Loose leaf Jasmine Blossom black tea blend with dark leaves and golden flowers scattered on white background, by Yerba Buena Tea Company.
Brewed amber tea in glass mug with black and yellow tea pouch packaging behind it, by Yerba Buena Tea Company.
Jasmine Blossom loose leaf green tea in a black cylindrical canister with orange label, by Yerba Buena Tea Company.

Organic Green Tea | Floral & Citrus | Low Caffeine

Organic Jasmine Blossom Green Tea

Grown in China Floral Citrus

Jasmine flowers scent the Chinese green tea base. Lemon peel and lemongrass sharpen the edges and clean the finish.

Ingredients: Organic Green Tea, Organic Jasmine Flowers, Organic Lemon Peel, Organic Lemongrass.

$18.00 USD
$18.00 USD
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Size: Tea Tin
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About Jasmine Blossom

Jasmine tea, balanced by citrus.

Jasmine flowers scent the Chinese green tea base through a traditional night-scenting process, where the tea absorbs the fragrance as the flowers open. Organic lemon peel and lemongrass cut the floral density, sharpening the edges and leaving a clean, citrus finish. The cup reads as bright and lifted, not heavy or perfumed. The jasmine still leads, but the lemon keeps it from overwhelming.

Why the citrus matters.

Traditional jasmine tea is green tea plus jasmine flowers, nothing else. The scent is intoxicating, but the flavor can sit heavy in the mouth for drinkers who find florals cloying. The lemon peel and lemongrass work as palate cleansers, cutting through the density and adding a sharp, bright counterpoint. The citrus oils lift the whole profile. The result is a jasmine tea that finishes clean instead of lingering thick.

The Chinese tradition, adapted.

Jasmine tea originated in Fujian province during the Song Dynasty, around the 10th century, and became a staple of Chinese tea culture. The traditional method layers fresh jasmine flowers over green tea leaves at night, when the flowers bloom and release their strongest scent. The tea absorbs the aroma naturally, no oils or flavorings added. This version holds the tradition and adds the modern citrus twist. Floral, zesty, vegetal.

Organic Ingredients
  • Organic Green Tea
  • Organic Jasmine Flowers
  • Organic Lemon Peel
  • Organic Lemongrass
Tasting Notes

Aroma: Heavy jasmine perfume up front, cut with sharp lemon zest. The floral scent opens as the steam rises, then the citrus sharpens behind it.

Flavor: Sweet and floral through the first sip. The jasmine coats the palate, then the lemon peel cuts through with a bright, clean snap. The green tea base sits underneath with a soft vegetal note.

Finish: Clean, citrus-forward, refreshing. The jasmine lingers faintly. The lemongrass leaves a cooling aftertaste.

Why You'll Love It

The night-scenting process: Traditional jasmine tea is made by layering fresh jasmine flowers over green tea leaves at night, when the flowers bloom and release their peak fragrance. The tea absorbs the scent naturally over several hours. The flowers are removed in the morning. The process often repeats across multiple nights to deepen the aroma. No extracts, no flavorings. The method dates back to the Song Dynasty in Fujian province, around the 10th century.

Lemon peel in herbalism: Citrus peels have been used in Traditional Chinese Medicine for centuries under the name chen pi, valued for moving stagnant energy and supporting digestion. The volatile oils in the peel brighten the palate and lift heavy flavors. In this blend, the lemon peel cuts the floral density and keeps the cup from feeling thick.

When to drink it: Mid-morning or mid-afternoon, when the palate wants something bright and lifted. The low caffeine keeps it gentle. The floral-citrus balance makes it approachable for people who usually skip floral teas. Also works iced, where the lemon peel shines even brighter.

Jasmine Blossom loose leaf green tea in a black cylindrical canister with orange label, by Yerba Buena Tea Company.

Jasmine Blossom

$18.00 USD
$18.00 USD
What's inside

Key ingredients

The botanicals at the heart of this blend, and where in the world they're traditionally grown.

Green Tea

Camellia sinensis

Zhejiang, China & Uji, Japan

Jasmine Flowers

Jasminum sambac

Fujian & Guangxi, China

Lemon Peel

Citrus limon

Amalfi Coast, Italy & Sicily

Lemongrass

Cymbopogon citratus

Thailand & Sri Lanka

Green Tea

Camellia sinensis

Fresh, grassy, and bright, with a gentler lift than black tea.

