Guide to Flower Varieties Used in Chinese Tea

Chinese tea culture is steeped in history and tradition, with floral elements enhancing both the flavour and aroma of various teas. Here is a flower shop guide to some of the most commonly used flower varieties in Chinese tea.

1. Jasmine (茉莉花)

Jasmine is one of the most popular flowers used to scent tea in China. The jasmine blossoms are harvested in the early morning and layered with green tea leaves, allowing the fragrance to infuse into the tea. Jasmine tea is known for its sweet flavour and fragrant aroma, making it a favourite among tea drinkers.

2. Chrysanthemum (菊花)

Chrysanthemum flowers are often used in herbal teas for their delicate, slightly sweet taste. Rich in antioxidants, chrysanthemum tea is traditionally consumed for its health benefits, particularly for its cooling properties. It is commonly enjoyed by itself or blended with other tea varieties, such as pu-erh.

3. Rose (玫瑰花)

Rose petals add a floral note and a hint of sweetness to teas. Rose tea is celebrated for its calming qualities, often consumed to alleviate stress and promote relaxation. The distinct fragrance of rose blends well with green or black teas, enhancing their character.

4. Goji Berry Blossom (枸杞花)

The flowers of the goji berry plant are sometimes brewed for tea due to their health benefits. Known for their antioxidant properties, goji berry blossoms can be steeped in hot water to create a mildly sweet, floral tea that complements the berries themselves.

5. Lily (百合花)

Lily flowers are traditionally used in Chinese herbal teas for their supposed benefits in promoting relaxation and good sleep. The petals can be steeped to create a soothing brew with a light, fragrant flavour. Lily tea is often paired with other ingredients for balance.

6. Lotus (莲花)

Lotus flowers have a calming quality and are often used in traditional teas. The petals are sometimes blended with other herbal elements to create a soothing infusion. Lotus tea is also reputed for its potential health benefits, particularly in aiding digestion.

7. Hibiscus (朱槿)

Though not native to China, hibiscus has gained popularity in various tea blends. Its vibrant red colour and tart flavour add a refreshing quality to iced teas or herbal blends. Hibiscus tea is known for its high vitamin C content and its potential to lower blood pressure.

8. Osmanthus (桂花)

Osmanthus flowers have a sweet, apricot-like aroma and are frequently used to flavour oolong and green teas. The infusion features a floral sweetness that complements the tea’s profile beautifully, making osmanthus-flavoured tea a sought-after choice.

Top florist guidance

Floral teas not only provide a delightful sensory experience but also play a significant role in traditional Chinese medicine. Each blossom offers its unique taste and benefits, allowing tea lovers to explore a diverse range of flavours and aromas. Whether consumed for pleasure or health, these flower varieties exemplify the artistry and culture of Chinese tea traditions.