JASMINE GREEN TEA

Jasmine green tea is one of the most labour-intensive teas in the world. Jasmine flowers are picked early in the day when their petals are tightly closed, kept cool until evening, and then layered with the dried tea (or blended into it) overnight. As the flowers open in the dark and release their volatile aromatic compounds, the tea absorbs the fragrance. Top grades like Yin Hao undergo 6–10 separate scenting rounds, with fresh flowers replacing the spent ones each night. [source] The tradition has been continuous in Fujian since at least the Song Dynasty (10th–13th century). The famous Chinese folk song "Mo Li Hua" ("Jasmine Flower") celebrates the species. In craft gin, jasmine green tea has emerged as a contemporary East-Asian-influenced botanical, providing both tea tannin body and jasmine floral aromatic in a single ingredient.

Jasmine green tea brings two character layers: the green-tea malt-tannin body and the jasmine floral aromatic on top. A full sachet pushes a gin into clearly tea-leaning floral territory; a half-sachet provides a quiet, sophisticated background that integrates with juniper. Pair with bergamot or rose petal for layered florals, or with honey and lemon balm for a softer wellness-leaning profile. Avoid long warm extraction — green tea tannins go astringent quickly.

The tea contributes theaflavins (less than in black tea, since green is unoxidised) and catechins (more than in black) — both contributing soft tannic body and slight bitterness. The jasmine scenting transfers methyl jasmonate (the signature jasmine aromatic), linalool (soft floral lift) and benzyl acetate (sweet floral body) into the tea leaves. All these compounds are alcohol-soluble; the green-tea catechins are temperature-sensitive, so cool extraction is essential.