This Bai Mu Dan is made from second harvest buds and leaves hand-picked in early May, which are then gently wilted over several days on bamboo baskets, usually indoors, with the help of fans that circulate the air. Since the processing takes place at an altitude of 800m where the air is thinner, this means the leaves oxidise very slowly, creating a particularly delicate flavour profile. Once the desired level of wilting/oxidation is reached, the tea leaves are then gently dried in the oven to remove any remaining moisture.
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