The Mixture of Flower and Tea

Jasmine tea is consumed in China, where it is called jasmine-flower tea (茉莉花茶; pinyin: mò lì huā chá). Jasminum sambac flowers are also used to make so-called jasmine tea, which often has a base of green tea, but sometimes an Oolong base is used. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavor of the jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refried to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea.


Source : http://en.wikipedia.org/wiki/Jasmine

See Also : Perth Florist, Malaysia Florist, Thai Flowers, Fathers Day