Have you heard of "Scented Tea"?
Scented Tea, also known as "窨花茶" in Chinese, represents a premium class of teas infused with natural floral fragrance through a meticulous scenting process. This article delves into the origins, significance, and craftsmanship behind this exquisite tea, enriching your appreciation of each sip.

The Meaning and Origins of Scented Tea

In "窨花茶," the character "窨" has two pronunciations: "yin," meaning deep storage, and "xun," meaning "to scent." The technique involves layering tea leaves with flowers, allowing the tea to absorb floral fragrances. Modern scented tea, predominantly jasmine-infused, finds its origins in the Song Dynasty, achieving refined status by the Ming Dynasty.

The Scenting Process of Scented Tea

Step 1: Preparing the Tea Base
Green or Paochong teas are often used. The tea is lightly baked, rested to stabilize its aroma and remove excess moisture.

Step 2: Layering and Fermentation
Tea and fresh flowers are alternately layered and left to ferment for 24 hours, allowing the tea to fully absorb the flower's fragrance.

Step 3: Baking and Scenting
After fermentation, wilted petals are removed, and the tea is lightly baked to remove excess moisture, achieving an ideal balance of tea and floral aromas.

Step 4: Flower Removal
During "flower removal," petals are meticulously separated, leaving behind only the tea. This stage gives the tea its fragrance without any visible petals.

Step 5: Final Scent Enhancement
A final light roasting locks in fragrance, which is rested for a few days to ensure flavor integration.

Identifying Quality Scented Tea

High-grade scented tea exudes a delicate aroma and sweetness that withstands multiple infusions, while low-quality varieties often feature artificial scents that quickly dissipate upon brewing.

Jasmine Tea BAGS