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. At one end of the trough is a firebox, and at the other end is a chimney. In the firebox, dried grapevine twigs are placed on hot coals, producing smoke. The chimney draws this smoke through the trough. The tea rests above the smoke for several hours and gradually becomes smoked. Afterwards, before sorting and packaging, the tea is aired outdoors under a shelter for several days.