Key takeaways

• Jasmine tea is green tea scented with jasmine flowers.
• Traditional scenting layers tea with opening blossoms overnight.
• Hakgala uses Chunmee-style Ceylon green tea.
• Brew at 75–80°C for 2–3 minutes; the second infusion is often the most fragrant.
• It is the traditional tea with Chinese meals.

Introduction

Open a pack of jasmine green tea and the room fills with the sweet, heady perfume of jasmine flowers, the same scent that drifts through gardens on warm evenings across Asia. In the cup, it is light, fresh and floral, with the clean taste of green tea beneath. It is one of the oldest and most loved scented teas in the world, and for many people it is the first green tea they ever enjoy.

Jasmine tea is made by scenting: placing fresh jasmine blossoms with tea leaves so the leaves absorb their fragrance. It is a delicate craft that was perfected in China over many centuries, and it remains one of the most beautiful examples of how tea and flowers can work together.

Hakgala, the Ceylon tea brand of Raiden (Pvt) Ltd, makes its Jasmine Green Tea with Ceylon green tea from Raiden’s own plantations, scented with jasmine to give a fresh, floral cup with Ceylon’s characteristic body. It is produced under local and international certifications, and Dsigngo Marketing manages the brand worldwide.

This article explains the history of jasmine tea, how scenting works, why green tea is the perfect base, how Hakgala makes its jasmine tea, how to brew it, recipes and pairings, and how hotels, restaurants and retailers can use it.

What is jasmine green tea?

Jasmine green tea is green tea that has been scented with jasmine flowers. The flowers do not change the tea’s colour or caffeine; they add their fragrance. A good jasmine tea has:

• A sweet, floral aroma that is clear and natural, not perfumed or soapy.
• A fresh green tea base, light and smooth.
• A gentle, lingering sweetness in the finish.

Jasmine tea can be made from green, white, oolong or even black tea, but green tea is the most traditional and popular base, because its light, fresh character lets the floral aroma shine.

A short history of jasmine tea

The jasmine plant (Jasminum sambac, sometimes called Arabian jasmine) is believed to have come to China from South or Southeast Asia, possibly through Persian and Indian trade routes, many centuries ago. Chinese gardeners grew it for its fragrance, and tea makers discovered that tea leaves, which readily absorb aromas, could take on the flower’s scent.

Jasmine-scented tea became especially associated with Fujian province, where the city of Fuzhou became famous for producing it. By the nineteenth century, jasmine tea was one of the most popular teas in northern China, and it travelled to Europe and America through the tea trade. Today, jasmine tea is enjoyed throughout China and around the world, in tea houses, Chinese restaurants and homes.

Jasmine in Sri Lankan culture

Jasmine flowers are much loved in Sri Lanka too. Fragrant white jasmine blossoms are offered at Buddhist temples, used in garlands for weddings and celebrations, and grown in gardens across the island. A jasmine-scented Ceylon tea brings together two things Sri Lankans hold dear: tea and the scent of jasmine.

How scenting works

Traditional jasmine scenting is slow and painstaking:

1. The tea is made in advance. Green tea is plucked, fixed, rolled and dried as usual, then stored until the jasmine season.
2. The flowers are picked in the day. Jasmine buds are picked during the day while they are still closed.
3. The flowers open at night. In the evening, the buds begin to open and release their fragrance.
4. Tea and flowers are layered together. The opening blossoms are mixed or layered with the dry tea and left for many hours. The tea absorbs the scent.
5. The spent flowers are removed. By morning, the flowers have given up most of their fragrance and are sifted out.
6. The tea is re-dried. Gentle heat removes the moisture the tea absorbed from the flowers.
7. The process may be repeated. The finest jasmine teas are scented several times with fresh flowers, building up a deep, layered fragrance.

Some jasmine teas are also made with natural jasmine flavour or extracts, sometimes combined with a few dried flowers for appearance. The finest teas rely on real flower scenting.

Why green tea suits jasmine

Green tea is the classic partner for jasmine because:

• Its light, fresh flavour lets the delicate floral aroma come through.
• Its leaf absorbs aromas well, especially after drying.
• Its pale liquor looks beautiful with a floral scent.
• Its gentle astringency balances the sweetness of jasmine.

Ceylon green tea adds something extra: a slightly fuller body than many Chinese green teas, which gives jasmine tea a rounder, more satisfying cup (see Ceylon Green Tea: How It Is Made and Brewed and Ceylon Green Tea Grades: Chunmee, Gunpowder, Young Hyson, Sencha and More).

How Hakgala makes Jasmine Green Tea

Hakgala Jasmine Green Tea starts with Chunmee-style Ceylon green tea from Raiden’s own plantations. The tea is scented with jasmine so that the leaf absorbs a clear, natural floral fragrance, then gently dried to protect the aroma. Each batch is tasted to check that the jasmine is fresh and balanced with the tea, and it is sealed in airtight packs in Sri Lanka.

