Before Qing Dynasty, the production of jasmine green tea was a kind of homemade tea. After Qing, especially after the
new China, Jasmine green tea went into large scale production stage.
Jasmine blossoms open at night, and release all of their fragrant oils within hours. Jasmine pickers spend the entire day carefully hand plucking only those buds set to bloom that same evening. Rapidly harvesting thousands of buds that are perfectly poised to bloom is a feat of remarkable dexterity and concentration.
Each evening in June, July and August, tea leaves and jasmine blossoms are placed in thin alternating layers in the scenting house. As the day’s fresh jasmine buds unfurl and release their essential oils, the tea absorbs the jasmine essence.
The Town of Jasmine---Heng County in GuangXi Province
Osmanthus secnted tea
Osmanthus is a genus of flowering plants in the olive family, mostly native to southeast Asia. The species of osmanthus used in scenting tea is called sweet osmanthus, and has the scientific name Osmanthus fragrans, named in reference to its pleasing fragrance.Osmanthus flowers are used for a number of other purposes, and their scent is sometimes used as an ingredient in perfumes.
Osmanthus secnted tea is made with any number of different Chines teas as the base, including black, green, pouchong, oolong, and even sometimes white or Pu-erh. Green tea or greener
oolongs are common bases as they blend well with the osmanthus blossoms' fragrance. The best osmanthus teas are produced by a time- and labor-intensive layering process, in which the
flowers are placed in a tight area together with the leaves, which are allowed to absorb their fragrance. This process is then repeated several times.
Although the production process is similar to that used to produce jasmine tea, and both could be described as floral, the aroma of osmanthus, and thus osmanthus tea, is very different from jasmine. One of the benefits of this distinct aroma is that people who strongly like or dislike one tea may have a very different reaction to the other.
Famous Osmanthus tea From GuiLin City,GuangXi Province
China Scented Tea
Scented teas (also called flower teas) can be either green or white teas that are been infused with certain flowers, which impart a delicate and interesting taste, and of course a wonderful aroma. Scented tea is processed from first-class green tea scented with sweet-smelling flowers. The scented teas are named after the flower with which the tea is scented: Jasmine Tea, Yulan Tea (Chloranthus Tea). Processed with flowers of subtle and distinctive scents, the teas yield a variety of refined flavor. The rich aroma of the flower and the brisk taste of the tea make the beverage a work of art. great jasmine teas, however, combine only high quality green or white teas with a subtle but distinct jasmine flavor infused into the leaves from freshly-picked jasmine flowers.
Scented tea reached its apex in Chinese tea culture during the Yuan Dynasty (11271-1368). The ethnic Mongolian Yuan brought with them to China a cuisine of very strong aromas. Delicate green tribute tea made with the subtle flavor of spring buds didn't stand a chance against the heavily spiced meals of the Yuan court. Moreover, the Yuan leadership seated its capital in Beijing, a place with relatively poor water for brewing tea. Some people suspect that the custom of drinking scented tea began its rise to prominence during this time, from China's northern capital. To this day, scented teas remain popular in Northern China, jasmine and flower blends being the staple offering of Beijing tea houses.
Chinese Flower Tea is a unique class of Chinese tea. It subdivides into Flower Tea and Scented Tea. Flower Tea is a simple concept where dried flowers are used, without much processing, to
make tea. Scented Tea uses green tea, red tea as base and mix with scent of flowers. Chinese Flower Tea has light to medium flavor and medium to strong aroma.
Although, many teas are still flavored directly with flowers, herbs, spices, or even smoke, teas with more specialized flavors are produced through the addition of flavorings or perfumes. This is particularly true for tea blends with pronounced fruit or flower aromas, where the flavours cannot be achieved with the original ingredients. Due to the amount of scents that can be produced by the mentioned artificial methods, the section will concentrate on teas flavored directly with the original scent materials.
The production of truly outstanding scented teas is a matter of balancing flavor with aromatics. The result is the combination of an exceptional tea,
complemented by an aroma of flowers or fruit oils. Scented tea should be made with the highest quality spring picked leaf and scented several times, using only fresh flowers or oils. Scented teas are fragrant and tempting and a treasure for any tea lover.
A variety of flowers are used to flavor teas. Although flowers are used to scent teas directly, most flower scented teas on the market utilize perfumes and aromas to augment or replace the use of
flowers. The most popular of these teas include the flowers of the following:
Jasmine : Spread with jasmine flowers while oxidizing, and occasionally some are left in the tea as a decoration. Jasmine is most commonly used to flavour green teas to produce jasmine tea, although sometimes it is used to flavour light oolong teas such as baozhong tea
Osmanthus: In China, osmanthus tea (called guì huā chá, 桂花茶) is produced by combining dried Sweet Osmanthus (Osmanthus fragrans) flowers (guì huā, 桂花) with black or green tea leaves in much the same manner the more familiar jasmine tea combines jasmine flowers with tea leaves. The flowers are spread while oxidizing, and occasionally some are left in the tea as a decoration. This flower gives the tea a mild peach flavor. It is the second most popular scented tea (after Jasmine) in China.
Rose : Spread with Rose flowers while oxidizing, and occasionally some are left in the tea as a decoration. In China, roses are usually used to scent black tea and the resulting tea is called Rose Congou.
Chrysanthemum: The flowers are often brewed alone as a Chrysanthemum tisane, but it is also commonly mixed with pu-erh tea to make chrysanthemum pu-erh