Jasmine Tea (Moli Huacha) Green Teas (usually) scented with jasmine buds or freshly cut jasmine flowers, from which the spent blossoms are (usually) removed. Various standards involving different qualities of tea and different intensities of aroma are produced. Jasmine, a native of the Persian Gulf area, was brought to southern China sometime before the third century CE, according to a Chinese botanist of that time. The flowers, plucked in the morning when they are freshest, are kept in a cool place until nightfall. Then, just as they are about to burst open (with a faint popping sound, it is said) and release their fragrance, the scenting operation begins. Flowers and tea are mixed nowadays in machines that control temperature and humidity. Some teas are scented just two or three times, but the best receive many more repetitions using twice as much jasmine as tea. To remove the flowers moisture and prevent mold, the tea must then be re-fired. Sometimes a few dried jasmine blossoms are left in the tea to add charm to its appearance. Some of the best jasmine grades are - Yin Hao, Silver Needle Jasmine, Chueng Feng, Chueng Lo (Chuen Hao), Monkey King Jasmine besides Jasmine Pearls. (Pratt 2010)
