Dim sum various mixtures of flowers with green tea, black tea or oolong tea. Flowers used include jasmine, gardenia, magnolia, grapefruit flower, sweet-scented osmanthus and rose. There are strict rules about the proportion of flowers to tea. Jasmine tea is the most popular type of scented tea, and is often the most popular type of tea served at yum cha establishments. The above teas are produced in most of China. Chinese tea bushes ("Camellia sinensis") are cultivated in the mountain areas of tropical and subtropical regions or wherever there is a proper climate, sufficient humidity, adequate sunshine and fertile soil. Chinese tea
History of tea dynasties, unfermented tea leaves were first pan-fried, then rolled and dried. This stops the oxidation process which turns the leaves dark and allows tea to remain green. In the 15th century, Oolong tea, where the tea leaves were allowed to partially ferment before pan-frying, was developed. Western taste, however, preferred the fully oxidized black tea, and the leaves were allowed to ferment further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently sloppy practices allowed the leaves to turn yellow, but yielded a different flavour as a result. Tea production in