While China is justly famous for its traditional single-origin teas, the world of Chinese tea extends far beyond pure Camellia sinensis leaves. Herbal, scented, and blended teas represent a parallel tradition of equal depth and creativity, rooted in the Chinese philosophy of "cha yao tong yuan" — tea and medicine share the same root. This principle, which has guided Chinese medical and culinary practice for millennia, holds that many plants have therapeutic properties, and combining them with tea or preparing them as infusions creates beverages that heal, nurture, and delight. These traditions predate and run alongside the history of pure tea consumption.
Jasmine Tea (Xiang Pian) — The most famous scented Chinese tea, jasmine tea (more precisely "mo li hua cha") has been produced since the Song dynasty. The finest jasmine tea uses green tea (usually from Fujian Province) as the base. Fresh jasmine flowers are layered with the tea leaves overnight, and the leaves absorb the floral fragrance through a process called "xun zhi" (scenting). This may be repeated multiple times — premium jasmine tea is scented seven or even nine times, each time with fresh jasmine blossoms. After scenting, the spent flowers are removed so only the tea remains. The timing is critical: jasmine flowers open at night, so the scenting process must begin in the evening when the flowers release their maximum fragrance. The result is a tea that carries the pure, intoxicating fragrance of jasmine blossoms without any floral matter in the cup. The liquor is pale yellow with a sweet, lingering floral aroma and a clean, refreshing taste. Jasmine tea is beloved throughout China and is one of the most exported Chinese teas, particularly popular in North Africa and the Middle East. Brew at 80-85°C for 2-3 minutes.
Chrysanthemum Tea (Ju Hua Cha) — Perhaps the most popular herbal infusion in China, chrysanthemum tea is made from dried chrysanthemum flowers, particularly the varieties from Hangzhou (Hangbai Ju) and Anhui (Shexian Ju). In TCM, chrysanthemum is considered cooling and is used to clear heat, soothe the eyes, and reduce blood pressure. The infusion is pale golden with a gentle, sweet floral flavor. It is commonly consumed throughout the year, often combined with goji berries (gou qi zi) for enhanced eye health benefits — a combination frequently recommended by TCM practitioners for prolonged screen use. A classic summer beverage, it is also enjoyed hot in winter as a soothing, mild drink. Some drinkers add a small piece of rock sugar or a few wolfberries for extra sweetness.
Lychee Black Tea — A beloved flavored tea from Guangdong and Fujian, lychee black tea combines the robust body of black tea (often Dianhong or Qimen) with the sweet, tropical flavor of lychee. The lychee flavor may be added through natural scenting with lychee fruit or lychee peels, or through blending with dried lychee flesh. The resulting brew is a beautiful ruby red with an unmistakable lychee aroma — sweet, floral, and tropical. It is a favorite among those new to Chinese tea and demonstrates Chinese tea artisans' willingness to innovate while maintaining quality. The best versions use natural lychee essence rather than artificial flavorings, creating a harmonious marriage of tea and fruit.
Osmanthus Oolong — Osmanthus flowers (gui hua) are small, golden blossoms with an intensely sweet, apricot-like fragrance. When blended with oolong tea — particularly Tieguanyin or Wuyi rock tea — the combination is sublime. The osmanthus adds a layer of perfume-like sweetness that complements the oolong's natural floral and roasted notes. The infusion is golden to pale amber, carrying the unmistakable fragrance of osmanthus — so characteristic that it is instantly recognizable to anyone who has walked through an osmanthus grove in autumn bloom. This blend is particularly popular during the Mid-Autumn Festival, when osmanthus is in full bloom and mooncakes are traditionally enjoyed alongside osmanthus-scented tea.
Aged Tangerine Peel Pu'er (Xinhui Qinggan) — One of the most innovative and beloved tea products of recent years, xin hui qing gan (also called gan pu cha) involves stuffing ripe pu'er tea into dried, hollowed-out tangerine peels from Xinhui, Guangdong. The peels are then aged together, allowing the citrus oils and pu'er flavors to meld over time. The result is a uniquely flavorful infusion — the earthy, rich pu'er is brightened by the aromatic, slightly bitter, and sweet notes of aged tangerine peel. In TCM, aged tangerine peel (chen pi) is valued for its ability to regulate qi and aid digestion — making it a perfect partner for pu'er, which is already esteemed for digestive benefits. Each small tangerine can produce multiple infusions, and the flavor evolves as the peel gradually releases its essential oils.
Medicinal Herbal Teas — China has a rich tradition of medicinal herb teas. "Guangling cha" from Guangdong is a complex herbal blend containing over a dozen ingredients including licorice, platycodon root, imperata, and other cooling herbs, traditionally consumed for detoxification and heat relief during humid summers. "Wuhua cha" (five-flower tea) combines five different flowers and herbs for a balanced, mildly sweet, cooling beverage. "Er hua cha" combines honeysuckle and skullcap flowers and is consumed during cold and flu season for its antimicrobial properties. "Sang ju cha" combines mulberry leaves and chrysanthemum, traditionally used for soothing sore throats and cooling the body.
The tradition of scented, blended, and herbal teas demonstrates Chinese tea culture's remarkable breadth. Far from being constrained by purist orthodoxy, Chinese tea has always been open to innovation — blending tea with flowers, fruits, herbs, and medicinal ingredients to create beverages that suit every taste, season, and health need. This spirit of creativity, grounded in centuries of tradition and the holistic principles of Chinese medicine, continues to inspire tea blenders and drinkers around the world. Whether for health, pleasure, or both, the world of Chinese teas extends far beyond the single leaf.