How Hakgala Jasmine Green Tea tastes

How to brew jasmine green tea

Hot

1. Heat fresh water to 75–80°C. Do not use boiling water: it scalds green tea and makes it bitter.
2. Use 2 grams of tea (about one teaspoon) or one tea bag per 250ml cup.
3. Brew for 2–3 minutes.
4. Re-brew the leaves two or three times, adding 30 seconds each time. Many people find the second cup the most fragrant.
5. Drink it plain. Milk and sugar hide the delicate floral notes.

Glass brewing

Brew jasmine tea in a glass cup or teapot to watch the leaves unfurl. It makes a lovely presentation for guests.

Iced jasmine tea

Brew double-strength tea at 80°C for 3 minutes, cool quickly and pour over ice. Or cold-brew 8–10 grams in a litre of cold water in the fridge for 6–8 hours for a smooth, very fragrant iced tea.

Three jasmine tea recipes

Jasmine honey iced tea

Cold-brew jasmine tea overnight, stir in a little honey, and serve over ice with lychee or melon pieces.

Jasmine milk tea

Brew strong jasmine tea, sweeten with a little sugar or condensed milk, and add cold milk and ice. A popular drink in Asian tea shops.

Jasmine tea rice

Cook jasmine rice in lightly brewed jasmine tea instead of water for a subtly floral rice to serve with fish, chicken or vegetables.

What to eat with jasmine green tea

• Chinese and Asian dishes: dim sum, dumplings, stir-fries and steamed fish.
• Seafood: prawns, crab and grilled fish.
• Light rice dishes: fried rice, rice noodles and sushi.
• Fruit: lychees, melon, peaches and mango.
• Light desserts: almond biscuits, mochi, sponge cake and sorbet.
• Sri Lankan dishes: mild seafood curries, string hoppers with light curry and fruit salads.

Jasmine tea’s floral freshness cleanses the palate between bites, which is why it is traditionally served with Chinese meals.

Jasmine tea traditions

• China: jasmine tea is a daily tea in many homes and the traditional welcome tea in tea houses and restaurants.
• Hong Kong and Southeast Asia: served with dim sum and family meals.
• Taiwan and East Asia: jasmine green tea is a popular base for milk teas and bubble tea.
• The Gulf and Middle East: jasmine tea is increasingly popular in hotels and cafés as a fragrant alternative to black tea.
• Sri Lanka: jasmine flowers are part of daily life, and jasmine tea is gaining popularity in hotels and cafés.

How to judge a good jasmine tea

1. Natural fragrance: sweet and fresh, not artificial or soapy.
2. Balance: you should taste both jasmine and tea.
3. Leaf quality: even, well-made green leaf.
4. Pale, clear liquor: yellow-green, not brown.
5. Re-brewability: good jasmine tea gives several fragrant infusions.

Styles of jasmine tea

Jasmine tea comes in several styles, defined by the shape of the leaf:

Hakgala Jasmine Green Tea uses Chunmee-style leaf, the classic everyday style, with fannings for tea bags.

Serving tea with meals: tips for restaurants

1. Serve it fresh. Brew small pots often rather than one large pot that stands for hours.
2. Watch the temperature. Water at 75–80°C keeps jasmine tea sweet, even when it is topped up.
3. Top up the pot. Re-brewing the same leaves with fresh water is traditional and economical.
4. Use clear cups or white china to show the tea’s pale colour.
5. Train staff to explain that the tea is scented with jasmine, and to offer it hot or iced.

Jasmine tea in desserts

Jasmine’s floral aroma is lovely in sweets. Infuse loose jasmine tea in warm cream for 10 minutes to make jasmine panna cotta, ice cream or custard. Add strong, cooled jasmine tea to a light sponge batter, or use a jasmine tea syrup to soak a lemon or orange cake. Jasmine also pairs beautifully with lychee, peach and coconut in desserts.

Jasmine tea and bubble tea

Jasmine green tea is one of the most popular bases for bubble tea (boba), the Taiwanese drink of tea with milk, sugar and tapioca pearls. Its floral aroma pairs well with fruit syrups, milk and toppings. Cafés can brew a strong jasmine tea concentrate, chill it, and use it for jasmine milk tea, fruit teas and bubble teas.

A simple jasmine tea ritual at home

Jasmine tea invites you to slow down. Try this simple ritual:

1. Warm a glass teapot and two small cups with hot water.
2. Add two teaspoons of Hakgala Jasmine Green Tea to the pot.
3. Pour water at about 80°C over the leaves and inhale the fragrance as it rises.
4. Wait two minutes, watching the leaves unfold, then pour into the cups.
5. Sip slowly, noticing the floral aroma first, then the fresh tea, then the sweet finish.
6. Brew the leaves again, and notice how the flavour changes with each infusion.

Shared with a friend, this simple ritual turns an ordinary afternoon into a calm, fragrant pause.

Why the scent of jasmine is so powerful

Jasmine flowers release most of their fragrance in the evening and at night, which is why traditional scenting is done overnight. Their scent is rich and sweet, and it is one of the most important floral aromas in perfumery. Because tea leaves are dry and porous, they absorb this scent easily, which is the secret of scenting. It also explains why jasmine tea must be stored away from other teas and strong smells: the leaves will keep absorbing aromas from around them.

