Originating in the Song Dynasty, the jasmine plant was first brought to China from Persia and grown in high-elevation gardens in the mountains of Fujian Province, China. Flowers are picked at dawn while the petals are still tightly closed and kept chilled until the early evening, when the flowers open and release their fragrance - which is then absorbed by the green tea.

One of the best known of China teas, Jasmine did not enjoy an auspicious beginning. During the Song Dynasty, the flavour and aroma of inferior quality teas were deceitfully improved upon with the addition of other substances such as flowers. It did, however, become quite popular during the Ming Dynasty to add flowers such as gardenias, roses, orchids, and lotus, plum, and jasmine blossoms to one’s tea. During the processing, jasmine blossoms are mixed with the tealeaves, steamed, and then spread out to dry. The tealeaves thus absorb the fragrance of the jasmine. Whole blossoms are often added later for visual presentation only.