When harvesting jasmine flowers, you must be fast and delicate. The small white flowers are picked at sunrise, when they are most fragrant. Each one is picked by hand. They are too delicate for machines. Heat can damage the petals, so they are kept covered in a wet cloth to stay cool. If they turn brown, they smell like ripe fruit. Using a 150-year-old technique developed in Grasse, the jasmine is extracted. It’s a multiple-step process. About 1,000 jasmine flowers go into a single bottle of Cha
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When harvesting jasmine flowers, you must be fast and delicate. The small white flowers are picked at sunrise, when they are most fragrant. Each one is picked by hand. They are too delicate for machines. Heat can damage the petals, so they are kept covered in a wet cloth to stay cool. If they turn brown, they smell like ripe fruit. Using a 150-year-old technique developed in Grasse, the jasmine is extracted. It’s a multiple-step process. About 1,000 jasmine flowers go into a single bottle of Cha
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