In the cup

Green tea is the true tea leaf with its oxidation stopped early, by steaming in Japan or pan-firing in China. That quick heat locks in the green color and a fresh, vegetal flavor that runs from grassy to sweet. It steeps light and bright, with less caffeine than black tea and a clean, brisk finish.

Traditionally grown in Zhejiang, China & Uji, Japan

Shop Green Tea teas

Jasmine Flowers

Jasminum sambac

Fragrant white blossoms that perfume green tea with sweet florals.

In the cup

Jasmine flowers are layered with green tea leaves at night, when the blossoms open and release their scent, then removed by morning, sometimes over several nights. The result is a delicate, sweet, floral perfume woven through the tea. A centuries-old Chinese craft, it makes one of the most romantic cups in the world.

Traditionally grown in Fujian & Guangxi, China

Shop Jasmine Flowers teas

Lemon Peel

Citrus limon

Bright, zesty citrus oil that lifts and freshens a blend.

In the cup

Lemon peel is the dried outer rind of the lemon, where the fragrant oils live. It brings a clean, zesty citrus brightness to a cup without the sourness of the juice. A staple of the sun-drenched Italian coast, it lifts black teas, sharpens herbal blends, and shines in anything served over ice.

Traditionally grown in Amalfi Coast, Italy & Sicily

Shop Lemon Peel teas

Lemongrass

Cymbopogon citratus

Bright, lemony, and grassy, citrus without the tartness.

In the cup

Lemongrass is a tall tropical grass with a clean citrus aroma and none of the acidity of actual lemon. It brings a fresh, green lift to a cup and pairs easily with ginger and mint. A staple of Southeast Asian kitchens and tea traditions, it makes a light, refreshing brew hot or iced.

Traditionally grown in Thailand & Sri Lanka

Shop Lemongrass teas

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TeaChina

Organic Jasmine Blossom Green Tea

Steep fragrant. Sip lifted.

Caffeine: Low
8.0 oz
Water
175°F
Temperature
1.0 tsp
Leaf
3 min
Steep Time
Re-Steep · Up to 2×
Water at 175°F, never boiling. Boiling water cooks the delicate green tea leaves and flattens the jasmine scent. 3 minutes is the sweet spot. Oversteeping turns the cup bitter and mutes the citrus brightness.
1
Cup

Craft Your Cup

A few notes from our teamakers.

Iced Jasmine Citrus
Cold-brew 2 teaspoons in 16 ounces of cold water for 6 hours in the fridge. Strain. Pour over ice with a thin slice of lemon and a small drizzle of honey. The cold extraction keeps the jasmine bright and the citrus sharp. Drinks like a floral lemonade.

Jasmine Blossom Latte
Brew 1.5 teaspoons in 8 ounces of 175°F water for 3 minutes. Strain. Top with 6 ounces of steamed oat or almond milk and an optional drizzle of honey. The milk softens the floral notes, and the honey bridges the jasmine into dessert territory. Best in the afternoon.

Jasmine-Citrus Fruit Salad
Brew double-strength (2 teaspoons in 8 ounces, 3 minutes). Let cool completely. Toss with fresh melon, berries, and mint. The jasmine-lemon notes tie the fruit together and add a subtle floral sweetness without added sugar. Works for brunch or dessert.

Loose leaf Jasmine Blossom black tea blend with dark leaves and golden flowers scattered on white background, by Yerba Buena Tea Company.

Your Questions About Jasmine Blossom, Answered.

Is this different from standard Jasmine Green?

Traditional jasmine tea is green tea scented with jasmine flowers, nothing else. This version adds organic lemon peel and lemongrass, which brighten the floral notes and add a citrus finish. Think of it as Jasmine Green with a sharper, cleaner edge. The jasmine still leads, but the lemon keeps it from feeling heavy.

Does it taste perfumed or soapy?

The lemon peel and lemongrass cut the floral density, so the cup finishes clean instead of lingering thick. The jasmine reads as sweet and fragrant, not perfumed. If standard jasmine tea tastes too heavy for you, this version balances it.

Why brew at 175°F instead of boiling?

Green tea leaves turn bitter when exposed to boiling water. The heat also destroys the delicate jasmine scent and flattens the citrus oils. Water at 175°F extracts the sweetness and fragrance without cooking the leaves. The result is a brighter, smoother cup.