Jasmine Tea
“Jasmine has no beauty to behold, but its faint scent excels all the other autumn flowers.”
Jasmine is a genus of vines in the oleaceae family. Originally grown in ancient India, it was transplanted into China 1,700 years ago. First planted in Yunnan, it was widely distributed to Guangdong, Fujian, Guangxi, Jiangsu, Zhejiang, Anhui, Hunan, Hubei and Sichuan. Today, the flowers are mainly used for scenting jasmine tea. There are also some jasmine plantations in north China, mostly as an ornamental plant. Jasmine is a thermophilic plant and should be protected in a greenhouse.
The flowers, blooming from April through September, are categorized into three groups: spring, midsummer and autumn. Spring flowers harvested before the first quarter of July are also known as “plum blossoms”; they feature the poorest quality for scenting tea because of their small size and light fragrance. Midsummer flowers, harvested from the middle of July to the third quarter of August, are the best quality. And those that are harvested in the third quarter of August are called autumn jasmine flowers; the quality stands second after the midsummer.
Today, jasmine is planted in Yunjiang and Changning counties of Yunnan Province, Heng County of Guangxi Region and Zhenghe County of Fujian Province.
Dried jasmine flowers are usually used for traditional Chinese medicine. Taken after meals, they have curative effects, such as aiding digestion, balancing vital energy and soothing the nerves, eliminating depression, relieving emotional tension, and other discomforts (e.g. fatigue, headache). In addition, the flowers are also made into fragrant packs or applied for showering, hair-washing and skin care.
Simple jasmine drink
Raw materials: 2-3g dried jasmine flowers
A small amount of sugar and honey.
Brewing: Brew the flowers in hot water and large teapots for 2-3 minutes, and add sugar and honey. Your drink is ready.
Jasmine is a genus of vines in the oleaceae family. Originally grown in ancient India, it was transplanted into China 1,700 years ago. First planted in Yunnan, it was widely distributed to Guangdong, Fujian, Guangxi, Jiangsu, Zhejiang, Anhui, Hunan, Hubei and Sichuan. Today, the flowers are mainly used for scenting jasmine tea. There are also some jasmine plantations in north China, mostly as an ornamental plant. Jasmine is a thermophilic plant and should be protected in a greenhouse.
The flowers, blooming from April through September, are categorized into three groups: spring, midsummer and autumn. Spring flowers harvested before the first quarter of July are also known as “plum blossoms”; they feature the poorest quality for scenting tea because of their small size and light fragrance. Midsummer flowers, harvested from the middle of July to the third quarter of August, are the best quality. And those that are harvested in the third quarter of August are called autumn jasmine flowers; the quality stands second after the midsummer.
Today, jasmine is planted in Yunjiang and Changning counties of Yunnan Province, Heng County of Guangxi Region and Zhenghe County of Fujian Province.
Dried jasmine flowers are usually used for traditional Chinese medicine. Taken after meals, they have curative effects, such as aiding digestion, balancing vital energy and soothing the nerves, eliminating depression, relieving emotional tension, and other discomforts (e.g. fatigue, headache). In addition, the flowers are also made into fragrant packs or applied for showering, hair-washing and skin care.
Simple jasmine drink
Raw materials: 2-3g dried jasmine flowers
A small amount of sugar and honey.
Brewing: Brew the flowers in hot water and large teapots for 2-3 minutes, and add sugar and honey. Your drink is ready.