The basis for this Chinese specialty is a half-fermented tea to which during drying time fresh jasmine blossoms have been added. The blossoms are later partially removed. The classical form of flavouring has been known in China for some 1000 years. The jasmine tea is practically the consumed at each time of day and on each occasion. This quality is one of the most consumed. This sweet blend still has quite a lot of blossoms, which leave an intense, flowery jasmine taste and scent.