Jasmine is more than ambrosia for the nose. The aromatic qualities it lends as an ingredient in food or drink combine with taste receptors to influence our perception of flavor. It is often unrecognized that flavor is not just taste, it is a fusion of senses. Wine connoisseurs certainly appreciate this, which is why the terminology for evaluating fine wine is as replete with descriptions of bouquet as of taste and texture. Jasmine tea is an another good example of such harmonization. Usually with a base of green tea leaves, the jasmine flowers (picked as buds, then gently heated so they newly open to maximum fragrance) and tea are “mated” for several hours. The magic happens when the moist jasmine flowers pass their oils to the dry tea leaves through osmosis. The flowers are then removed and the tea leaves dried lightly over a stove. The process is repeated until the end product is a tea that is delicately but notably infused with jasmine.