Dried jasmine flowers, steeped whole: no green or white tea leaf involved, just the blossom itself. The variety used is Jasminum sambac, part of the olive family and known for opening its petals after dark, a nocturnal habit people credit for its unusually concentrated scent. Jasminum is a large genus, roughly 200 species spread across temperate and tropical regions, from Europe and the Middle East through Asia and Australia. Jasminum sambac carries specific cultural weight too: it's the national flower of Hawaii, Indonesia and the Philippines, and Damascus has long been nicknamed the "City of Jasmine" for how thickly the plant grows there. In Indian Ayurveda, jasmine has held a place among traditional botanicals for a long time.
In the cup, expect a floral, unmistakably jasmine aroma with a thread of tropical fruit and grape underneath, rounding out into honey sweetness and a light earthy, olive-like note. The texture leans thick rather than thin, and it finishes clean. It's naturally caffeine-free, which makes it a reasonable choice any time of day, including in the evening.
To brew it, use about a tablespoon of dried flowers per 8-ounce cup of filtered water just off the boil, and let it steep for around seven to eight minutes — longer than most teas, since these are whole dried blossoms rather than cut leaf. Strain or lift out the infuser once it's done, and add honey or sugar if you want extra sweetness. Jasmine flower tea has long been drunk to ease tension and settle the stomach after a meal, though it's best treated as a pleasant daily habit rather than a remedy.
