White Dew is the prime time for picking jasmine flowers, when the buds are plump and full of nectar. After the jasmine flowers are harvested, the scenting process, known as “Yin Hua,” doesn`t begin until 7 p.m., which is when the buds start to bloom. To scent the tea, jasmine flowers are thoroughly mixed with the tea leaves, then placed in bamboo baskets covered with bamboo lids. These baskets help the tea leaves and flowers breathe. After the tea leaves absorb the fragrance of the flowers, they are dried. Depending on the situation, the scenting process may be repeated multiple times to intensify the floral fragrance. However, too many scenting cycles can cause the tightly rolled tea leaves to loosen due to the moisture from the flower buds, affecting their appearance. The art of scenting tea with flowers requires experience and is meticulously carried out according to the solar terms.
Jasmine tea is made from green tea grown at altitudes of approximately 400m to 700m and 100% natural jasmine flowers blooming in August in Huatan Township. The jasmine flowers bloom around 7 p.m., and their rich fragrance is layered with the green tea in a process called “scenting.” The jasmine tea that has been layered overnight is then dried. This scenting process is repeated every 5 to 6 days, with 3 to 8 rounds of scenting (the number of scentings determines the price), and each round requires fresh jasmine flowers. Jasmine tea is known for its light, sweet fragrance and a pale greenish-yellow liquor, earning it the reputation of being able to “smell the breath of spring.”
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