National ICH: Fuzhou jasmine tea scenting technique

The Fuzhou jasmine tea scenting technique is distributed in Fuzhou city, Fujian province. It has been recognized as a representative project in the traditional craftsmanship category in the fourth batch of national-level intangible cultural heritage.

Fuzhou boasts natural conditions that are highly conducive to the cultivation of jasmine flowers. With a cultivation history spanning over 2000 years, the Fuzhou jasmine tea scenting technique has roots dating back nearly a millennium. Abundant historical records from the Song Dynasty (960-1279) detail the techniques involved in picking, processing, and savoring Fuzhou jasmine tea. During the Qing Dynasty (1644-1911), it transitioned into large-scale commercial production, serving as a tribute tea to the royal court.

The raw materials for jasmine tea are refined green tea leaves and high-quality jasmine flowers from Fuzhou. Through more than ten traditional processes such as tea leaf processing, flower nurturing, heap fermentation, flower scenting, baking, cooling, blending, and packaging.

The primary process in the production of Fuzhou jasmine tea involves the release of fragrance from the flowers and its absorption by the tea. Fragrance release occurs when mature jasmine flowers undergo biochemical changes influenced by enzymes, temperature, moisture, and oxygen, resulting in the release of aromatic substances. The tea absorbs this fragrance, developing its distinctive aroma, color, and flavor through chemical changes under moist heat.

Fuzhou jasmine tea is enriched with a plethora of compounds, including essential oils, linalool, nerolidol, and eugenol, making it a top-tier natural health elixir in China and beyond.