Jasmine Tea designs green tea that has been perfumed with jasmine flowers. This is an ancient tradition in China. The jasmine blossoms are harvested in summer and laid out on big strainers, then piled up in-between strainers with layers of green tea. The scent of the flowers is absorbed by the tea. Sometimes, blossoms are directly mixed with the tea leaves, too.

Another variety of the naturally scented tea is the stuffing of entire dried peels of citric fruits with finished tea. The aroma of the peels is then absorbed by the tea. The most commonly used teas for this are black teas and fermented Pu Er teas.

Nowadays, Oolong teas are perfumed with osmanthus flowers, or ginseng powder is dusted on the Oolong tea. Jasmine teas and the like have the taste of the basis tea and more or less intense notes of jasmine (resp. osmanthus or ginseng).