What is Flower Tea (Scented Tea)?

Flower tea, also known as scented tea or flower-scented tea, is a unique category of Chinese tea that combines high-quality tea leaves with the fragrant aromas of fresh flowers. This centuries-old art of scenting tea creates a harmonious blend of tea natural flavor and floral fragrance, resulting in a beverage that delights both the palate and the senses. The most famous flower teas include jasmine tea, rose tea, osmanthus tea, and chrysanthemum tea.

History of Flower Tea

The art of scenting tea with flowers dates back to the Song Dynasty (960-1279 AD), when tea makers began experimenting with adding floral aromas to tea. The practice flourished during the Ming Dynasty (1368-1644), when loose-leaf tea became popular. By the Qing Dynasty, jasmine tea had become one of the most popular teas in China, particularly in northern regions where its sweet fragrance was cherished.

The Scenting Process

The traditional flower tea scenting process is a meticulous and time-consuming art:

  1. Base tea preparation: High-quality green, white, or oolong tea is processed and dried as the base
  2. Flower harvesting: Fresh flowers are picked at their peak, usually in the afternoon or evening when essential oils are most concentrated
  3. Layering: Tea leaves and flowers are alternately layered in bamboo baskets or special rooms
  4. Scenting: The tea absorbs the flower essential oils over 12-24 hours. The flowers release their fragrance as they slowly wilt
  5. Flower removal: The spent flowers are separated from the tea (except for some decorative pieces)
  6. Re-scenting: The process may be repeated 3-7 times with fresh flowers for higher quality grades
  7. Firing: Final gentle drying to stabilize the aroma

Types of Flower Tea

Jasmine Tea (Moli Hua Cha)

  • The most popular flower tea, accounting for over 80% of scented tea production
  • Base: Usually green tea from Fujian or Zhejiang
  • Flavor: Sweet, floral, refreshing with jasmine blossoms
  • Regions: Fuzhou (Fujian), Hengxian (Guangxi)

Rose Tea (Meigui Hua Cha)

  • Base: Black or green tea
  • Flavor: Romantic, sweet, with rose petal notes
  • Often blended with black tea for a rich, warming cup

Osmanthus Tea (Gui Hua Cha)

  • Base: Green, oolong, or white tea
  • Flavor: Sweet, apricot-like, with buttery floral notes
  • Particularly popular in autumn when osmanthus blooms

Chrysanthemum Tea

  • Often served as pure dried flowers, sometimes mixed with pu-erh or green tea
  • Flavor: Mild, sweet, slightly herbal
  • Cooling in nature, traditionally consumed for health benefits

Quality Grades

Flower tea quality depends on several factors:

  • Scenting rounds: More scenting rounds produce deeper, more natural floral aroma
  • Base tea quality: Higher quality base tea provides better structure
  • Flower freshness: Freshly picked flowers at peak fragrance produce superior results
  • Flower separation: Premium teas have spent flowers removed, leaving only the aroma

Brewing Guide

Flower teas are generally brewed with slightly cooler water:

  • Water temperature: 80-85C for green tea base, 90-95C for oolong base
  • Dosage: 3-5g per 200ml
  • First steep: 2-3 minutes
  • Can steep 3-4 times
  • Use glass vessels to appreciate floating flower petals

Health Benefits

Flower teas combine the benefits of tea (antioxidants, L-theanine) with the therapeutic properties of flowers. Jasmine is calming and may reduce stress. Rose is thought to support circulation and skin health. Osmanthus is traditionally used for respiratory support. Chrysanthemum is cooling and supports liver health in TCM.