What it is: Hengxian jasmine tea is a scented tea made by layering green tea with fresh jasmine blossoms grown in Guangxi, China. The region's warm, humid climate has supported jasmine cultivation since the Ming dynasty, and its flowers are known for plump buds and a clean, sweet fragrance.

How to use & application scenes: Enjoy it at work, as an afternoon tea, or when welcoming guests. Steep 3–5 g in 85–90°C water for 1–2 minutes; the leaves can be re-steeped 2–3 times. For a softer, sweeter cup, cold-brew in the refrigerator for 4–6 hours.

Craft: Traditional scenting follows a careful rhythm — alternating layers of fresh flowers and tea, turning the heap to release heat, then sifting out the spent blossoms and re-drying the tea. This cycle is repeated several times. The process relies on the maker's judgment of temperature and humidity, a hand skill passed down in Hengxian.

Cultural meaning: Jasmine arrived in China from the western regions and took root in Hengxian, where it became a shared local memory for flower farmers and tea makers. Its gentle sweetness stands for warmth and hospitality — a simple way to welcome someone to the table.