Jasmine tea (Chinese: 茉莉花茶; pinyin: mòlì huāchá) is tea with added Jasmine flowers. It originates from the time of the Song Dynasty (960–1279). Normally Jasmine tea is based on green tea or white tea. The resulting flavor of jasmine tea is a subtly sweet flavor and is usually regarded as a less harsh tea for drinking. Jasmine tea is scented with jasmine blossoms. Thin downy leaves infuse into a light green cup with a delicate, sweet flavor.

Tea scented with the aroma of jasmine flowers has been a specialty in China since the Sung Dynasty ruled over 800 years ago. The jasmine plant was brought to China from Persia before the third century. These fragrant flowers first made their appearance in tea around the fifth century.

The jasmine plant is grown at high elevation in the mountainous Fujian province, China. It is harvested in the spring and stored until early summer when fresh jasmine flowers are in bloom. Jasmine flowers are picked early in the day when the small petals are tightly closed. The flowers are kept cool until nightfall. In the early evening when the flowers begin to open. The tea is blended with the jasmine flowers and stored overnight. The night blooming jasmine flower then opens and releases their fragrance into the tea. It takes four or more hours for the tea to absorb the fragrance and flavour of the Jasmine blossoms, this process may be repeated for as many as six or seven times. The tea absorbs moisture from the fresh jasmine flowers so it must be refired to prevent spoilage.