Loose tea or tea bags?

Caffeine and wellbeing

Jasmine green tea contains caffeine from the green tea, usually less than a strong black tea when brewed at a lower temperature, but the amount varies. Jasmine flowers do not add caffeine. Hakgala makes no medical claims for its teas.

Jasmine Green Tea compared with other Hakgala teas

How to store jasmine tea

Jasmine’s fragrance fades with time and exposure. Store it in an airtight, opaque container, away from light, heat, moisture and other teas, and use opened packs within a few months.

Jasmine Green Tea for businesses

Raiden (Pvt) Ltd supplies Hakgala Jasmine Green Tea and private label versions, and Dsigngo Marketing designs the packaging and menu materials. The Ceylon Tea Import and Export guide explains how we work with overseas buyers.

An example in practice

The following example is illustrative and does not describe a real client.

A Chinese restaurant in Colombo serves complimentary tea with every meal, but its imported jasmine tea is inconsistent. The owner wants a reliable, locally sourced jasmine tea.

Dsigngo Marketing arranges a tasting of Hakgala Jasmine Green Tea, brewed in the restaurant’s large teapots at 80°C. The owner likes its clear floral aroma and fuller body, and staff appreciate that it stays pleasant even after standing. The restaurant switches to Hakgala in catering packs, and Dsigngo designs a table card: “Jasmine green tea, made with Ceylon green tea.”

Frequently asked questions

How is jasmine tea made?

By scenting: green tea is layered with fresh jasmine flowers as they open at night, so the leaves absorb their fragrance. The spent flowers are then removed and the tea is dried.

Does jasmine tea contain caffeine?

Yes, from the green tea. Jasmine flowers do not add caffeine.

Why does my jasmine tea taste bitter?

The water was probably too hot or the tea brewed too long. Use water at 75–80°C and brew for two to three minutes.

Can I add milk to jasmine tea?

Traditionally no, but jasmine milk tea is popular in Asian tea shops.

How many times can I brew jasmine tea?

Usually two or three times. The second infusion is often the most fragrant.

Is jasmine tea good iced?

Yes. Cold-brewed jasmine tea is smooth, sweet and very fragrant.

Is Hakgala jasmine tea made with Ceylon green tea?

Yes. It is made with Chunmee-style green tea from Raiden’s own plantations in Sri Lanka.

Conclusion

Jasmine green tea is one of the world’s great scented teas: fresh green tea perfumed with jasmine blossoms through a careful, centuries-old process. It is light, floral and refreshing, perfect with meals, as a relaxing cup or iced on a hot day.

Hakgala Jasmine Green Tea brings this tradition to Ceylon green tea from Raiden’s own plantations, produced under local and international certifications and presented by Dsigngo Marketing for homes, restaurants, hotels and importers.

Looking for a fragrant jasmine tea for your restaurant, hotel or shop? Contact Dsigngo Marketing for samples and product details.

Ask about Hakgala Jasmine Green Tea

Related reading

• English Breakfast Tea: History, Flavour and the Hakgala Ceylon Blend
• English Afternoon Tea Blend: A Lighter, Brighter Ceylon Cup for Afternoon Tea
• Irish Breakfast Tea: The Boldest Breakfast Blend, Made with Ceylon Tea
• Earl Grey Tea: Bergamot, History and the Hakgala Ceylon Earl Grey
• Lapsang Souchong Smoked Tea: History, Flavour and the Hakgala Smoked Ceylon Tea
• Spiced Masala Tea: Ceylon Tea with Sri Lankan Spices, and How to Make Perfect Chai
• Rose and French Vanilla Tea: A Floral, Sweet Ceylon Black Tea
• Black Tea with Berries: A Fruity Ceylon Blend Worth Trying
• Mint Green Tea: From Moroccan Mint Tea to the Hakgala Ceylon Blend
• Lemongrass Green Tea: A Citrus-Fresh Ceylon Tea with a Sri Lankan Herb
• Lychee White Tea: Delicate Ceylon White Tea with the Sweetness of Lychee
• Hand-Made White Tea: Ceylon Buds Carefully Shaped by Hand
• Ceylon Black Tea: Regions, Grades, Flavour and How to Brew
• Arabica Coffee: Flavour, Growing Conditions and Why It Leads the World
• Ceylon Tea Grade Nomenclature: The Complete Guide to Every Tea Grade
• Ceylon Tea Import and Export: How Raiden (Pvt) Ltd and Dsigngo Bring Pure Ceylon Tea to the World

Sources

• Encyclopaedia Britannica, "Jasmine": https://www.britannica.com/plant/jasmine
• Tea Exporters Association Sri Lanka, Tea Grade Nomenclature (green tea grades): https://teasrilanka.org/tea-grade
• Sri Lanka Export Development Board, Ceylon green tea: https://www.srilankabusiness.com/tea/green-tea.html
• Raiden (Pvt) Ltd company profile: https://www.raiden.lk