This highly prized rare white tea is made from very small soft, downy buds and two tip leaves plucked in early spring. Stringent rules require this tea only be picked between March 15 and April 10 and it is not picked on days that may be raining or if the dew has not dried. This best Bai Mu Dan is processed in the most natural way possible – it is just sun dried in the open mountain air, leaving its natural anti-oxidants intact. The peaceful process is reflected in its shimmering clear golden color brew, delicate flavor - soft and mellow, with the freshness of melon and the soothing sweet notes of honey, chestnut, oak and vanilla.
