Step 1
Make the infused baijiu: To a 1-quart jar, add the baijiu and tea leaves, seal, and put aside at room temperature till the baijiu takes on a refined tea taste, 4–12 hours.
Step 2
Pressure the infused baijiu by a fine-mesh sieve set over a big liquid measuring cup (discard the tea leaves), then pour it again into the jar. (If not utilizing instantly, cowl and retailer in a cool, darkish place for as much as 6 months.)
Step 3
Make the cocktail: To a cocktail shaker crammed midway with ice, add 1½ ounces of the infused baijiu (reserve the remaining for an additional use), the umeshu, egg white, lime juice, pineapple juice, and easy syrup. Shake till chilled, about 15 seconds, then pressure right into a coupe or rocks glass. Discard the ice, pour the liquid again into the shaker, and shake once more till foamy, about 15 seconds extra. Pressure again into the glass, garnish with a dehydrated pineapple slice if desired, and serve.
