The Mystique of Jasmine: Earth's Premier Fragrance Unveiled

If one year I compile a history of flowers, I would unequivocally rank it as the premier fragrance of Earth.

Such was the praise bestowed upon this flower by Jiang Kui of the Song Dynasty, its image resonating unanimously both domestically and abroad. Disney christened a princess with this flower, while in India, the populace is entranced by this petite blossom. Ancient Chinese likened it to the purity of an ice-cold beauty.

This flower, once known as "Malì" in antiquity, truly deserves the crown among all blossoms, its fragrance capable of outshining the rest.

Today, let's delve into the enchantment of this extraordinary flower.

This flower, introduced for Buddhist rituals, was called "Manhua" in Chinese, and "Yasmin" in Persian.

However, after being adorned by Chinese literati, it acquired the name "Jasmine," resonating deeply with Chinese cultural hues.

Xin Qiji extolled its virtues, "Gracefully swayed by fragrant breezes, dyeing garments in green. The nation's fragrance cannot be contained; it pierces through icy skin," while a painting by Zhao Chang from the Song Dynasty depicted its captivating beauty (currently housed in the Tokugawa Museum in Japan).

It is the jasmine flower, not just a bloom, but also a melody, and even a tea.

Jasmine lacks the solitary pride of plum blossoms in the snow, but with a blooming period lasting six months, it endures the heat from early summer to autumn, claiming abundant time from flower enthusiasts.

Nor does it possess the regal allure of the peony, which "stirs the capital during its blooming season," but rather, its pure and distant fragrance is unforgettable with just one whiff.

Although its blooms are petite, their beauty lies in their elegance, hence why ancient people saw them as a beautiful woman—"Sipping from cups, cherry blossoms sway gently; a light cough disperses the scent of jasmine," or as a graceful dancer—"Autumn winds blow jasmine fragrance through the rain; outside the window, swallows revel in light elegance."

Jasmine is such, unassuming yet forever standing at the center of the stage.

For instance, during the closing ceremony of the 2004 Athens Olympic Games, the finale of the eight-minute performance by China featured a young girl singing "Jasmine."

This legendary song—"What a beautiful jasmine flower, what a beautiful jasmine flower, fragrant and beautiful, full of branches, praised by all"—shares romance in the name of flowers.

Although its blooming period spans half a year, all flowers eventually fade.

The romantic portrayal of jasmine by the Chinese extends beyond merely admiring its blossoms; preserving its unique fragrance for a long time is another form of romance.

Many who have never tasted jasmine tea may assume it involves simply mixing dried flowers with tea leaves and steeping them in boiling water to release the fragrance of the flowers and the taste of the tea.

However, jasmine tea is actually the infusion of jasmine fragrance into tea leaves, achieving a perfect fusion of the two in essence.

This process is known as scenting, akin to the art of perfume-making in the West.

Jasmine blooms in three seasons—spring, summer, and autumn, with its fragrance intensifying in hotter weather, making autumn the ideal time to taste the finest jasmine tea.

So, how is jasmine tea made?

First step:

The tea leaves are prepared in spring, while the tea bricks must undergo sieving to remove old and broken leaves—a skill now mastered by few.

Second step:

Since the fragrance of blooming flowers dissipates quickly, buds on the verge of blossoming must be selected.

Third step:

Flowers are harvested during the day, with the actual scenting process commencing when the buds fully expand and the aroma is most intense. This process involves blending 100 pounds of tea with over 100 pounds of jasmine flowers.

Fourth step:

The flowers are gently mixed with the tea leaves by hand and then carefully piled on bamboo trays, allowing the flowers to release their fragrance while the tea absorbs it.

Fifth step:

The next morning, the flowers are removed using bamboo sieves and then dried again, marking the completion of one scenting cycle.

Each cycle intensifies the floral aroma within the tea leaves.

One scenting cycle requires 3 to 4 days, and eight cycles take over a month.

Within this process lies a little-known "secret."

To enhance the freshness of jasmine tea, magnolia flowers are mixed with the tea leaves beforehand, allowing the tea leaves to fully absorb the fragrance of magnolia flowers. This is called "magnolia priming."

This is the process of making jasmine tea, beloved by residents of Beijing and Chengdu.

The Chinese blend flowers with tea in such a soulful manner, rather than simply mixing them together, embodying a pragmatic yet not ostentatious form of romanticism!

During the scorching summer days, at home or in tea houses, brewing a pot of jasmine tea with its delightful fragrance is truly delightful!