On Jingmai Mountain, tea trees typically grow within mixed forests, infusing the local tea with the powerful energy of nature. For many years, Master Yuan has worked with a group of local farmers, selecting tea material of exceptional quality from tea trees aged 100-120 years.

He employs traditional, entirely handcrafted production methods: morning harvesting of the tea leaves, withering, and firing in a heated wok using the special Chao Cha technique so favored by Master Yuan. This is followed by rolling, drying, and pressing.