Jasmine tea first became popular in China during the Song Dynasty (960-1270 AD). The best jasmine teas were reserved for the Emperor and the process made the teas a precious commodity. Green Tea is kept dry until the jasmine flowers bloom in August and September. During the flavouring, the flowers are gathered each morning and kept cool. When they open in the evening, they are placed with the tea so that the scent can be absorbed over the next few hours. This process is repeated from two to seven times over the course of a month, by which time it is ready to be consumed.