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 notably influence our perception of flavor. It is often unrecognized that flavor is not just taste, it is a fusion of multiple 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 example of such harmonization. Usually with a base of green tea leaves, the jasmine flowers (picked as buds, then gently heated so that they newly open to maximum fragrance) and tea are ‘mated’ for several hours. The magic happens when the moist jasmine flowers pass their oils and aroma to the dry tea leaves by osmosis. The flowers are then removed, the tea leaves dried gently over a stove, and the whole process is repeated several more times until the end product is a thirst-quenching tea delicately infused with jasmine.