Podstawą tej chińskiej specjalności jest w połowie fermentowana herbata, do której w trakcie suszenia dodano kwiaty świeżego jaśminu. Kwiaty te są później częściowo usuwane. Klasyczna technika dodawania smaku jest znana w Chinach od 1000 lat. Herbata jaśminowa jest właściwie narodowym napojem chińczyków, którzy spożywają ją o każdej porze dnia i przy każdej okazji. A ten gatunek jest jednym z najbardziej popularnych.
Ta aksamitna mieszanka zawiera dość dużo kwiatów, które pozostawiają intensywny jaśminowy smak i zapach.
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