In Fujian, the fine and imperial harvesting of Bai Mu Dan consists of taking only the bud and the two surrounding leaves. The leaves and buds are then covered with a fine white down. Its preparation is limited to only two operations: wilting after picking, and drying at a mild temperature.
It offers a noble liqueur with an incredible floral and velvety flavour. Its delicate aroma blends harmoniously with the fruity and zesty flavour of bergamot and jasmine.
Recommended brewing time: 5 to 7 minutes.
Recommended infusion temperature: 70°
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