So many people have asked us about scented teas that I felt like I have to address this issue.  There is nothing wrong with scented teas, as long as you can TASTE the base tea.  Many of the scented teas out in the supermarket are scented with artificial flavors and oils, basically to mask the flavor of the tea.  Teas with names like Pomegranate Cranberry Surprise sound like fruit smoothies and they are so overly flavored and scented that you might as well drink juice.  If you want to drink a scented tea, make sure you are drinking tea!  A well scented tea means a balance between the aromatics and the flavor of the tea.

The Chinese have been scenting teas for centuries and they have perfected the art of scented teas.  First and foremost is the selection of the tea and the proper scent.  Certain teas will go better with certain scents.  Jasmine works with lighter teas like whites, greens, and even green oolongs, but stronger teas would not work as well.  Herbs like Osmanthus blossoms and mint can be added to certain teas but never to cover the taste, more to accentuate certain aspects of the tea.  Rose added to black tea can bring out florals in the tea and soften the impact of a robust black tea.  It is the challenge for the tea master to choose the best scent for the best tea.

Jasmine tea is still one of the favorite scented teas both in China and internationally.  But not all jasmines are created equal.  A well scented tea starts with the base tea.  Spring harvested teas are selected to receive scenting then stored.  When the jasmine blossoms come into bloom in the summer the process of making jasmine teas begin...

Jasmine Snow Water

Fresh spring green tea is used to produce Jasmine Snow Water which gives the tea a more full-bodied taste with a grassy nutty finish.  The floral aromatics balance perfectly with the tender green tea shoots, and the small white petals of the jasmine blossom.  Bushels of jasmine blossoms are poured over piles of tea leaves, quite the sight really, like piles of aromatic snow.  The leaves sit overnight to absorb the jasmine scent, then the blossoms are sifted off in the morning and the tea lightly fired to remove any excess moisture.  This process is repeated as many times as the tea master sees fit.  The goal is to produce a tea where the jasmine aromatic comes out in each steeping of the tea, and the natural flavor of the tea still stands out.  The balance of aroma and flavor is not always easy to come by but that is the challenge and art of scenting teas.

Jasmine Pearl Reserve

Only the most tender white tips are used for Jasmine Pearls; hand-rolled then scented with fresh jasmine blossoms.  More mature tips can be used to make jasmine pearls, giving the tea a robust leafy flavor.  The delicate white furry tips create a light brisk flavor so the addition of jasmine accentuates the natural florals of this tippy tea.  The process to make high grade jasmine is very time consuming, sometimes taking up to a week to produce a single batch, challenging the tea master to balance the intense aromatics with the delicate flavors of the white tea base. 

The main point to remember about scented teas is to be able to TASTE the base tea.  Remember you are still drinking tea so whatever the scent or flavor you should still taste tea!

About David Wong and Tillerman Tea

David Wong is the Director of Tea Culture and Education for the Tillerman Tea Company based in the Oxbow Public Market, Napa.  He leads the educational Tea Talks and the daily tastings at the tea bar.  For more information about Tillerman Tea, please visit our website at www.tillermantea.com or contact us at This email address is being protected from spam bots, you need Javascript enabled to view it or call (707)-265-0200.