It's believed, that the brewing of Jasmine flowers with tea leaves only began after the fragrant white flowers that adorned the Empress's clothes fell into a teacup during a tea party. Everyone liked the scent of green tea and jasmine so much that, that according to the personal instructions of the Emperor, this fragrant plant was specially added to brewed tea.
For Mo Li Yin Hao, only the young upper leaves are picked. They are covered with a delicate silver down. The tea is processed in the same way as green teas, and when it is ready, it is sent for aromatization, the absorption of flavors, which occurs in the traditional way – the tea leaves are laid out together with the flowers, then they are dried in high temperatures. Sometimes raw tea is made in one place, and is aromatized in a neighboring province. For the aromatization of Mo Li Yin Hao, a specially cultivated organic grade of the fragrant flower is used.