The tradition of scented teas originates from China’s Ming Dynasty (14th- 17th century). Flower and fruit fragrances came into vogue during this time, so much so that the accompanying fine porcelain wares developed at this time were all decorated with opulent floral motifs as well. Some traditional Chinese scented teas include jasmine, rose, lychee, and osmanthus.

Premium scented teas are created by laying flower blossoms, fruit rind or other fragrant substances onto the racks of damp leaves, in several sessions over many days, and then removing them.

Consecutive days of layering the teas with the fragrant substance produces a superior quality scented tea, allowing the scent to last through multiple infusions.

Lower grade scented teas are often scented with oils, or include some of the actual petals of the flower blossoms. Though pretty, this is a sign of a lower grade tea. The actual blossoms themselves are not very fragrant.

Higher grade scented teas are also scented with the blossoms of plants or trees growing in the immediate vicinity of the tea plants. Premium lychee black tea and jasmine teas are prepared in this manner. This method is also preferable as it allows the tea to maintain the scented flavor through more infusions, while oil-scenting often will not last through more than one infusion.