History of Jasmine Tea

Fuzhou (福建) in Fujian Province (福州) is said to be the birthplace of jasmine tea in China. According to the “Historical Books” (Shi Shu 史书) of the Han Dynasty, jasmine first originated in the ancient Roman Empire. During the time of the Han Dynasty (202 BC - 220 AD), jasmine reached ancient Persia and then made it to India via the Silk Road where it became a sacred flower of Buddhism. Along with Buddhism, jasmine tea spread to Fuzhou in China. 

In the Tang Dynasty (618 – 907 AD) jasmine was considered to be a symbol of “yu gu bing ji” (玉骨冰肌), literally meaning “jade bones and ice muscles,” which is a Chinese idiom meaning “fair and smooth complexion” (particularly relating to women). It also represented integrity among scholars and officials. Jasmine tea also continued to be associated with Buddhist culture in China and was considered a “heavenly fragrance” (天香). 

There was an upsurge of scented teas in the Song Dynasty (960 – 1279 AD). Tea and fragrances from flowers and herbs were considered medicinal. Jasmine accounted for a large percentage of scented teas during this time.

Jasmine tea began to be commercialized in the late Ming Dynasty (1368 – 1644 AD) and was commercialized in even larger quantities during the Qing Dynasty (1636 – 1911 AD). It was especially enjoyed among scholars and officials. 

The Empress Dowager Cixi (1835 - 1908) of the Qing Dynasty had a special preference for jasmine flowers. When foreign envoys and their wives visited China, she often gave them jasmine as gifts. Jasmine was considered a “national flower” during Cixi’s reign. 

In the late 19th century tea and jasmine tea both began to be more heavily exported outside of China to the West. Fuzhou was a particularly important site for the export of jasmine tea.  

Jasmine Tea in the North

Jasmine tea in the north of China has its own culture and origin stories. One is associated with a particular variety named “Bao En Cha” (报恩茶), which means “Gratitude Tea.”

According to legend, a Beijing businessman named Chen Guqiu (陈古秋) created this jasmine tea a long time ago. It is said that in the winter of one year, the businessman invited tea masters to taste tea at his home. He remembered that he had received a packet of tea from a girl in the south that he had not tasted yet. So he took it out and tasted it with his friends.

Just when the old tea merchant lifted the lid of the bowl, bursts of aroma rushed out, and the aroma of the heat rising from the tea was like a young girl holding a jasmine flower. The tea tasters told the old tea merchant that this was indeed a superb tea. Later, after continuous experiments, they successfully integrated the jasmine petals into the tea leaves, and created their own variety of jasmine tea.

Main Jasmine Tea Varieties

There are several popular varieties of jasmine scented tea, usually using green tea as the base. The largest production area of jasmine in China is in Heng County, Guangxi Province (广西横县) which is called the “hometown of jasmine in China” (中国茉莉之乡) by the China Flower Association (中国花卉協会). 

Some of the styles of Jasmine green tea include Dragon Balls (龙团珠) from Fuzhou, Zhenghe Silver Needle (政和银针) (produced in Fujian, Beijing, and Tianjin), Jinhua Jasmine (金华茉莉) from Zhejiang Province, Suzhou Flower Tea (苏州花茶) from Jiangsu Province, Sichuan Jasmine Tea (四川茉莉花茶) from Sichuan Province, Jasmine Biluochun (茉莉碧螺春), Small Dragon Balls (小龙珠), White Hair (大白毫/茉莉大豪), Jasmine Hydrangea (茉莉绣球), Medium Dragon Balls (中龙珠), Needle King (针王), Fragrant Snail/Jade Snail (香螺/玉螺), Silver Hair (银豪), and Hairy Tips (毛尖).

Jasmine Pearls aka Dragon Balls (龙团珠)

Because the tea leaves are shaped into “pearls” and resemble the eyes of a dragon, jasmine tea of this kind was originally called “Long Tuan Zhu” Dragon Ball Jasmine Scented Tea (龙团珠茉莉花茶). This variety is made with high-quality green tea buds as the tea base. After processing and drying, the green tea is mixed with budding jasmine petals. Through this processing method, the nutrients of the tea itself are retained, and the fragrance of the flowers is also increased.

Scenting Process

The scenting process of tea mainly involves the process of flowers exuding fragrance and tea leaves absorbing the fragrance. Under the influence of enzymes, temperature, water, oxygen, etc. mature jasmine flowers decompose and release fragrant substances. As tea absorbs water and moisturizes, it also absorbs the fragrance and under the influence of damp heat complex chemical changes occur. 

After the tea and jasmine flowers each undergo their initial processing of drying, cooling, etc. they are then spread out in alternating layers onto a surface (3-5 alternating layers). An iron rake is used to scoop and mix the tea and jasmine together. Once combined they are placed into a wooden box that is suitable for scenting, these boxes are arranged flat or cross-stacked in a way that promotes air circulation. This wooden box method is suitable for smaller batches; larger batches may be “pile scented.” Under normal temperature and natural conditions the scenting period may last for 24 hours. There is a certain period when the jasmine emits an especially high amount of aromatic oil; coordination with this time period is important for ensuring the best product.