Jasmine tea, or jasmine flower tea, is widely consumed across the globe, with the highest concentrations of tea drinkers in Asia. Jasminum sambac is the most commonly used species when creating jasmine tea, although the typical processing issues experienced in harvesting jasmine oil remain when collecting flowers for tea, including the long production period, expensive labor, high flower consumption, and short harvesting season. (Ye, Q., Jin, X., Zhu, X., Lin, T., Hao, Z., Yang, Q. (2015). An Efficient Extraction Method for Fragrant Volatiles from Jasminum sambac (L.) Ait. J Oleo Sci. Apr 20. [Epub ahead of print]) The jasmine flower buds and petals are typically mixed with green tea, although oolong tea is also popular.
Jasmine flower petals are also used as an ingredient or garnish in areas of the world such as Indonesia, China, and Italy. A recipe for ‘Jasmine Chocolate of the Grand Duke of Tuscany’ can be found here: source, Jasmine syrups are becoming more widely available in in the food and beverage industry, and are used occasionally in perfumery and aromatherapy. Multiple other concoctions made using jasmine syrup include medicines and tinctures. Also, jasmine syrups have become very popular as an ingredient in cocktails, typically mixed with liquors such as vodka or gin.