For this tea, Master Ke selected raw material from 10-year-old bushes growing on the mountain slopes of San Cun settlement, Anxi county, Fujian. Here, at an altitude of over 700 meters, where the average annual temperature is 20°C, heavy fog alternates with bright sunshine, and fertile red soils prevail, ideal conditions have formed for cultivating Tieguanyin tea bushes.
In his tea gardens, the master exclusively uses organic fertilizers, which have recently become quite rare in Fujian.
The autumn hand harvest at the end of September best reveals the aromatic properties of the cultivar, especially when combined with the traditional Nong Xiang production technique. The so-called Nong Xiangs, due to medium fermentation and charcoal roasting, have a deeper flavor and aftertaste, along with a rich aroma.

Oolong production is typically complex and multi-staged, especially Nong Xiangs. This Tieguanyin is no exception: twelve intricate steps, each requiring the master’s utmost attention.
The fermentation process is particularly crucial, consisting of shaking, rolling, and resting (“calming”) the leaves in alternating, repeated cycles until the master achieves the desired result. It is during this stage that the distinctive qualities of Nong Xiang Tieguanyin begin to emerge.