The preciousness of jasmine tea stems from the immensely complex and time-consuming artistry behind it, with its core process known as "scenting," a meticulous olfactory feast where nothing can go wrong. The process begins with carefully prepared high-quality roasted green tea leaves as the base, which must await the peak moment during the dog days of summer when jasmine flower buds naturally burst open and release their fragrance at night; at this critical juncture, the fresh flowers and tea leaves must be swiftly and evenly mixed together—the flowers release their scent, and the tea absorbs it—resting in controlled temperature and humidity environments for over a dozen hours; this is just the first round of scenting. High-grade jasmine tea, like "six-scented," requires repeating this process five or six times. After each scenting, the leaves must be painstakingly dried to fix the aroma and the spent flowers sieved out. This not only significantly increases the time and labor costs but also risks aroma loss or tea spoilage due to temperature mishaps during each cycle. Ultimately, the flowers, having devoted all their fragrance, are discarded, leaving only the tea leaves imbued with the essence of nature—a concept known as "seeing only tea, no flowers, yet possessing jasmine's peerless scent." Thus, a proper cup of six-scented jasmine tea encapsulates the life aroma of hundreds of pounds of fresh flowers, the vigilant care of artisans over countless sleepless nights, and the gifts of time and nature. Its taste—bright, mellow, refreshing, with a rock sugar sweetness and a long, lingering finish devoid of any bitterness—is utterly unattainable by ordinary, artificially flavored teas. Every leaf contains a sealed masterpiece meant for drinking, making it the most luxurious olfactory miracle in Eastern tea-making wisdom.