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Also known as: Mogra, Arabian Jasmine, Sambac Jasmine, Mo Li Hua (Chinese), Motia, Pikake.
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Scientific name: Jasminum sambac (An evergreen flowering shrub native to South and Southeast Asia).
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What it’s known for: Its intense, sweet, and creamy floral fragrance. Unlike common jasmine, the Sambac variety is the traditional flower used for high-grade "Scenting," prized for its ability to release a heavy, heavenly aroma that lingers.
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How to prepare: Steep 1 teaspoon of dried buds in hot water (80°C–85°C) for 2–3 minutes. For the best experience, brew alongside high-quality Green or White tea leaves to create your own artisanal "Jasmine Pearl" style infusion.
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How it’s used: The soul of traditional Chinese Jasmine Tea; a premium ingredient for aromatic "Glow" teas; widely used in luxury bath soaks, floral potpourri, and as a natural, edible garnish for high-end wedding cakes and middle-eastern desserts.
