A silvery bud and one tender first leaf are plucked early in the morning or late afternoon. The leaves are then withered overnight with a constant supply of natural air. Early in the morning, the leaves are hand rolled and then allowed to rest for one to two hours. Once the rolled leaves begin changing color, they are lightly machine-rolled for 15 minutes and then dried immediately with low heat. Final high heat drying increases the flavor profile and shelf life of this lovely white tea. The leaves emit extraordinary sweet grassy aromas. The cup reveals a sweet and crispy profile, with a lovely floral aroma. The finish reveals refreshing hints of orange and lemon.