Shaihong from Master Xiang. And not just any shaihong, but a smoked one. This tea is far from ordinary: 100-year-old tea trees from Ma Deng and a unique shaihong production technique combined with cold smoking using wild grapevine twigs.

After the “shaihong” sun fixation, master Xiang begins the smoking process. She uses a special long horizontal trough for this. The top part of the trough is covered with a fine mesh, which is then layered with 5-7 cm of tea leaves. On one side of the trough is a firebox, and on the other side is a chimney. In the firebox, dried grapevine wood is placed on hot coals, which starts to smolder. The chimney draws the smoke into the trough. The tea sits above the smoke for several hours, gradually becoming smoked. After this, before sorting and packaging, the tea is aired outside for several days under a shelter.