Master Li makes this tea using the traditional techniques of the Lahu ethnic minority, who have lived for generations on the slopes of Ailao Mountain. For the Lahu, tea is an integral part of daily life and culture. The leaves are harvested in March from 100-year-old tea trees growing in a tea garden at an altitude of over 2000 meters. Everything then follows the classic method, except for one step — after fixation, the tea is left to rest for 8–9 months for stabilization. Then, it is additionally roasted for 20 minutes over an open fire in a special horizontal clay pot. The master must evenly rotate the pot and control the fire level.