From The Plant Encyclopedia
5 - 18
- Cultivation: Low-Maintenance, Easy-To-Grow
- Light: Sun
- Soil: Rich
- pH: 7
- Moisture: Wet, Medium
- Form: Shrub, Vine
- Habit: Evergreen, Deciduous
- Flower: Medium, Yellow, Purple, White
- Fruit/Seed: Small, Brown
- Foliage: Leaves, Green
- Uses: Edible, Medicinal, Ornamental, Craft, Industrial, Houseplant
Jasmine is best known for it's scent, and rightfully so. The strong and refreshing scent is most pronounced in the evening, as most species of Jasmine bloom at night when the temperature cools down. It is the perfect plant to grow behind an outdoor seating area, beside a front entrance, or anywhere you can enjoy it's look and smell as you sit or walk by.
The flowers vary in size, colour, and shape depending on the species. There are over 200 species of jasmine, with a varying range of hardiness zones. They tend to be for warmer climates and are native to countries such as India, Pakistan, Syria, Thailand, Phillipines, Hawaii, and more. They grow well in the southern Unites States as well.
- Cultivation and uses
Widely cultivated for its flowers, jasmine is enjoyed in the Garden, as a house plant, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. The delicate jasmine flower opens only at night and may be plucked in the morning when the tiny petals are tightly closed, then stored in a cool place until night. The petals begin to open between six and eight in the evening, as the temperature lowers.
Jasmine tea is consumed in China, where it is called jasmine-flower tea (茉莉花茶; Pinyin: mò lì huā chá). Jasminum sambac flowers are also used to make so-called Jasmine tea, which often has a base of Green tea, but sometimes an Oolong base is used. Flowers and Tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the jasmine blossoms, and for the highest grades, this process may be repeated as many as seven times. Because the tea has absorbed moisture from the flowers, it must be refired to prevent spoilage. The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. Giant fans are used to blow away and remove the petals from the denser tea leaves. If present, they simply add visual appeal and are no indication of the quality of the tea.
In Okinawa, Japan, Jasmine Tea is known as Sanpin Cha (さんぴん茶).
Jasmine Bud in Chennai during Spring.JPG
Jasmine bud in Chennai. This variety produces large flowers, but too few to be commercially viable.
Jasminum sambac flowers harvested for Malligai - Raama Baanam
Jasmine tea1 close-up.jpg
Summer Jasmine Blossoms - fresh jasmine flowers from Taimu Mountain.
Jasmine tea2 close-up.jpg
Jasmine Flower Green Tea - blossoms are poured onto green tea to make dragon pearl tea.